Steaming basmati rice to perfection is a revered science in Persian heritage. We source only the finest aged, long-grain basmati, soaking and gently simmering each batch before slow-steaming it under heavy lids. The result is a mountain of pristine, snow-white grains that stand tall, light, and completely independent of one another. To finish, we crown the dish with a golden ribbon of saffron infusion and a pat of rich dairy butter that melts into the grains, sending up a rich, nutty aroma. It is the immaculate, velvet-soft canvas for soaking up the juices of char-grilled kabobs and slow-cooked stews.
