Classic Aleppian Rice Classic Aleppian Rice

Classic Aleppian Rice

Quentin Bacon/From "Aromas of Aleppo"
Classic Aleppian Rice
Quentin Bacon/From "Aromas of Aleppo"

This recipe is similar to Persian rice with the golden, crunchy crust that sticks to the bottom of the pot. This crust is called tadiq by the Persians and a'hata by the Aleppians. However, Persian rice uses butter while the Jewish Aleppian style substitutes oil to meet Jewish dietary restrictions.

Makes 6 to 8 servings

3 cups water

1 teaspoon kosher salt

2 cups long-grain white rice, preferably basmati

1/4 cup vegetable oil

In a medium saucepan, bring water and salt to a boil. Add rice and boil 10 minutes. Drain rice in colander and rinse in warm water.

In a 2- to 3-quart saucepan, heat the oil for about 30 seconds, then add the rice. Cover the pan with a kitchen towel, and then a heavy lid over that. Cook rice over medium-low heat for 30 to 35 minutes, until fluffy and a crust has formed on the bottom.

Dip the bottom of the saucepan in a large bowl of ice water for 30 seconds. Turn upside down on platter and golden rice crust will be on top.