Hashemi rice for export

In different packages, the ability to provide with the package you want
in different weights.

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Rice cultivation is mainly in the north of Iran near the Caspian sea where there is a lot of moist. Iranians recognise the rice of the north as the best rice in the country. The grains are plum and the rice is so aromatic.
Rinsing and Soaking: The rice is thoroughly rinsed with cold water until the water runs clear, removing excess starch. Then, it's soaked in salted water for several hours, a step that enhances the rice's texture and allows it to expand fully upon cooking.
Rice is planted mainly in Mazandaran, Gilan, Kurzestan, Isfahan and Far. More than 80 percent of rice harvested areas were found in Mazandaran and Gilan coastal areas around the Caspian sea in the north, where the climate is sub-tropical humid and very different to the rest of the country.

Persian steamed rice is usually made using white Basmati rice that is a long grain rice. The grains hold their shape better during the steaming process and don't stick together. This results in a fluffy steamed rice with long grains.