Basmati Rice: Persian Perfection

If you’ve ever had the rice we serve here at Moby Dick House of Kabob, you may wonder why it tastes so different from the kind of rice you cook at home.

The answer actually isn’t a secret —it’s because we use basmati rice.

Origins of Basmati Rice

Basmati rice originated in the foothills of the Himalayas, in northern India and Pakistan. It was eventually introduced to the Middle East by Hindu traders where, by the end of the 16th century, it had become a staple of Persian cuisine.

In fact, basmati rice has become so fundamental to Persian cooking that it’s now one of our five food pillars at Moby Dick House of Kabob!

So, What Makes It So Special?

At first glance, basmati looks a lot like plain white rice or its floral cousin, jasmine. But don’t be fooled, because basmati is in a class all its own.

The grains are long and slender, but they puff up to nearly twice the size after they’re cooked. Basmati is non-glutinous, which is a fancy way of saying that it doesn’t get sticky after you cook it. It maintains a delicate, fluffy texture that makes it the perfect accompaniment to our tasty kabobs.

And of course, there’s the flavor. At first sniff, there is a slight similarity to jasmine rice. Basmati, however, has a nuttier flavor than jasmine, letting it hold its own next to rich spice blends and marinades. In fact, the word “basmati” in the original Sanskrit means “fragrant”!

If you haven’t had basmati rice before, you should give it a try! You’ll be able to find it by white rice at your local grocery store. And of course, we hope you’ll come have some with us, too!

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