world cultures & travelanalysisAjam Media Collective1798–late 19th century · Peshawar, Pakistan

The Peshawari Origins of Iran’s Finest Rice

the gist

Bara rice, grown in the Bara river valley south of Peshawar in today's Pakistan, was once one of the most prized rices in South Asia and Iran. Its long grains stayed separate when cooked and gave off a strong fragrance, which made it ideal for pilaf and biryani. Bara was exported as a rarity and used as a gift between rulers. In the late 19th century it was planted in northern Iran, where it gave rise to the Sadri strain, which is still grown today. Bara itself declined after the British annexed Peshawar in 1849, and it was later overshadowed by Basmati from northern India and Pakistan.

how it works

Long-grained rices with low starch and a strong aroma are prized because the grains stay separate when cooked. Bara's fame spread through trade and gifts, and it was propagated in Iran's humid Caspian climate. Its descendant Sadri and the later Basmati took over as commercial farming expanded.

so what

It also shows how colonial rule and new export economies changed which grains people grew.

more on this

background

Basmati (pronounced ['bɑːsmət̪iː]) is a variety of long, slender-grained aromatic rice which originates from the Indian subcontinent, mainly in the regions of Haryana, Punjab, Sindh and many other states and provinces of India, Pakistan and Nepal. As of 2019, India accounted for 65% of the international trade in basmati rice, while Pakistan accounted for the remaining 35%. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of India and Pakistan.

According to the Indian Agricultural and Processed Food Products Export Development Authority (APEDA), a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of 6.61 mm (0.260 in) and average precooked milled rice breadth of up to 2 mm (0.079 in), among other parameters.

From Wikipedia: Basmati (CC BY-SA 4.0) ↗ · text CC BY-SA 4.0