PERSIAN RICE WITH SAFFRON AND POTATO CRISPY CRUST
This Persian rice recipe (chelo) with saffron and potato crust is made with basmati rice and is aromatic, delicious, and a staple in Persian cuisine.
Provided by Laura Bashar | Family Spice
Categories Main Course
Time 1h10m
Number Of Ingredients 8
Steps:
- In a medium-sized bowl soak rice with water.
- Gently wash the rice by stirring the rice in the water with your hand. This helps wash some of the starch and grit out. Pour out the water and repeat two more times.
- After washing the rice a third time, rinse and then cover rice with water and add 1 TBS salt.
- In a small bowl combine crushed saffron with 1 TBS hot water and set aside.
- In a 5-quart non-stick pot add 8 cups of water and 1 TBS salt and bring to boil.
- When the water has come to boil, pour out the water in the bowl containing the soaking rice. Add the wet rice to the boiling water.
- When the water comes to boil again and the rice floats to the top of the pot (approx. 6 mins), pour the contents of the pot into a fine colander. You know your rice is ready to strain if you bite a rice kernel and the center is still uncooked.
- Return the pot to the burner, set heat to medium and add 1 1/2 TBS oil.
- If using coriander seeds, sprinkle them on the bottom of the pot, and arrange potato slices over them.
- Using a spatula, gently scoop the drained rice into the pot. Make sure you do not push the rice in together as this will result in mushy rice. Scatter the rice throughout the pot, in a pyramid shape until finished. Your pot should not be filled to the top. You will need about 3 inches between the top of your rice and the top of the pot. If you must tap the rice off of your spatula, do not tap it against the pot. This will move the rice in the pot and press them together. Tap your spatula against the colander.
- Using the handle of a long wooden spoon or another utensil, gently press several holes around the rice down to the potato crust. This will allow the steam to travel freely through the pot. Pour the saffron mixture over the top of the rice.
- Drizzle over the rice with 1 TBS oil. You can also cut 2 TBS butter into small pieces and dot along the top of the rice.
- Pour the saffron water on top of the rice. When you serve the rice, the white and yellow rice will be mixed together. NOTE: If you want all of the saffron rice on top of the white rice when you serve, do not pour the saffron water now. Save it until you are ready to serve. Scoop out about 1 cup of cooked rice and place in a bowl, pour in saffron water and mix until all yellow. Transfer rest of white rice onto serving platter and pour yellow saffron rice over it (as pictured)
- Cover the lid of your pot with a clean towel or several paper towels, and set firmly over your pot to prevent steam from escaping. The towel will keep the condensation from dropping back into your rice and turning the rice into mush.
- After 7 minutes, lower the heat to low and let the rice finish cooking for another 45 mins. You will know your rice is done because it has fluffed up. Another trick to see if your rice is down is to lick your finger and quickly touch your wet finger against the side of the hot pot. If you hear a sizzle sound, your rice is done (and hopefully your finger isn't burned!).
- To serve, you can place a large round platter over the top of the pot, then carefully invert the pot and remove gently. This will create a cake-effect, with the potato crust showing on top. Or, you can use a spatula to gently remove the rice and scatter on your serving platter, creating a pyramid-effect, placing the crunchy potatoes on top or surrounding the rice.
Nutrition Facts : Calories 436 calories, Carbohydrate 84.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6.5 grams fat, Fiber 2.4 grams fiber, Protein 7.9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1-2 cups, Sodium 399 grams sodium, Sugar 0.7 grams sugar
PERSIAN-STYLE BASMATI RICE PILAF
I like to add in a pinch of cayenne pepper and saffron also but that is optional, this is very good! :)
Provided by Kittencalrecipezazz
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sautéing.
- Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
- Simmer for about 20-25 minutes or until rice is tender.
- Season with black pepper.
PERSIAN CRANBERRY RICE PILAF
Fragrant, slightly sweet, and delicious, Persian cranberry rice pilaf. This rice pilaf is perfect to serve as a side for Thanksgiving. It's studded with dried cranberries and pistachio and super fragrant from sweet saffron. This saffron rice will be a hit all around!
Provided by Marzia
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
- Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
- Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.
TRADITIONAL PERSIAN BASMATI RICE WITH TADIG
My father is from Iran and this is the way he makes it. It makes amazing, fluffy rice with an amazing crispy crust! You have to try this!
Provided by Nurse Amanda
Categories Long Grain Rice
Time 50m
Yield 9-12 cups rice, 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. (Make sure the pot is a heavy bottom pot.).
- Add 3-4 tablespoons of salt to the water.
- Scoop out the desired amount of rice into a bowl (whatever amount you want, just remember 1 cup dry makes 3 cups cooked).
- Pour water over it to rinse it and then pour the water off.
- Repeat this until the water runs clear.
- Add the rice to the boiling water.
- Boil rapidly for 5 minutes.
- Bring pot to the sink and turn the cold water on to make the starchy water overflow.
- Drain into a colander.
- Put the pot back onto the stove at medium to medium high heat (this may vary depending on your stove) and add oil (enough to just cover the bottom).
- In a small bowl, melt butter (about 1 tablespoon of butter per cup of dry rice) with a pinch saffron in it (if you have a mortar and pestel, grind the saffron first, otherwise, don't worry about it).
- Sprinkle the rice with a spoon into a mound in the pan on the stove.
- Poke 3-4 holes into the top and pour the butter down the holes.
- Take a scoop of the rice from the mound and stir in the bowl used to melt the butter (just to get the last of the saffron butter out).
- Put the rice back into the pot.
- Place about 3 layers of paper towels to cover the top of the pan and then place the lid tightly over the pan.
- Cook at the medium-medium high heat for 8 minutes.
- Turn the stove down to the lowest temperature it will go and steam for 35 more minutes.
- To serve, scoop the rice out from the top of the pan being careful not to brake the crust on the bottom.
- Once all the rice is out except for the crust (tadig), take another plate, big enough to cover the opening of the pan and flip the crust out onto the pan. It should be golden brown and beautiful! If it is black, the temperature of your stove was too high and the entire pot of rice may taste burnt.
- Once you get the hang of this you can try using sliced rounds of potato or pita bread on the bottom of the pan before you sprinkle in the boiled rice (both of these options are very yummy!).
SIMPLE BASMATI RICE
Provided by Aarti Sequeira
Time 55m
Yield about 4 cups
Number Of Ingredients 3
Steps:
- This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water.
- Fill up the bowl 1 more time and let the rice soak for 30 minutes.
- At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil.
- Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes.
- At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done!
SAFFRON RICE WITH TAHDIG
Aromatic basmati rice is spiced with saffron and cooked to form a crispy crust on the bottom in this Persian cuisine staple.
Provided by Food Network Kitchen
Categories side-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place the rice in a large bowl and cover with cold water. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. Repeat the process until the water runs clear. Put the rice back in the bowl and cover with 3 cups cold water along with 1 tablespoon salt; give it a couple of stirs. Let soak 1 hour.
- Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. Drain the rice and add it to the boiling water, giving a stir. Let cook until the water begins to bubble again, about 3 minutes. Check the rice: It should be al dente (soft on the outside with a slight bite in the center). If still not al dente, cook 1 to 2 minutes more. Drain the rice and rinse briefly with warm water. Taste the rice: If it seems too salty, rinse it again. Set the rice aside in the sieve.
- Stir the saffron and 3 tablespoons hot water together in a small cup.
- Place a 6-quart nonstick pot over medium-high heat. Add the ghee and half of the saffron water. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. When the ghee begins to sizzle, add enough rice to coat the bottom of the pot evenly, about 1 1/2 inches high. Press down gently but firmly with a spatula or a measuring cup to compact the rice and press about 2 inches up the sides to form a crust. Gently spoon the remaining rice over the top, forming a small mound in the center. Using the handle of a wooden spoon, make 6 deep holes to vent steam down into the rice, stopping before hitting the bottom of the pot. Cover the pot with the lid and cook for about 10 minutes (you will see steam coming from underneath the lid).
- Whisk the melted butter together with the remaining saffron water. Remove the lid from the pot, being careful not to drip condensation back into the pot. Turn the heat to low. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. Drizzle the saffron butter into the rice. Cover with the lid and continue to cook, rotating the pot every so often for even browning, until the crust is deeply golden brown, about 30 minutes. Remove from the heat and remove the lid. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. Place a platter over the top of the pot, using kitchen towels to hold the sides, and in one quick motion, invert the pot and the rice onto the platter. Serve immediately.
PERSIAN RICE
I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
- Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
- Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
- Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g
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
I came up with this recipe for an ex-employer from Iran. He loved his homeland's food and missed it. I also have a pension for Persian food and adore basmati rice. This is my blend of some of my favorite Persian flavors. If you cannot find the Advieh Pollow or Koubideh Spice, which are typically found in the Persian markets, I strongly suggest that you order them from www.SpiceBazaar.com. They mix the spices to order and they are very fresh!
Provided by Brandess
Categories Rice
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- For a perfect rice, place your rice in a colander or a large pot and rinse it in cold water at least 3 times- using your hand to swish the rice about. Place the colander in a bowl of cold water, enough to cover the rice and allow it to set for 30 minutes. This will rid the rice of the extra starch that rubs off in the packaging and makes your rice stick together. It also reduces the cooking time.
- Place the chicken stock in a pot with a tight fitting lid. Add in all of your spices and olive oil; set aside the almonds, tomatoes and scallions for later. Stir well to combine.
- Drain all the water you can off the rice, add to chicken stock mixture; cover and bring the rice to a full boil. From here on, do not remove the lid! Reduce heat to a low simmer until all the liquid has been absorbed. This can take 10 to 15 minutes.
- Do not remove the lid! Turn off the heat and drape the pot/lid with a towel and allow to sit for 15 minutes.
- After 15 minutes, remove the towel and the lid. Add in the almonds, tomatoes, peas and scallions. Taste for seasoning and do not be afraid to add more salt, Advieh and/or Koubideh spice. The amount you add will depend on your taste. VERY gently fold everything into the rice and cover until serving time.
- This rice is fantastic served at room temperature and it is great for potlucks, picnics and get togethers. Since this dish contains no meat, you can safely allow it to cool to room temperature, cover tightly and leave on your counter top over night. So, this dish can be made the day before an event, as I have done so many, many times. The KEY is let it reach room temperature BEFORE covering it.
Nutrition Facts : Calories 265.1, Fat 8, SaturatedFat 0.9, Sodium 255.2, Carbohydrate 41.5, Fiber 3.5, Sugar 2.2, Protein 8.4
TAHDIG RECIPE (CRISPY PERSIAN RICE)
Tahdig, pronounced tah-deeg, literally means "bottom of the pot" in Persian. And it refers to a beautiful, pan-fried Persian rice that is fluffy and buttery on the inside with a perfectly golden crust, which is the layer at the bottom of the pot. This tahdig is laced with saffron and scented with orange zest. Be sure to use a nonstick pan for this recipe. Step-by-step photos and more tips in the post.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 10
Steps:
- Mix the saffron into 1 cup very warm (but not hot) water. Let sit for at least 10 minutes to let the saffron release all of its flavor.
- In a sieve, rinse the rice under cool running water until the water almost runs clear.
- In a large pot, combine 8 cups of water and the salt (this is your one shot to season the rice itself). Bring to a boil over medium-high heat. Add the rice and cook until al dente, 5 to 6 minutes. Drain the rice.
- In a medium bowl, combine 1 cup of the cooked rice, the yogurt, grapeseed oil, and 2 tbsp of the saffron water. Mix thoroughly.
- Spread the rice-yogurt mixture evenly on the bottom of a 10-inch lidded nonstick pot. Sprinkle 1 cup of the remaining cooked rice on top, followed by 2 tablespoons of the dried cherries, a pinch of orange zest, and a pinch of cinnamon. Add another layer of rice and repeat with the cherries, orange zest, and cinnamon, reserving a couple tbsp of the cherries for garnish. As you go about layering, the rice will start to dome and look "pointy" in the middle--that's okay! Keep it that way. Finish by dotting the top with the butter and pour the rest of the saffron water all over the top.
- Wrap the lid in a kitchen towel and secure it around the handle with a rubber band. Cover the pot and cook over low heat, 25 to 30 minutes or until the rice around the edges is golden and crispy; it's okay to peek under the lid! (See note #2) Be sure not to burn the bottom layer of the rice, though you do want a nice crust in the bottom.
- Remove the lid, invert a large serving plate over the pot, and carefully flip them over together. No worries if it sticks, just scrape it out and run with it! Sprinkle the tahdig with the reserved dried cherries and pistachios and serve right away.
Nutrition Facts : Calories 314.7 kcal, Carbohydrate 48.8 g, Protein 5 g, SaturatedFat 4.2 g, Cholesterol 15.3 mg, Fiber 2.3 g, ServingSize 1 serving
CRISPY TAHDIG
I was introduced to this by a friend of my mom's. She was married to an Iranian man, and he always made the most fragrant, fabulous rice. This is a little bit of work, compared to regular white rice, but it is so worth it. Not hard at all. Great with your favorite stir fry. The best part is the browned, crunchy tadiq, the bottom crust of the rice. For a great presentation, turn it out on a platter, and watch the family fight for the tadiq! Don't try to avoid fat and calories by using margarine, it isn't the same at all.
Provided by ChefKimmie
Categories Long Grain Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Start the 2 quarts water and salt boiling in large stock pot or dutch oven.
- Rinse rice until water runs clear (or as close to clear as you can get it).
- Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
- Drain rice in colander, reserve.
- In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
- Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
- With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
- Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel.
- Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
- Cook rice until it's done, about 30 minutes.
- Try not to check it too often, as it needs to steam.
Nutrition Facts : Calories 473.3, Fat 15.9, SaturatedFat 9.9, Cholesterol 40.7, Sodium 247.2, Carbohydrate 74, Fiber 1.2, Sugar 0.1, Protein 6.8
SAFFRON STEAMED BASMATI RICE (PERSIAN POLOW)
Make and share this Saffron Steamed Basmati Rice (Persian Polow) recipe from Food.com.
Provided by COOKGIRl
Categories Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve the saffron threads in 4 tablespoons hot water and set aside to soak.
- Wash the basmati rice twice and soak in salted warm water for 2-3 hours.
- Drain the water.
- Pour enough water into a large pan until pan is half-full. Bring to the boil.
- Add the drained rice and 1 tablespoon salt. Continue boiling until rice is slightly softened, about 10 minutes.
- Drain rice and wash it slightly with warm water.
- Pour 3 tablespoons of grapeseed oil into the pan and add the rice.
- Mix the remaining grapeseed oil with the saffron water and pour *half* this mixture over the rice.
- Cover pan and cook over medium heat for about 10 minutes. A golden crust (tadiq) will form on the bottom.
- Sprinkle the remaining saffron water and oil mixture over the rice.
- Reduce heat to low and cover the top of the pan with two layers of paper towels ( I used a double layer of muslin cloth).
- Cover pan firmly with the cover and cook 45 minutes WITHOUT removing lid.
- Remove pot from heat and let rest 5 minutes.
- Turn the rice out on a large serving platter with the golden crust on top.
Nutrition Facts : Calories 548.3, Fat 17, SaturatedFat 2, Sodium 3496.4, Carbohydrate 89.4, Fiber 4, Sugar 1, Protein 9.2
PERSIAN DILL RICE WITH PEAS
Dill rice with peas is a vegan Persian recipe that is made in one pot with only 5 ingredients. This simple, aromatic side dish is ready in 30 minutes and is perfect for any occasion and you can serve it with chicken, beef or seafood.
Provided by Shadi HasanzadeNemati
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Rinse the Basmati rice a few times and place it in a large pot.
- Add the dried dill and peas to the pot.
- Add in the salt, olive oil and water. Place the pot over medium heat and bring it to a boil.
- Once the water is almost evaporated and the rice is almost cooked, wrap the lid in a kitchen towel and place it on the pot.
- Lower the heat and cook the rice for 10 more minutes. Check the rice and see if it's cooked completely. If it's still firm, add 1/4 cup more water and cover with the lid. Cook for another 10 minutes util it's fluffy and fully cooked.
- Serve warm.
Nutrition Facts : Calories 366 kcal, Carbohydrate 71 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Sodium 480 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
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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PERSIAN-STYLE BASMATI RICE - COOKSTR.COM
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- Melt the butter in a small saucepan over low heat; do not brown. Remove from the heat and let stand until the solids settle to the bottom of the pan. Skim the foam from the top and spoon the clear liquid (the clarified butter) into a measuring cup; there should be ½ cup. Discard the solids on the bottom of the pan.
- Heat 8 cups water to a boil in a large saucepan. Add the rice, salt, cinnamon stick, cloves, peppercorns, and cardamom; cook, stirring occasionally, until the rice is almost tender, 10 to 12 minutes. Drain immediately; let stand in the sieve until ready to use. (Leave the spices and peppercorns in the rice.)
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5/5 (1)Category Main Course, RiceCuisine Middle Eastern, PersianTotal Time 55 mins
- In a wide bottomed pan, boil 8 cups of water. Salt the water heavily as this is the only time we will be seasoning the rice with salt. While the water is boiling, wash the rice under running water until the water starts to run clear.
- Once the water starts boiling, add the washed and drained rice to the water. Cook for 6-8 minutes or until the rice becomes al dente.
- Remove the pan from heat, and drain all the water. Pour cold water over the rice to stop the cooking process.
EASY PERSIAN SAFFRON RICE (WITH ROSE WATER) - LINSFOOD
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5/5 (106)Total Time 29 minsCategory Side DishCalories 299 per serving
- Heat the butter on medium heat and fry the rice for a minute, stirring and coating the rice with the butter.
- Cook on high heat until the water has evaporated and little steam vents (holes) appear on the surface of the rice.
EASY PERSIAN RICE RECIPE - DINNER, THEN DESSERT
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Reviews 4Category DinnerCuisine Middle Eastern, PersianTotal Time 30 mins
- Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
ONE POT TOMATO RICE PERSIAN STYLE - UNICORNS IN THE KITCHEN
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Ratings 31Calories 449 per servingCategory Main Course
- Add in crushed tomatoes, salt, cayenne, rice and 2 cups of water. Bring it to boil, turn the heat low and let it simmer until the excess water is almost evaporated.
- Take out a rice grain and check if it’s cooked. If the rice grain is still hard, add ½ cup water and let it simmer. Wrap the lid in a clean towel and put it on the pot. Let the rice steam for 10 minutes until fully cooked.
BAGHALI POLO (PERSIAN DILL RICE) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 6Category Main CourseCuisine PersianTotal Time 1 hr 25 mins
- Boil 10 cups of water with 2 tbsp salt in a cooking pot. Add basmati rice and lima beans. Boil at medium high to high heat for 4 to 5 minutes until rice grains are soft. Stir the rice while it is cooking. Drain rice in a colander and set aside.
- Potato crust (optional): Heat 2 tbsp of olive oil or butter in oven proof dish such as Pyrex baking dish. Spread the oil or butter evenly and sprinkle half the salt, pepper and coriander/cumin seeds (if using).Next arrange the medium thick potato slices. Then sprinkle the rest of salt, pepper and cumin.
- Spread a layer of rice and beans, followed by sprinkling a thin layer of dill weed. Mix the grated garlic and chives and sprinkle some of it.
PERSIAN CRISPY RICE TAHDIG + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 6Total Time 1 hr 40 minsCategory Side DishCalories 446 per serving
- Using a mortar and pestle, grind the saffron threads to a powder and mix with the water to steep and bloom. Set aside.
- Place the rice in a medium bowl, and fill it with cold water. Gently wash the rice by swishing it around with your hand, then drain. Repeat until the water runs clear, about 5 times. Cover the rice with 5 cups cold water, 2 tablespoons salt, and stir. Soak the rice for at least 30 minutes.
- Fill a large stock pot or Dutch oven with 12 cups of water. Bring to a boil, and add 1/4 cup salt. Drain the rice (but don’t rinse) and add it to the pot. Stir once gently and boil 4 minutes (as soon as you see the first of the rice grains pop up), and set your timer for 5 minutes (See Note 2).
- Drain rice in a colander and give it a very quick rinse with lukewarm water. Set aside to drain completely. Wash and dry the pot, if using the same pot.
PERSIAN (IRANIAN) JEWELED BASMATI RICE PILAF - SINCERELY TORI
From sincerelytori.com
Servings 10-12Total Time 1 hr 10 mins
- Rinse the rice in a mesh strainer under cool water then pour into a medium bowl and cover with about 2 inches of water. Soak the rice for a minimum of 30 minutes and up to 24 hours (the longer you can let it soak the better). Drain and rinse the rice and set aside.
- Bring the a small to medium pot of water to a bowl and add the rice. Cook for 6 - 7 minutes until just tender then drain and rinse in cold water to stop it from cooking. Pour the rice into a bowl and gently fluff with a fork to loosen then set bowl aside.
- Add the nuts to a small skillet over low heat and stir constantly until nicely toasted, being careful not to burn. Season with salt and set aside for the moment.
- Wash oranges and use a box grater to grate the orange skins and remove as much zest as possible, stopping at the white. Slice oranges in half and use a lemon juicer to squeeze out juices. Heat the olive oil in a large non-stick skillet over medium high heat and add the onions and your zest shreds. Cook for 2-3 minutes while stirring until onions are getting translucent. Pour in chicken broth, orange juice, and spices, then stir over heat for 3-4 minutes until part of the liquid has evaporated. Add the sugar and most of the dried fruit (save back a little to sprinkle on top) and cook for another 3-4 minutes until fruit is softened and more liquid has cooked off.
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4.8/5 (11)Servings 10
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From minamigroup.ca
Dimensions 22 cmAvailability In stockWeight 4500 g
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