IRANIAN RICE WITH POTATO CRUST AND SAFFRON
Make and share this Iranian Rice With Potato Crust and Saffron recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean, wash, and soak rice for 30 minutes.
- Cook in a pan with 4 cups water.
- Boil on high heat for 5 minutes.
- Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
- Mix saffron and warm water; set aside.
- Peel potatoes and cut into thick round slices.
- Pour saffron in a pan.
- Add 2 tbsps. melted butter and potatoes, and mix very well.
- Spread sliced potatoes in the bottom of the pan and spoon all rice over.
- Sprinkle with remaining butter.
- Cover pan with aluminum foil and leave on very low fire until done.
- Transfer rice to a platter so that sliced potatoes are on top of rice.
CHELO SEEBZAMINI -- IRANIAN RICE WITH SAFFRON POTATOES
This comes from a Middle Eastern cookbook and was posted for a request on the talk boards. I have not tried it yet.
Provided by Sackville
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a 3-4 quart casserole dish, with a tight fitting lid, bring 6 cups of water to a boil over high heat.
- Pour the rice in slowly so the water doesn't stop boiling.
- Stir a couple times, boil for 5 minutes and then drain in a sieve.
- Meanwhile, crush the saffron and sugar together and dissolve in the teaspoon of warm water.
- Pour it into the casserole along with the melted butter.
- Add the potatoes and turn them with a spoon until they are coated.
- Spread the potatoes out flat so they cover the bottom of the dish.
- Spoon the rice over them, mounding it slightly in the centre.
- Dot the top of the rice with the remaining butter.
- Cover tightly and cook over a high heat for 5 minutes.
- Now place a sheet of aluminium foil over the dish to seal it completely.
- Put the lid back in place, reduce the heat as low as possible and steam the rice and potatoes for 45 minutes, or until tender.
- To serve, spoon the rice in a mound on a heated platter.
- Lift out the potatoes and serve them browned side up on the rice.
Nutrition Facts : Calories 569.3, Fat 20.8, SaturatedFat 12.9, Cholesterol 53.4, Sodium 150.4, Carbohydrate 86.3, Fiber 2.3, Sugar 0.7, Protein 8
PERSIAN STEAMED WHITE RICE (CHELO)
Provided by Reyna Simnegar
Categories Rice Side Steam Vegetarian Rosh Hashanah/Yom Kippur Saffron Healthy Kosher Vegan Persian New Year Boil Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings
Number Of Ingredients 9
Steps:
- To cook the rice
- 1. Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt. Cover and bring to a brisk boil over high heat.
- 2. Add the rice and continue cooking over medium to high heat, stirring occasionally.
- 3. After 3-5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to make sure it is "al dente" (see above). Turn off the heat and pour rice into the colander to drain; set aside.
- To steam and make tadig
- 1. Place the empty 6-quart saucepan back onto the stovetop over medium heat. Add 1/4-inch canola oil and 2 tablespoons water. Add turmeric and/or saffron powder. Stir together.
- 2. Add the drained rice and shape it into a pyramid. Cover the pot and cook for 5-7 minutes until rice begins to steam.
- 3. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
- 4. Reduce heat to low and simmer, covered, for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
- 5. With a wide spatula, scoop the rice from the pot, making sure not to disturb the crust (tadig) that formed on the bottom of the pot. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice.
- Optional garnish: Saffron Rice
- 1. To make saffron water, mix together 1 teaspoon crushed saffron threads and 1/4 cup hot water. Steep for a few minutes, until the water becomes yellow.
- 2. Mix saffron water with steamed white rice. Use this intensely yellow rice to make designs on the Chelo.
- To reheat this rice:
- Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot. You can also freeze this rice, as long as you do not stir it until it is completely defrosted. You can even cook it, freeze it, and later steam it as it defrosts. I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it to make my life easier!
PERSIAN BASMATI RICE CHELO (TAHDIG)
Cook rice the Persian way. The holy grail of Persian cuisine and the centre of every meal, the rice is steamed to achieve elegant, separated grains
Provided by Sabrina Ghayour
Categories Side dish
Time 1h35m
Number Of Ingredients 4
Steps:
- Heat a large saucepan over a medium heat if using gas, or a medium-high heat if using electric. Fill the pan with boiling water and add the rice with a generous handful of crushed sea salt flakes. Boil for 6-8 mins until the rice is parboiled. You will know it is parboiled when the colour of the grains turn from the normal dullish white to a more brilliant white, and the grains become slightly elongated and begin to soften.
- Drain the rice and rinse it immediately under cold running water for a couple of minutes until it is cool. Line the bottom of the saucepan used to parboil the rice with some non-stick baking parchment (see tip).
- Return the paper-lined saucepan to the hob and pour in a generous drizzle of the oil with the butter. Season the base of the pan with some crushed sea salt flakes. Scatter the rice into the pan. Ensure you scatter it, don't pack it in - you want the lightness of the falling rice to allow for steam to rise up. Wrap the pan lid in a tea towel (to lock in the steam and make for a secure, tight seal), cover the pan and cook the rice on the lowest temperature possible for 45 mins if using gas, or a medium-low heat for 1 hr 30 mins if using electric. The grains should be puffed up when cooked.
- Once the rice is cooked, remove it from the pan (it can help to place a large serving dish over the pan and flip the rice onto the dish). Scrape out the tahdig (this is the crusty bit, it means 'bottom of the pan') and serve on top of the rice.
Nutrition Facts : Calories 375 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 60 grams carbohydrates, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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