For perfect Persian-style rice, cooks wrap a pot’s lid with cloth to absorb the condensing steam and to guarantee fluffier grains. The liner is called a damkoni, said Louisa Shafia, the author of “The New Persian Kitchen.” They’re hard to find, so substitutes like folded towels are used. Ms. Shafia comes to the rescue with her new “rice bonnet,” made from organic cotton and hemp, that fits like a shower cap on a pot lid. She thought organic material was a good idea because the fabric gets close to the food.
Rice Bonnet, $28, louisashafia.com.
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