Beranj Rangi ba Panir (برنج رنگی با پنیر) — Persian Saffron Rice with Cheese

• 450 gBasmati rice (aged basmati if available; rinsed until water runs mostly clear)
• 2400 mlWater (for soaking and parboiling (plus more as needed))
• 18 gFine sea salt (divided; includes salting parboil water and final seasoning)
• 0.25 tspSaffron threads (about 0.5 g; use high-quality threads)
• 60 mlHot water (just off the boil, for blooming saffron)
• 200 gYellow onion (finely diced)
• 70 gUnsalted butter (divided)
• 480 mlChicken broth (or beef broth; low-sodium preferred)
• 1 tspGround black pepper (freshly ground)
• 90 gParmesan cheese (finely grated, plus extra for serving if desired)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear. Soak the rice in 1200 ml water mixed with 6 g salt for 30 minutes at room temperature. Meanwhile, lightly crush saffron threads and bloom them in 60 ml hot water for 10 minutes, covered, to maximize color and aroma.

2. 2

   Bring 1200 ml water to a rolling boil in a large pot. Add the soaked rice (drained) and add 10 g salt to the boiling water. Boil briskly for 6–8 minutes, stirring twice, until the grains are elongated but still firm in the center. Drain immediately in a fine colander and rinse quickly with 250 ml warm water to stop cooking.

3. 3

   In the same pot, melt 40 g butter over medium heat. Add diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Pour in the chicken (or beef) broth and bring to a gentle simmer for 2 minutes. Stir in black pepper and 2 g of the remaining salt, then remove from heat to prevent excessive reduction.

4. 4

   Return the pot to low heat. Add 1/3 of the parboiled rice, then drizzle with a few spoonfuls of the onion-broth mixture. Repeat layering rice and broth until all rice is in the pot, keeping the top layer mostly rice. Use the handle of a spoon to poke 5–6 holes down to the bottom to vent steam evenly.

5. 5

   Wrap the lid in a clean kitchen towel and cover the pot tightly. Steam on low heat for 35 minutes; you should hear gentle sizzling, not aggressive frying. After 20 minutes, drizzle the bloomed saffron water over the top in a spiral pattern and dot with the remaining 30 g butter. Re-cover immediately to trap aroma.

6. 6

   Turn off the heat and rest, covered, for 10 minutes to finish steaming and set the grains. Gently fluff the rice with a fork, lifting from the sides to avoid breaking grains. Sprinkle in the grated Parmesan while the rice is hot, folding lightly for 30–45 seconds so it melts without clumping. Taste and adjust with remaining salt.