in persian it's called ته دیگ tah dig, literally "bottom pot." the skill of an aspiring persian cook is often judged by their ability to make rice with a good tah dig. rather than simply being the burnt rice at the bottom of the pot, tah dig is a side dish that has to be carefully prepared with saffron, yogurt, and sometimes potatoes, timed just right, and removed without unnecessary breakage.

and just like vietnamese, et al., persian has several distinct roots for rice: برنج berenj "rice plant/rice in general," پلو polo "cooked rice," also used as a general term for rice, چلو chelo [i'm not really sure how this differs from polo, to be honest], کته kateh "sticky rice," دمی dami "simmered rice," and so on. however, i think kateh refers to a kind of food container and dami just means "simmered," so maybe they aren't really words for rice per se.