Introduction to Gilan Rice
Gilan province is the producer and supplier of the best quality Iranian rice in the country, and today, very popular and high-quality types of rice such as Hashmi, Sadri, Kazemi, etc. are cultivated and produced there. Although today in 17 provinces of the country, the production of different types of rice is done and each of them has its own characteristics and features, but Gilan rice is one of those types of rice that has the main characteristics of a first-class rice such as It has good flavor and cooking. In fact, it is the geographical conditions and its rich and fertile soil that has caused such prosperity in the Gilan rice market.
Gilani farmers prefer quality over quantity and plant only high-quality rice. However, unlike the rice of other neighboring provinces, Gilani's rice has a hot nature and low yield. Most of the rice cultivated in Gilan was discovered by the farmers themselves and presented without any interference in their genome structure. For example, Hashemi and Ali Kazemi rice were discovered by two farmers named Yousef Hashemi and Ali Kazemi. And in their honor, their names were named on this type of rice. Nevertheless, other types of rice such as Shiroudi and Fajr are rarely cultivated and harvested by farmers in this province, which are among the high-yielding varieties. Among the most popular and best-selling types of Gilani rice, the following can be mentioned:
1) Hashemi's rice one of the types of Gilani rice
Hashemi rice is one of the best-known and best-selling Iranian rice both in Iran and in the world. The unique features and characteristics of this rice have caused its popularity to increase greatly over time. Hashemi rice was discovered by a farmer named Yousef Hashemi in 1364 and then by producing and cultivating it, he was able to produce this rice. in 1370 to mass production and allocate a large part of rice fields to this type.
In general, besides its unique taste and aroma, Hashmi rice has many properties and benefits, and it is available in two types, cold and warm, or hot Hashmi rice and cold Hashmi rice. The difference is their planting.
However, whichever of these two types you choose, it will be available to you in both smoked and non-smoked modes. To prepare smoked rice, first, the rice paddies are placed in special chambers and they are dried using the heat of fire and smoke. Finally, they are transferred to the Kobi rice factory to be converted into rice. But in the non-smoked state, at the very beginning of the work, rice paddy is sent to the Kobi rice factory to produce rice there.
2) Ali Kazemi Rice One of the types of Gilani rice
Another of the best and most popular types of Gilani rice is Ali Kazemi rice, which was discovered by a person with the same name in 1360 in Shekargorab Bala village of Foman city. Ali Kazemi discovered this type of rice in the produce of his farms, which was from the Sadri family and an unnamed type, and he was able to cultivate it widely in 1370.
3) Black tail One of the types of Gilani rice
Black-tail or black-tail rice is actually called rice that has a very thin rib or band in its paddy, which is also black in color. For this reason, this rice is called black tail. This type of rice is often cultivated in cities such as Lahijan, Astana Ashrafieh, Rasht, etc., and it has different varieties such as Sadri Dem Siah and Tarem Dem Siah. Among the important features and characteristics of this rice, we can mention such things as having long and pointed grains, high rice after cooking, creamy white color, and its pleasant aroma.
4) Tarom rice one of the types of Gilani rice
The cultivation and primary origin of Tarem rice is Tarem city in Zanjan province. Because of its high quality, this rice took the name of this city and was known by this name. However, the extent and amount of its cultivation is much greater in Gilan province and hence it is known as Gilani rice. There are different types of Tarem rice such as Sadri Tarem, Black Tail Tarem, Stone Tarem, Aromatic Tarem, Hashemi Tarem, Bone Tarem, etc., which are named after the unique characteristics of these rices.
In general, you should be careful when buying rice and don't settle for advertisements. Because most of these types of names are for the advertising aspect of the story and will attract customers. If, for example, bone rice is strong like stone and bone and has very low brittleness. In fact, most of the fresh rice that comes out of Kobe rice factories have this feature.
Besides stone and bone rice that are of high quality and well cooked, there are also low-quality rices that have a groove in the middle. and are much more fragile.
5) Shiroudi One of the types of Gilani rice
Shiroudi rice is one of the most productive types of Iranian rice and it is obtained from the combination of two types of Dillman and Khazar rice. Although this type of rice is cultivated in a very few and limited way in Gilan and in some of its regions, but due to its cheapness, it has been able to compete with many foreign rice. This rice is basically a product of the agricultural lands of Mazandaran province. This rice can be used in all kinds of ceremonies and gatherings due to its similarity to Tarem Hashemi rice. Despite the many benefits of this rice, due to its special texture, it is better to consume it fresh and warm.
6) yellow tail rice
7)
Mumtaz or Hasan Saraei rice is from the Sadri rice family and has a very pleasant flavor and high elasticity. This rice is cultivated in different and few places of Gilan and according to the cultivation area, it has different quality.
8) Unnamed (Binam)
Nameless rice is one of the oldest rices cultivated in Gilan, and today it is not very popular due to its characteristics such as the roundness and puffiness of rice grains after cooking. However, it has a great flavor and is very soft and tasty. This type of rice is mostly cultivated in areas such as Kochsafhan, Rasht and Astana Ashrafieh.
