Getting to know the types of Iranian rice

Hashemi's rice

Hashemi rice is completely Iranian and was discovered for the first time in Gilan province by Mr. Yousef Hashemizadeh. Cultivation of this rice is now done in Mazandaran, Gilan and Golestan provinces and it has a very good aroma and taste. It can also be said that the factor that made this rice popular is its excellent cooking quality. Hashmi rice is sometimes more suitable for those who value the flavor of rice and do not have budget constraints. In addition, every year, Hashemi rice is selected as the most cultivated rice in Mazandaran and Gilan province. Hashemi rice includes two types, hot and cold. Due to its unique aroma and cooking quality, this rice has found its own fans among Iranians inside and outside the country and even among non-Iranians. Also, because of the regular and tall grains of Hashemi rice and its easy cooking, the demand for this rice is very high every year.
This rice can be introduced as the best aromatic Iranian rice. Hashemi rice is known as a healthy and organic product due to its high resistance to pests and the low use of chemical fertilizers and poisons.

Tarom rice

Taram rice is another rice that is included in the list of the best Iranian rice. This rice, like Hashemi rice, is a completely Iranian rice and was cultivated for the first time in the Tarem region of Zanjan. In addition, this rice has a lot of flavor and is mostly used by those who are looking for aromatic rice. Also, currently, most of this rice is grown in Mazandaran province, the reason is that this province is the best option for Tarem rice cultivation in terms of geographical location and climate. The characteristics of Tarem rice is also one of the reasons that It has made it more popular among consumers. Please note that Hashemi tarem rice has larger grains and better cooking compared to aromatic tarem, and so it is more fluffy and tall. In addition, the only difference between this rice and taram is its less aroma. Of course, this cannot be considered as a weakness for Tarem rice.

Ali Kazemi Rice

Ali Kazemi rice, as its name suggests, was discovered by a farmer named Ali Kazemi in a village in Fuman city. Then it made its way to other parts of Gilan province and was able to attract the attention of farmers and currently has its own fans. Compared to Hashmi and Sadri rice, this rice has shorter grains, but its good cooking quality compensates this weakness to a large extent. In addition, the reasonable price of Ali Kazemi rice compared to other rices has made it one of the most consumed types of Iranian rice among the people.

Sadri rice

Black-tailed Sadri rice is a type of high-quality rice that is cultivated only in Gilan province, and the demand and productivity of this rice is lower than other types of rice, and it is less productive compared to other types of Iranian rice. Also, this type of rice has received more attention due to its appearance. One of the characteristics of this rice can be seen in its color, which has a creamy white color and makes people feel good when consuming it. In addition, the aroma and taste of this rice along with its beautiful appearance have made it used as aristocratic rice in gatherings.

North Shiroudi rice

Shirodi bone rice, which is one of the most productive types of rice, is grown in Mazandaran province. This rice looks very similar to Hashmi rice. According to the experts of the country's rice research institute, Shiroodi rice has a very good cooking quality compared to other types of Iranian rice and is compared to Tarem Hashemi. Due to its good quality and reasonable price, Shiroudi rice is very economical and economical for ceremonies and consumption in restaurants and office centers.

Smoke rice

In the past, the smoking method was used to increase the storage time of rice and to dry it. For this, they first put the rice in a bag and then hung it in a room. Finally, some wood is set on fire under the rice to direct the smoke towards the rice. Currently, there is no need to smoke to dry the rice, and this process is done in the factory with special devices. will be However, smoked rice still has many fans among Iranian families because of its different and very unique flavor.