Persian Style Steamed Rice Food

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PERSIAN RICE



Persian Rice image

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

3 quarts water
3 tablespoons kosher salt
2 cups basmati rice, rinsed
1 pinch ground cumin
salt to taste
2 tablespoons olive oil
1 russet potato, cut into 1/4-inch slices
3 tablespoons butter, cut into thin slices, or to taste
1 pinch saffron threads
1 ½ tablespoons hot water
1 tablespoon chopped parsley, or to taste

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)



Persian Steamed White Rice (Chelo) image

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

Cooking the rice
5 cups basmati rice, checked and rinsed
12 cups water
1/2 cup canola oil
3 tablespoons salt
Steaming the rice and making tadig
1/4-inch canola oil poured into the bottom of the saucepan
2 tablespoons water
1/4 teaspoon turmeric or powdered saffron (optional, for a more authentic flavor)

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)



Persian basmati rice chelo (tahdig) image

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

500g basmati rice
sea salt flakes
light olive oil, for the pan
60g butter

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 Recipe (Crispy Persian Rice) image

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

1 tsp saffron threads
2 cups basmati rice (like Royal Basmati Rice (affiliate link))
1 to 2 tbsp Kosher salt
2 tbsp whole milk yogurt (Greek or otherwise)
2 tbsp grape seed oil, (or any healthy neutral-tasting oil of your choice )
1 cup dried cherries, (finely chopped )
Grated zest of 1 orange
1/2 teaspoon ground cinnamon
4 to 8 tbsp unsalted butter, (cubed (see note #1))
3 tbsp pistachios, (roughly chopped for garnish )

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



Persian Style Steamed Rice image

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

3 cups basmati rice
1 tablespoon salt
6 cups water
4 tablespoons unsalted butter, cut into small pieces

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)



Chelo (persian Steamed Rice) image

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

2 cups iranian rice
salt
4 teaspoons butter, melted
4 raw egg yolks
freshly ground black pepper
dried sumaq (optional)

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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  • 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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From chabad.org


PERSIAN STYLE STEAMED RICE RECIPES
Persian Steamed Rice (Chelo) Patricia Rain on May 4, 2011 10:15 pm No Comments Adapted from Dorothy McNett’s Recipe Book at www.dorothymcnett.com. This is the traditional Iranian method of … From vanillaqueen.com Estimated Reading Time 4 mins. Wash rice in a fine sieve or colander set under warm running water until the draining water runs clear. Place the rice in …
From tfrecipes.com


PERSIAN STEAMED RICE WITH SAFFRON CRUST RECIPE BY ROZINA ...
Persian ( Iranian) rice gets steamed with the most scrumptious, crunchy and golden crust that is called ‘ tahdig’ meaning bottom of the pot in Farsi language. Rice is polo in Farsi. So if you want to have a crispy, golden crust of rice that formed at the bottom of pot by frying parboiled rice, try and make this recipe.
From cookpad.com


PERSIAN STEAMED RICE WITH A GOLDEN CRUST - SAVEUR
Drizzle remaining butter and 2 tbsp. water over rice; cover pot with a clean dish towel, then cover pot with a lid. Reduce heat to medium-low and steam rice for 30 minutes. Uncover pot and fluff ...
From saveur.com


PERSIAN STYLE STEAMED RICE (KITCHENPC)
Persian Style Steamed Rice. Credit: Food.com. User rating: Prep Time 10 min; Cook Time 50 min; Servings 7 serving(s) Tags. Gluten Free, No Meat, No Pork, No Red Meat, Lunch, Easy To Make . Method; 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. …
From kitchenpc.com


CHELO BA TAHDIG (STEAMED PERSIAN RICE WITH TAHDIG) | THE ...
Chelo ba Tahdig | Steamed Persian Rice with Tahdig. Chelo is Iran’s culinary gift to rice lovers worldwide. This is the traditional two-step method of rice preparation—parboil the rice and drain, add enough oil to the bottom of the pot to turn out (fingers crossed) a crispy, crunchy tahdig, add the rice back to the pot and steam. The result ...
From splendidtable.org


PERSIAN RICE AND TAHDIG
Persian steamed rice is usually made using white Basmati rice that is a type of long grain rice. The grains hold their shape better during the steaming process and don’t stick together. This results in a fluffy steamed rice with long grains. I will be talking about the cooking technique for white rice for right now but will be sharing the recipes for other types of rice in …
From persianmama.com


PERSIAN STEAMED WHITE RICE - CHELO - SIDE DISH - KOSHER RECIPE
To cook the rice. 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. Add the rice and continue cooking over medium to high heat, stirring occasionally. After 3–5 minutes, use a slotted spoon to scoop some grains from the water.
From chabad.org


PERSIAN RICE RECIPE | STEAMED RICE RECIPE| - YOUTUBE
Best and Authentic recipe of Persian rice. in some areas it called "Steamed Rice ". very simple yet so much rice in taste. Try it and share your experience ...
From youtube.com


PERSIAN RICE - HOW TO MAKE PERFECT STEAMED RICE
Persian Rice - How to Make Perfect Steamed Rice. Learn how to make Persian-style Rice! Visit ... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Persian Rice recipe!
From mycrafts.com


PERSIAN STEAMED RICE
TahDig is thought to be the best part of the rice among Persians and Persian food lovers everywhere. Persian steamed rice is usually made using white Basmati rice that is a long grain rice. The grains hold their shape better during the steaming process and don’t stick together. This results in a fluffy steamed rice with long grains. I will be talking about the cooking technique …
From persianmama.com


PERSIAN RICE AND TAHDIG | RECIPE | PERSIAN CUISINE ...
Jun 4, 2019 - Learn how to make the best steamed rice, Persian style! This tutorial will teach you how to make white, as well as several mixed Persian rice varieties. You...
From pinterest.com


RECENT - COOKING MINETTE
baghali polo, braised veal shanks, osso bucco, persian crispy rice, persian food, persian food recipe, persian food recipes, persian fried onions, persian rice recipe, persian steamed rice, persian stew recipe, persian stews, saffron braised veal s..., tah deeg, persian, Persian, Persian food, Persian recipes, fava beans, beef, vegetarian cooking minette 5/20/20 baghali …
From cookingminette.com


PERSIAN STEAMED WHITE RICE _(CHELO)_ RECIPE - FOOD NEWS
Wash and rinse the rice until water is clear. Put rice in big bowl. Add water until one inch above the rice level. Add 4 table spoon salt and mix gently. Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in […]
From foodnewsnews.com


PERSIAN STYLE STEAMED RICE | STEAM RICE RECIPE, RECIPES ...
Dec 18, 2011 - 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.
From pinterest.com


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