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 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
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
PERSIAN STYLE STEAMED RICE
Posting for ZWT6 for Iranian dishes. This is a recipe from the "The BBQ Bible" No Persian meal would be complete without rice. Here is a simple steamed rice recipe that is great with an of the Persian kebab recipes.
Provided by diner524
Categories Long Grain Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat this process until the water remains clear. This will take 4 to 6 rinsings.
- Place the rice, salt and the 6 cups water in a deep, nonstick saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer the rice gently, uncovered, for about 18 minutes. When the rice has absorbed all the water, reduce the heat to the lowest possible setting and sprinkle the butter pieces over the top.
- Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat) Place the cloth-covered lid over the rice and steam for 20 minutes. Remove the pot from the heat and let stand, covered, 5 minutes.
- Gently fluff the rice with a fork and serve immediately.
CHELO (PERSIAN STEAMED RICE)
Make and share this Chelo (persian Steamed Rice) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 30m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- If you are using Iranian rice, start at least 6 hours ahead.
- Spread it on a clean surface and pick out and discard any dark or discolored grains.
- Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.
- Finally place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours.
- If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hours.
- In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring 6 cups of fresh water to a boil over high heat.
- Drain the rice thoroughly and pour it into the boiling water.
- in a slow, thin stream so the water does not stop boiling.
- Stir once or twice, then boil briskly, uncovered for 5 minutes.
- Drain in a sieve.
- Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan.
- Cover the pan tightly with a strip of aluminum foil and set the lid in place.
- Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in the pan.
- Serve at once.
- Traditionally, when served with skewered broiled meat or chicken, the rice is served mounded into individual portions with a well in the center of each.
- A pat of butter is placed on top, a raw egg yolk is dropped in, and the top is sprinkled with salt, a grindings of pepper and if desired a little dried sumak.
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CHELO (STEAMED PERSIAN RICE) - CHEF'S MANDALA
From chefsmandala.com
5/5 (2)Calories 320 per servingCategory Side
- Wash the rice by placing it in a deep bowl and filling it with cold water. Swirl the water around with your hand until it is cloudy. Carefully drain the water. Repeat 4 or 5 times until the water is clear. Set aside.
- Bring 6 cups of water to a boil in a large, nonstick sauce pot or a large iron pot and add the salt and 1 tablespoon of the oil.
- Add ¼ cup of water to the rice pot and 1 tablespoon of the oil to the rice pot. Swirl it around. Add 1 large spoon of rice into the middle of the pot and add spoonful after spoonful in a mound until all the rice is used.
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- In a large, nonstick saucepan with a rounded bottom, cover the rice with 1 inch of water and bring to a boil. Cook over moderately high heat until softened but still very chewy, about 7 minutes. Drain the rice and season it lightly with salt.
- Wipe out the saucepan. Add the oil and heat until shimmering. Add the pita triangles, outer side down, and fry over moderately high heat until browned, 1 minute. Remove the saucepan from the heat.
- Using tongs, arrange the pita triangles evenly so that their short sides line up with the rim of the saucepan and their points meet in the center. Add half of the rice and press lightly, keeping the triangles in place. Add the remaining rice and press lightly to release any air pockets. Cover the rice with a folded kitchen towel and cover the saucepan with a lid.
- Cook the rice over low heat for about 1 1/2 hours, until the rice is tender and the moisture has evaporated. Remove the kitchen towel. Increase the heat to moderately high and cook, covered, for about 5 minutes, until the rice is browned on the bottom (you should hear sizzling and smell the rice toasting). Invert the rice onto a platter and serve right away.
SAFFRON STEAMED PLAIN BASMATI RICE (CHELOW) RECIPE
From chowhound.com
Cuisine PersianCategory Side DishServings 6Calories 778 per serving
5 PERSIAN RECIPES FOR WEEKNIGHT COOKING FROM NAJMIEH ...
From epicurious.com
Author Joe SevierPublished 2020-03-12Estimated Reading Time 7 mins
- Celery Khoresh. Photo by Joseph De Leo, Food Styling by Anna Stockwell. "Traditional celery khoresh [that is, Persian celery stew] is made with lamb shank, but I don't eat red meat," says Batmanglij.
- Spicy Sweet-and-Sour Salmon With Dates. Photo by Joseph De Leo, Food Styling by Erika Joyce.
- Pomegranate and Pistachio Meatballs. Photo by Joseph De Leo, Food Styling by Anna Stockwell. Batmanglij says this is one of her very favorite recipes, not least because pomegranate is one of her very favorite flavors (she recommends squeezing the juice fresh when the fruit’s in season).
- Sumac-Baked Bass With Saffron Quinoa. Photo by Joseph De Leo, Food Styling by Anna Stockwell. "Before the 17th century, Iranians did not eat rice," Batmanglij tells me.
EASY PERSIAN SAFFRON RICE (WITH ROSE WATER) - LINSFOOD
From linsfood.com
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.
CHICKEN AND RICE (MORGH POLO) - HONEST & TASTY
From honestandtasty.com
4.2/5 (4)Total Time 55 minsCategory MainCalories 825 per serving
- Boil water in a large pot and add plenty of salt (just as you would if you were cooking pasta) and 4 cups rinsed rice. Put stove on med-high heat. Don’t let it over-boil. When the rice is just hard in the middle and soft on the outside (al dente rice!), turn off the burner and drain the rice into a colander.
- In a large pot on med-high heat, add 1 tbsp of ghee. After ghee is hot, swirl it around the pot and add in chicken thighs, skin down. Let them cook for a few minutes and then they should be easy to lift up when they’re ready to flip. Cook for a few more minutes on other side and remove them from the pot and onto a plate.
PERSIAN RICE AND TAHDIG - A STEP-BY-STEP GUIDE • UNICORNS ...
From unicornsinthekitchen.com
5/5 (31)Total Time 1 hrCategory Main Course, Side DishCalories 484 per serving
- Add rinsed Basmati rice and salt to water and let it boil for 7 minutes. Check one grain of rice, the grain should be soft on the edges and you would be able to break it into two using your finger tips but the grain should still be firm in the middle.
- Place a colander in the sink (sink should be clean) and pour the rice and water into the colander, let the water drain.
13 MOST IMPRESSIVE AND FANCY PERSIAN RECIPES RECIPE ...
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Reviews 10Published 2021-02-23User Interaction Count 10
- Khoresh Bademjan | Persian Eggplant Stew. This unique stew is made of eggplants and meat. if you are a vegetarian you can remove the meat, though. Eggplants can be used in various Persian recipes and here is one of them.
- Ghormeh Sabzi | Persian Herb Stew. It’s Ghorme Sabzi’s turn, one special Persian dish that every Iranian adores. This stew is a very loved and desirable dish among Persian stew.
- Khoresh Karafs | Celery Stew. Khoresh Karafs is another awesome Persian stew. This dish is a bit the same as Ghorme Sabzi, but there are many differences too.
- Persian Saffron TahDig (Crusty Rice) If you want to make your rice more elegant and glamorous, just go for these crusty, saffron tahdigs. This recipe will upgrade your rice and makes your table look much more beautiful and also the taste of the food extremely desirable.
- Persian Okra Stew | Khoresh Bamieh. Okra and meat, what a heavenly mixture you can make as a meal. Okra is a very healthy and beneficial item and by this recipe you can use it in your weekly meals.
- Iranian Sabzi Polo Ba Morgh | Green Rice with Chicken. Sabzi Polo is a very popular Persian polo and there are several ways to make and serve it. The very special point of sabzi polo is that by adding vegetables to the rice you make it lighter and it can be a very good choice for people on a diet.
- Albaloo Polo | Rice with Sour Cherries. This very unique dish is Albaloo Polo. The sour cherries used in this cuisine makes you head dizzy and the rice in it is mixed with shredded chicken or meat balls.
- Zereshk Polo Ba Morgh | Persian Barberry Rice with Chicken. Zereshk Polo ba Morgh is a fantastic traditional Persian dish and almost everyone loves it.
- Fesenjan Stew | Persian Walnut and Chicken Stew. If you want to cook a very popular and flavorful yet traditional Persian dish, Fesenjoon is an awesome choice for you.
- Persian Dolma | Stuffed Grape Leaves. There is another impressive Persian dish named dolma. This dish is made from grape leaves filled with stuff like rice and ground meat with some vegetables.
PERSIAN STEAMED RICE (CHELO) - VANILLAQUEEN
From vanillaqueen.com
Estimated Reading Time 5 mins
- Wash rice in a fine sieve or colander set under warm running water until the draining water runs clear. Place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak for about 2 hours.
- In a heavy 3-4 quart saucepan with tight fitting lid, bring 6 cups water to boil. Drain rice thoroughly and pour it into the boiling water in a slow, thin stream so the water does not stop boiling. Stir once or twice, then boil briskly, uncovered, for 5 minutes. Drain thoroughly in a sieve.
- Pour 1 cup of fresh water and the melted butter, black pepper, sumac, vanilla saffron and water into the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan. Cover with a damp towel, then add the lid, and simmer over moderate to low heat for 15-20 minutes, or until the rice grains are tender and have absorbed all the liquid in the pan.
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- Persian Steamed Rice. Rice, or polo in Farsi, is the most important dish for almost all meals. It is served with stews, kebabs, barbeques, chicken, fish, etc.
- TahDig. TahDig literally means the bottom of the pot and is a side dish to mains, though for some, it is a separate meal. If you have tried it, you’ll understand why!
- Khoresht-e Ghormeh Sabzi. Stews are one of the most common Persian foods. The most famous stew is Khoresht-e Ghormeh Sabzi, which is popularly served on official occasions and for family meals.
- Chelo Kabab Koobideh. Kebabs or barbeque is one of the most famous and popular foods for Persians, with a large variety of meat and cooking methods. The most popular is koobideh, which is ground meat seasoned with onion, salt, pepper, and then some secret spices.
- Khoresht-e Gheimeh. Another famous stew is Khoresht-e gheimeh, which has the same bases as other stews, such as diced meat, fried onions, and dried lemon, and it is boiled with yellow split peas and spices.
- Baghali Polo ba Mahiche: Broadbean Rice with Lamb Shanks. This is also a famous dish and is often served on official occasions, weddings, gatherings, and during various festivities.
- Zereshk Polo. Zereshk polo is another meal served on special occasions and is usually served with chicken. Zereshk, the Persian word for barberries, have a sweet and sour flavor and are sometimes fried with sugar to mellow down the sweet and sourness.
- Tahchin. If you like rice, chicken, and Saffron, this will become one of your favorite dishes. Imagine a cake made of rice, yogurt, saffron, egg, and chicken fillets.
- Salad Shirazi. As you can probably tell, this is a salad from the city of Shiraz. What makes it unique is that all the ingredients, cucumbers, onions, and tomatoes, are chopped into very small, finely cut pieces.
- Khoresht-e Fesenjan. This iconic stew is an important menu option at every Persian wedding. Khoresht-e Fesenjan is traditionally made with duck and also works well with chicken or lamb.
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