Domsiah rice is one of the most popular and well-known types of Iranian rice. This Iranian rice, with its unique characteristics, holds a special place in Iranian nutrition and cooking. The long and uniform grains of rice add a distinctive color and flavor to any dish. Its excellent taste and aroma make Domsiah rice a popular choice for preparing Iranian dishes. In addition to its taste properties, this rice is highly nutritious and serves as an important source of energy, minerals, and fiber in people’s diets. Farmers with high-quality rice paddies cultivate this rice, resulting in Domsiah rice being of exceptional quality. Compared to other similar rice varieties such as Hashemi rice and Tarom rice, Domsiah rice yields a lower amount of product. The high quality and low productivity contribute to the higher market Domsiah rice. Consumers can buy this high-quality Iranian rice directly and at an affordable price from Zarfam Food Industries.
History of Domsiah Rice
Domsiah rice was first cultivated in Gilan province. It belongs to the Sadri rice family.
Appearance Characteristics of Domsiah Rice
Domsiah rice is a variety of high-quality Sadri rice with a unique characteristic of having black husk tips. The raw grain length is 7.5 mm, the cooked grain length is 12.15 mm, and the elongation ratio is 1.62 mm. After cooking, Bone Black Tail rice has a perfectly suitable appearance with very high-quality grains, as well as an excellent aroma and taste. This rice is grown in Gilan province, particularly in the Lahijan and Astan Ashrafiyeh regions.
Properties of Domsiah Rice
Domsiah rice has a variety of health benefits and nutritional value. It is a rich source of energy, especially containing significant amounts of carbohydrates. Moreover, the high fiber content in Domsiah rice helps improve digestive function and regulate blood sugar levels. These nutritional benefits enhance the appeal of Domsiah rice, making it an attractive option for cooking and nutrition.
How to Identify Domsiah Rice
Bone Black Tail rice grains are very similar in appearance to Sadri rice, but it can be easily distinguished by the appearance of its husk (the brown-colored bran layer). The husk of Bone Black Tail rice has black tips, which is the main reason this rice is called “Bone Black Tail.”
Price of Domsiah Rice
Factors such as being cultivated in high-quality rice paddies and low yield make Domsiah rice one of the most expensive Iranian rice varieties, along with Tarom and Hashemi rice. You can purchase Domsiah directly and at an affordable price from the Zarfam Food Industries website.
How to Store Domsiah Rice
Proper storage plays a key role in maintaining the quality of Domsiah rice. If the storage conditions are not ideal, the rice quality can deteriorate and pests may grow in the rice. Cloth bags are the best packaging for storing rice, as the fabric absorbs moisture from the rice, preventing spoilage. Plastic containers can also be used to store Domsiah rice. In addition to the container, the storage environment is important. It is recommended to store the rice in a cool, dry place, away from heat and sunlight. By ensuring these conditions, your rice will maintain its quality and freshness for a long time, even for over two years.
How to Cook Domsiah Rice
Domsiah rice grains expand and fluff up during cooking, resulting in a soft and tender texture. After cooking, this rice has an appealing appearance and a delightful aroma and taste. The cooking method for Domsiah rice is similar to other types of Iranian rice, and here is a brief guide:
Cooking Domsiah Rice using the Kateh Method: To ensure your rice cooks well and the grains don’t stick together, it’s best to rinse it with lukewarm or cold water before cooking and allow it to soak for 30 minutes. Be careful not to rub the rice while washing to prevent breaking the grains. Then, place the rice along with the required amount of water into a pot and put it over low heat until it begins to boil. You can add oil when the water starts to boil or after all the water has evaporated. After that, place a lid with a steam pot on top and let the rice cook over low heat for about 20 minutes.
Cooking Domsiah Rice using the Polow Method: For cooking Domsiah rice, follow the same initial steps: wash the rice and soak it for 30 minutes (the soaking time may vary depending on whether the rice is fresh or old). In a separate pot, add double the amount of water to rice and bring it to a boil (usually, for every one cup of rice, add two cups of water). Once the water starts to boil, add the rice. To prevent the grains from sticking, add a tablespoon of oil to the boiling water. Adding a little salt also helps enhance the flavor. Cook the rice for 7 to 11 minutes. To check if the rice is ready for draining, press a few grains with your fingers. If the rice has softened slightly and is no longer firm, it’s time to drain it. Typically, cold or lukewarm water is poured over the rice. Then, grease the bottom of the pot with oil or butter. For the crispy bottom (tahdig), you can use potato slices or bread. Pour the rice into the pot, cover it with a lid and steam pot, and cook for 30 to 40 minutes. After the rice is fully cooked, drizzle some oil or butter on top.