Iranian Hashemi Rice

Hashemi long grain white rice

Hashemi long grain white rice is considered one of the highest quality fragrant rices in Iran and the world, and it is considered among the best Iranian rice in cooking, which is grown in the north of the country.

The nature of this rice is cold

This rice is one of the best-selling rice in Iran due to its good cooking and aroma. It is long-grained, creamy white in color and has good cooking quality, taste and aroma.

Hashemi cooked rice stays delicious and soft for hours after cooking.

The reason for the superiority of Boloush rice is that the rice is dried by automatic machines and the production process is done automatically. Therefore, the percentage of breakage and crumb of rice is much lower than other rice, it is completely standardized by completely automatic machines, where it is sorted and waste separated.

Boloush fine rice is packed in 5 kg, 10 and 20 kg fabric packets, which preserves the aroma and durability of the rice.

The advantages of using this product include:

Balances blood sugar and helps diabetes control the disease
constipation treatment
Hair loss treatment
Weight loss
Cancer prevention
Improve brain function
Treatment of anemia
Low blood cholesterol
Strengthening the bones

Stages of Rice Cultivation in Iran

Rice cultivation in Iran involves several key stages, mainly practiced in the northern provinces (Gilan and Mazandaran) and some regions in the south and west of the country. The stages of rice cultivation are as follows:

Land Preparation

Plowing: The soil is plowed to loosen and prepare it for planting.
Leveling: The land is leveled to ensure uniform water distribution.
Flooding: The field is submerged in water to create a muddy environment and control weeds.

Seedling Preparation

Seeds are first grown in a nursery before being transplanted to the main field.
Seeds are soaked in water and disinfected to encourage germination.
After 20-30 days of growth, the seedlings are ready for transplantation.

Transplanting (Planting Seedlings)

The young seedlings are transferred from the nursery to the main field.
This process is usually done manually, though machines are sometimes used.
The field must remain flooded to help the seedlings establish themselves.

Crop Management (Care & Maintenance)

Irrigation: Rice fields remain flooded until the plants mature.
Weeding: Unwanted plants are removed manually or with herbicides.
Fertilization: Organic and chemical fertilizers are applied to promote growth.
Pest & Disease Control: Common pests like stem borers are managed.

Harvesting

After about 4-5 months, the rice plants mature, and the grains turn yellow.
Harvesting is done manually or using combine harvesters.
The harvested rice is sent to processing mills to remove the husk.

Drying & Storage

Freshly harvested rice has high moisture content and must be dried to prevent spoilage.
The rice grains are then stored in suitable warehouses before being packaged and sold.

This process requires skill and precision to ensure a high-quality and high-yield rice harvest.

Types of Iranian Rice with Full Descriptions

Iran is one of the major producers of high-quality rice, and different varieties of Iranian rice are cultivated in the northern provinces and other parts of the country. Iranian rice is generally classified into two main categories:

Sadri Rice (Long-Grain and Aromatic)

This type of rice is mainly grown in Gilan and Mazandaran provinces and is considered one of the finest Iranian rice varieties. Some well-known types include:

Tarom Rice: One of the most premium Iranian rice varieties, known for its excellent aroma and flavor. It is cultivated in Fereydunkenar, Amol, and Mazandaran.
Hashemi Rice: One of the most popular Iranian rice types, with long and slender grains. It becomes soft and flavorful after cooking.
Ali Kazemi Rice: A type of Sadri rice with a good fragrance and excellent cooking quality, mainly grown in Gilan.

High-Yield Rice (Resilient and Economical)

These rice varieties have higher yields compared to Sadri rice and are more suitable for large-scale cultivation. Some notable types include:

Shiroudi Rice: A high-yield variety with less fragrance than Tarom and Hashemi but more affordable.
Neda Rice: Has long grains and is resistant to pests, but has lower quality compared to aromatic rice varieties.
Fajr Rice: A high-yield rice with long grains that becomes slightly dry after cooking.

Semi-Aromatic and Local Rice

Dom-Siah Rice: A high-quality rice variety grown in Gilan, known for its pleasant aroma.
Gerdeh Rice: A local rice type with rounder grains, commonly consumed in northern Iran.

Comparison Between Iranian and Indian Rice

Iranian and Indian rice differ significantly in terms of taste, aroma, appearance, cooking method, and nutritional value. Below is a detailed comparison:

Aroma and Taste

Iranian Rice: Has a natural and pleasant aroma. Varieties like Tarom, Hashemi, and Dom-Siah release a delightful fragrance after cooking.
Indian Rice: Generally has less aroma and taste, though some varieties like Basmati have a mild fragrance.

Grain Shape

Iranian Rice: Has shorter and plumper grains, though some varieties like Sadri are longer.
Indian Rice: Usually has very long and slender grains that expand even more after cooking.

Cooking Method and Texture

Iranian Rice: Becomes soft, flavorful, and slightly sticky after cooking, making it ideal for Iranian dishes like Chelow and Polow.
Indian Rice: The grains remain separate and dry after cooking, which is suitable for Indian, Pakistani, and some Middle Eastern dishes.

Nutritional Value

Iranian Rice: Has higher nutritional value, more fiber, and is easier to digest.
Indian Rice: Some industrial varieties have lower nutritional content, especially those that are chemically whitened.

Price and Quality

Iranian Rice: Usually more expensive but offers superior quality and health benefits.
Indian Rice: Cheaper and widely used as an affordable alternative in many countries.

Processing and Additives

Iranian Rice: Naturally and traditionally grown and processed.
Indian Rice: Many industrial varieties are treated with preservatives, artificial fragrances, and coloring agents to enhance shelf life.

Conclusion

Iranian rice is superior in terms of quality, aroma, taste, and nutrition, but Indian rice is more affordable and easier to cook. If you prioritize natural and aromatic rice for Iranian cuisine, Iranian rice is the best choice.

Rice Whitening Process

Rice whitening is a process in which the outer layers (husk and bran) are removed to produce polished white rice. This process consists of several stages:

Husking (Removing the Outer Shell – Paddy Processing)

After harvesting, rice grains still have a hard outer shell called paddy (husk).
In the husking stage, special machines remove this tough shell, resulting in brown rice.

Bran Removal (Whitening the Rice)

Brown rice retains a layer of bran, which contains fiber and essential vitamins like B vitamins.
To produce white rice, the grains pass through special machines that remove the bran layer through abrasion.
At this stage, the grains become white but may still have a slightly rough texture.

Polishing (Enhancing the Shine)

To improve the rice’s appearance, the grains go through polishing machines.
In some cases, substances like glucose or talc powder are used to increase the rice’s shine.

Sorting and Removing Broken Grains

The whitened rice is categorized based on size and quality.
Broken grains are separated and used for producing broken rice or rice flour.

Packaging and Market Distribution

After completing all these steps, the processed rice is packaged and distributed for sale.

Note:

Brown rice, which retains the bran layer, has higher nutritional value, while white rice has a better appearance and cooks faster. Nutrition experts often recommend brown rice as a healthier option due to its higher fiber and nutrient content.