Rice is one of the main and most popular foods in Iran. The north of the country, with its favorable climate and fertile soil, is considered one of the most important rice producers in Iran. In the north, different types of rice with different taste, aroma and properties are cultivated, each of which has its own fans.
The best types of north rice
Hashemi's rice:
Hashmi is a rice with long, white and transparent grains, which is known as one of the most fragrant and tasty rice in the north. Hashmi's unique flavor has made it the first choice of many people. In addition to its pleasant aroma and taste, this rice has long and unbroken grains that make the rice soft and tender.
Tarom rice:
Tarem is another rice from the north of the country with very long and elongated grains. This rice is produced in two types of local tarem and Hashemi tarem, both of which are in a high position in terms of taste and aroma. The local tarem has a stronger flavor and longer seeds, while the Hashmi tarem has a milder flavor and aroma and shorter seeds than the local tarem.
Sadri rice:
Sadri is rice with short and wide grains that has a pleasant aroma and taste. This rice is very popular in the north of the country because it cooks faster and is more sticky than Hashemi and Tarem. Sadri seeds are cooked easily and in a short time and give you a unique taste and aroma.
Shiroudi rice:
Shiroudi is rice with long and elongated grains, which is marketed from the Shiroud region of Mazandaran. This rice has a strong and pleasant aroma and along with soft and tender cooking, it gives you a unique taste.
Black tail rice:
Black tail is a rice with long and elongated grains that is grown in the Alborz foothills. This rice has a mild and slightly bitter taste and aroma, which, in addition to its simplicity and authenticity, has its own fans. Compared to other rice, black tail has shorter and longer grains and offers you a unique taste.
Anbebo rice:
Ambarbo is rice with medium and elongated grains, which has a very pleasant aroma and taste. This rice is known as "Pomegranate" because of its unique aroma and taste. Ambergris, in addition to its pleasant taste and aroma, has long and easy-to-cook seeds, which makes it a suitable choice for assembly dishes.
The best rice grown in Iran is all grown in the northern region, namely the rice fields of Gilan, Mazandaran and Golestan provinces. Of course, there are also rice such as amber which are cultivated in the southern part of the country; But their quality is not comparable to northern rice such as Tarem, Hashemi, Damsiyah, etc.
What are the best northern rice features?
Good fragrance
Pleasant taste
Easy to cook
Easy to digest
Also, when buying Iranian rice, you should check a few things in order to buy the best rice with the best quality:
Uniform color
Uniform size
Rice aroma
No insects and weevils
When choosing the best rice in the north, you should consider things like aroma, taste, cooking quality, nutritional value of rice in the north, etc., so that you can finally find a bunch of excellent rice to buy.
