Why is Iranian rice the king of rice in the world?

Introduction of Galvon store; Specialized reference of pure rice

Guarantee of quality and authenticity: All the rice available in Galvon store is cooked before being offered. The originality of the goods is the red line of this collection.
Purchasing without intermediaries: by eliminating middlemen, the final price for the consumer is reduced. You pay the real cost of the rice, not the middleman's profit.
Possibility to pay on site: One of the biggest advantages of the Galvon store, which shows their confidence in their products, is the possibility of paying at home (for many orders and covered areas, especially Karaj and Tehran and all over the country according to the site's rules). This feature reduces the risk of online shopping to zero for the customer.
Fast and reliable shipping: orders are prepared in basic and strong packaging to be resistant to moisture and damage during transportation.
Product variety: Whether you are looking for excellent Tarem Hashmi rice or more economical but high-quality rice such as Fajr and Shiroodi, you will find a suitable option at the Galvon store.

Perfume test: pour some rice in your palm and "ha" on it (exhale). The moisture and heat of the mouth causes the aroma of rice to be released. Original rice should smell of paddy fields, not the smell of mange or rose essence!
Grain uniformity: The rice of Galvon store is completely washed and sieved. It means that there are very few broken seeds (half seeds) in it and all the seeds are uniform in terms of color and size. The presence of transparent, glassy grains next to cloudy and chalky grains is a sign of mixed rice.
Crushing test: put a dry rice grain under your teeth. Original Iranian rice should be hard and hard to crush. Rice that is easily powdered is usually of low quality.
Cooking test: The ultimate test is cooking rice. Iranian rice should spread its aroma in the house when it is boiled, and after brewing, the grains should be separate and cottony.

Wash the rice with lukewarm water until the water becomes clear. Don't shake so the seeds don't get crushed.
For every cup of rice, add one and a half cups of water and a little salt.
Let it soak for an hour or two (less for fresh rice, more for old rice).
Add oil or butter and put it on high heat until the water boils and evaporates. leave 45 minutes later, your delicious cake is ready.

Soak the rice with a lot of rock salt for a few hours.
Boil a pot of water and empty the rice salt water and pour the rice into the boiling water.
Take the bottom of the water. Draining time is when you press the grain of rice between two fingers; The surrounding area should be soft and the core should be a little firm.
Drain the rice (do not use cold water on it so that the thermal shock does not cause it to crumble, lukewarm water is better).

Dry and cool place: moisture and heat are the main enemies of rice. Keep the rice bag in a dry, cool place away from sunlight.
Distance from the floor and the wall: Do not place the bags directly on the floor or attached to the wall to allow air to flow. Use plastic or wooden pallets.
Using insect repellants: Placing a few cloves of garlic, dry hot pepper, walnut leaves or cloves inside the rice bag can naturally prevent insects from biting. Too much salt will cause the rice to crumble, so don't overdo it.
Suitable containers: If you take the rice out of the bag, be sure to store it in opaque plastic or glass containers with lids that are completely dry.