Shiroodi Iranian rice is considered one of the high-quality rice varieties and is regarded as an authentic symbol of Iranian cuisine. The clear and white grains of this rice give any dish prepared with it a unique softness and flavor. The delicious taste and pleasant aroma of Shiroodi rice turn the dining experience into a delightful moment. Thanks to its natural qualities, it has become a popular choice on Iranian family tables and in various ceremonies. This rice is usually cultivated in the Khuzestan and Gilan provinces, regions with specific climatic conditions that help Shiroodi rice achieve its exceptional taste and quality. The nutritional properties of this rice, which include an adequate amount of fiber, minerals, and vitamins, make it a healthy choice in people’s diets.
History of Shiroodi Rice
In 1990, researchers from the Institute for the Improvement and Production of Seedlings and Seeds in Mazandaran Province crossbred two popular rice varieties, “Tarom Deylamani” and “Khazar High-Yielding” rice. This crossbreeding aimed to improve the quality and increase the yield of rice.
In 1996, several experimental lines resulting from the crossbreeding of Deylaman and Khazar rice were cultivated in the agricultural fields of Amol, Chalous, and Chapersar in Tonekabon. Among these lines, one line with higher yield and superior quality was identified. After extensive testing, this line was named “Shiroodi” and, from 2004 onward, it was distributed among farmers.
The name “Shiroodi” was chosen in memory of Ali Akbar Shiroodi, a martyr from Tonekabon, Mazandaran, who was one of the martyrs of the 8-year Iran-Iraq war. Due to its superior quality and high yield, Shiroodi rice quickly established its position in the Iranian rice market, gaining widespread attention from both farmers and consumers.
Physical Features of Shiroodi Rice
Appearance of Rice Grains
In terms of appearance, Shiroodi rice grains are longer and more transparent compared to other types of Iranian rice. The clear and white grains of this rice give it an attractive look when cooked. The delightful taste and pleasant flavor of Shiroodi rice make dishes prepared with it an exceptional and enjoyable experience. These visual and taste-related characteristics, along with its high yield and compatibility with a variety of dishes, have made Shiroodi rice a popular choice in Iranian cuisine. It is widely recognized as a high-quality and delicious rice option served at family meals and various ceremonies.
Production Region
Shiroodi rice is mainly grown in regions of Iran that provide suitable conditions for its growth and development. The primary areas where Shiroodi rice is cultivated are Mazandaran and Gilan provinces. The climate and soil conditions of these areas have enabled Shiroodi rice to adapt well to the environment and achieve high-quality production with significant yield. Farmers in these regions, thanks to their skills in cultivating this type of rice and their precise knowledge of its agricultural needs, have successfully established Shiroodi rice as one of their key and valuable products in the market.
How to Store Shiroodi Rice
To maintain the quality of Shiroodi rice for a longer period, it is important to store it under appropriate conditions. The following are the recommended storage conditions for Shiroodi rice:
Dry and Cool Environment: The storage area should be dry and cool. Excessive heat and humidity can damage the rice. Avoid storing it in warm and humid environments.
Away from Direct Sunlight: Store the rice in a place that is not exposed to direct sunlight, as direct exposure can reduce its quality.
Air and Moisture Protection: Use containers with tight-fitting lids to store the rice. This prevents the entry of air and moisture, which could negatively affect the rice’s quality.
Price of Shiroodi Rice
Like other agricultural products, the price of Shiroodi rice is influenced by various factors. These include weather conditions, supply and demand in the market, production and transportation costs, intermediaries, and the country’s economic conditions. Additionally, the geographic and agricultural context in which the rice is grown plays a role in shaping its price. Due to the superior quality of Shiroodi rice, its price may vary compared to other types of rice in the market. Consumer demand and farmers’ ability to supply the product are also significant factors in determining its price.
You can purchase Shiroodi rice directly and without intermediaries at a reasonable price and high quality from the Zarfam Food Industries online store.
How to Cook Shiroodi Rice
Cooking Shiroodi rice requires specific steps to achieve the best results. Here is how to cook Shiroodi rice:
First, rinse the rice with lukewarm water to remove any extra particles. Then, soak the rice in lukewarm water for at least 15 minutes, or until the grains are well-soaked. This step helps prepare the rice for better cooking and allows the grains to elongate and cook faster.
Next, bring water to a boil in a pot, then add salt to the water. The usual ratio is one teaspoon of salt per cup of rice. Add the soaked rice to the boiling water, and you can prevent the grains from sticking together by adding a little oil. Then, reduce the heat and cook the rice on a low boil. After about 15-20 minutes, check the rice. If the grains are soft, the rice is ready to be drained.
After draining the rice, grease the bottom of the pot with butter or oil. You can use potatoes or bread for the Tahdig layer. Add the drained rice to the pot and let it steam for 30 to 40 minutes over low heat to fully cook.