Persian Rice Recipe with Brown Rice

Based on the traditional Persian rice, this vegetarian version of the aromatic original is a delicious rice side dish recipe.

The traditional Persian Rice recipe is made with chicken or meat. This is my vegetarian adaptation of this deliciously aromatic one-pot meal.

300 gr Portobello or button mushrooms
1 onion, sliced
2 potatoes, peeled and sliced into rounds
2 cups rice – traditionally you'd use basmati rice – I use brown rice
4 cups water
1/4 cup vegetable oil
1/2 cups vegetable brothOR water
1 tsp. cumin – OPTIONAL

Salt and pepper to taste

1. Using a strainer, rinse the rice under running water.

2. We start by par-boiling the rice. Place the rice in a pot and cover with the water. Bring to a boil. Add the salt and pepper. Simmer for 7 minutes. The rice should be al- dente – chewy but not cooked thru.

3. Drain the rice and rinse under running water.

4. Heat the oil in a deep saucepan or pot. Sauté the onions and mushrooms for a few minutes. Once the onions are slightly browned, remove the onions and mushrooms from the pot. Place the potatoes evenly on the bottom of the pot making sure the entire bottom of the pot is covered. Let them brown on the bottom for about 5 minutes.

5. Now, return the mushroom-onion mixture to the pot to cover the potato slices.

6. Spoon the par-boiled rice over the vegetables. The idea is to have a bottom layer of potatoes, a layer of veggies and a mound of rice.

7. Using the end of a wooden spoon or something similar, poke 6-8 holes into the rice – this will allow the steam to circulate and cook the rice.

8. Pour the vegetable broth (or water) over the top. Add the cumin.

9. Using a clean dish towel, cover the top of the pot. Now "seal" the pot with the lid by closing the lid over the towel. Be careful that the edges of the towel are nowhere near the heat source- fold them up over the lid. Continue cooking over medium–low heat for 30-35 minutes. Don't be tempted to open the top during this time.

10. Serve by placing a large serving platter over the top of the pot. Flip the pot over. You should have a rice base with a golden brown, crusty potato topping and a delicious mushroom-onion centre.

VARIATION: I have made this dish with grated carrot added to the rice after the par-boil stage. And I have a friend who adds raisins to the rice.

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Welcome to where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai

I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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