Mary Berry Persian Rice

I’ll be honest—this one caught me off guard.

I made Mary Berry’s Persian Rice thinking it’d be a pretty side dish, maybe something to balance out grilled chicken. But by the time I flipped it out of the pan and saw that glorious golden crust (ta-dig style!), it stole the show. I nearly didn’t bother with the crust bit, thinking, surely that’s overkill for a weeknight dinner. Big mistake. That crisp, buttery base is everything.

The first time I made it, I didn’t soak the rice properly and it clumped like a sad porridge. The apricots also turned to mush because I used soft Turkish ones, not the firmer, ready-to-eat kind. But the second time? Magic.

Let me show you how I fixed it—and why I’ll never treat rice as an afterthought again.

What Makes This Recipe Special

Mary’s version doesn’t just toss a few dried fruits into rice and call it “Persian-style.” No, she goes for it—with saffron, carrots, orange zest, and a proper tahdig crust (even if she doesn’t use the word).

What surprised me was how balanced the flavours are. Sweet apricot, earthy cumin, sharp orange, and that unmistakable saffron perfume—it’s exotic without being fussy. Most recipes skimp on the saffron or skip the crust. This one doesn’t. And it makes all the difference.

INGREDIENTS + WHY THEY MATTER

• Basmati Rice (300g) – You must soak it. This helps with even cooking and fluffiness. I once skipped this step—never again.
• Dried Apricots (100g) – Choose firm, ready-to-eat ones. Too soft, and they melt away into mush.
• Saffron (¼ tsp) – Steeped in hot water, it blooms into something magical. Skip it, and you’ll lose the soul of the dish.
• Orange Juice & Zest (1 orange) – Brightens the whole thing. The zest gives it a clean lift.
• Carrots (2 large, grated) – They sweeten as they cook and bring subtle body.
• Cardamom & Cumin – Freshly crushed. I once used pre-ground cardamom—flat as a pancake.
• Cinnamon Stick – Infuses warmth. Don’t sub with ground cinnamon—it overpowers.
• Butter + Olive Oil – This combo gives you both flavour and that crucial crispy bottom.

Want To Change It Up

• No Apricots: Try chopped dried figs or golden raisins. Just don’t overdo it—they’re strong.
• Gluten-Free: Naturally is.
• Dairy-Free: Use all olive oil. It won’t crust quite as well, but still solid.
• No Saffron: Okay, this hurts—but you can use a small pinch of turmeric for colour (not flavour). Just be honest with yourself: it won’t be the same.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rice turned sticky	Didn’t soak it or overboiled	Soak 30 mins, boil max 3 mins, then drain
Apricots disappeared	Used soft-style or chopped too small	Use firm dried apricots, snip into strips
Crust didn’t form	Not enough heat or oil	Medium-high at the end, and don’t skimp on butter
Too bland	Used pre-ground old spices	Freshly crush cardamom and cumin

HOW TO MAKE MARY BERRY’S PERSIAN RICE

1. Prep apricots and saffron: In a bowl, combine apricot strips and saffron. Pour over 200ml boiling water. Let sit 30 minutes.
2. Soak the rice: Rinse basmati rice thoroughly, then soak in cold water for 30 minutes. Drain. Boil fresh water, add rice, cook for 3 minutes. Drain again.
3. Cook onion and spices: In a non-stick sauté pan, heat butter and olive oil. Add chopped onion, cardamom seeds, and cumin. Sauté gently for 10 minutes until golden and aromatic.
4. Build the dish: Add drained rice, apricots and saffron water, orange juice and zest, grated carrots, cinnamon stick, salt and pepper. Stir well over high heat to combine.
5. Make steam holes: Use the handle of a wooden spoon to poke 6 holes into the rice. Cover with damp, crumpled baking paper and lid.
6. Steam low, crisp high: Cook over low heat (no peeking) for 35–40 minutes. Then increase to medium-high for 5–10 minutes to form the golden crust.
7. Flip and serve: Turn out onto a warm platter, crust-side up. Garnish with extra zest and cinnamon stick.

TIPS FROM MY KITCHEN

• I soak the rice in cold water straight after rinsing—it starts hydrating while I prep everything else.
• If your pan’s base is thin, double it up with a baking sheet underneath to avoid scorching.
• Use a tea towel under the lid instead of baking paper if you want super traditional steam trapping (just make sure it’s not touching the flame).
• A fish slice is perfect for lifting the crust without cracking it.

STORAGE + SERVING

• Fridge: Keeps well for 3 days. I store it in a shallow container so it cools fast.
• Freezer: Freeze up to a month. Let it defrost overnight in the fridge.
• Reheat: Microwave works fine. But for best texture, warm it on the hob with a splash of water. Crisp up the base again if you can.
• Serve with: Grilled lamb, yoghurt cucumber salad, or leftover roast chicken. Also fab cold in a lunchbox the next day.

FAQs – Real Query Answers

Q: Can I skip the crust part?
A: Technically yes—but please don’t. That buttery tahdig-style bottom is the best part. Worth the extra step.

Q: Can I use brown rice?
A: I tested it. It was chewy, and didn’t crisp well. Stick to basmati unless you’re okay with a texture change.

Q: What if I don’t have saffron?
A: A pinch of turmeric gives colour, but not the same depth. You’ll miss that floral note, but it’s still tasty.

Q: Can I make this ahead?
A: Absolutely. It reheats well and holds flavour for a couple of days. Just re-crisp that base if you can.

Q: Do I need a special pan?
A: A heavy-based non-stick or cast iron works best. I use my old enamel Dutch oven—it never lets me down.

More Mary Berry Recipe:

• Mary Berry Crab Linguine
• Mary Berry Chicken and Asparagus Fricassee
• Mary Berry Stuffed Mushrooms
• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Lasagne Express