Sadri rice
Sadri rice, which is often cultivated in Gilan, is one of the highest quality Iranian rices, which has more protein than other Iranian rice varieties, so that if it is rubbed between two hands, its fat will be felt. Sadri rice is one of Iranian long grain rice.
Tarom Rice
Tarem rice, which originates from Mazandaran, is slightly shorter and fatter than Sadri, but has almost the same fat as Sadri rice. Tarem rice remains tasty and high-quality for hours after cooking. Also, one of the best types of tarem rice is black tail rice, whose characteristic features include its aroma and very suitable cooking. After cooking, the grains of this rice become tall and voluminous. After cooking, this rice maintains its original quality even after being heated two to three times. Tarem rice is known as one of the most fragrant examples of Iranian rice all over the world, and its export is also very prosperous.
Hashemi's rice
One of the best and well-cooked types of Iranian rice is Hashemi rice. Yusuf Hashemi is a farmer who discovered this rice in 1364 and brought it to mass production in the early 1370s, and the reason why this rice is named after Hashemi is because of the name of this farmer. This type of Iranian rice has good resistance against rice pests. Because the stem is narrow, it does not allow the presence of the stem-eating worm inside. This is why this rice needs less poison to repel pests. In addition, Hashemi rice is one of the types of tall Iranian rice, which is cultivated in two general types, namely cold Hashemi rice and warm Hashemi rice. Its cold type has a narrower stem than the hot type.
Nameless Iranian rice
Nameless rice is one of the high-yielding varieties of rice, which is the result of genetic changes in Iranian rice. After various tests that were conducted on this rice in Mazandaran province, agricultural engineers realized that this type of rice has a high production capability. Another feature of this rice is that it will be soft and tasty after cooking, but this rice, with all its good qualities, will swell and become round due to its structure, and for this reason, it does not have a good sales market. And it is sold at lower prices than other Iranian rice.
Mixed Iranian rice
Sometimes a mixture of different types of Iranian rice is offered in the form of a product. It should be noted that these products are cultivated in a mixed form and not mixed with each other at the time of harvesting. The best combination of Iranian rice is a mixture of Seng Tarem and Hashemi rices, which is of high quality and one of the oldest types of rice. It is considered high-quality Iranian.
Golestan brown rice
Golestan brown rice is one of the Golestan rice products, which has an extra layer than white rice, and this thin layer is a rich source of fiber and vitamins. So if you want to have a healthier diet, be sure to include brown rice in your weekly meal plan. In fact, brown rice is rich in vitamin A, vitamin B3, vitamin B1, vitamin B6, manganese, phosphorus, iron and folic acid. It should be noted that brown rice needs more time to cook than white rice, but considering the mentioned characteristics, it will definitely be worth it.
Lanjan Rice
Lenjan rice is another type of Iranian rice; which is cultivated in the city of Lanjan, Isfahan. Lanjan city is considered the most important rice producer in Isfahan province. This Champa type rice is fragrant and tasty. Currently, the production of this type of rice has decreased and it is mostly consumed in the same region and city of Isfahan.