How to cook rice Persian style
Posted: Fri Nov 08, 2013 7:15 am
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Due to popular demand, here how Pomegranates cook rise
There are many clips in YouTube showing how to cook Persian rice, here a good one
http://www.youtube.com/watch?v=xD-RtP-JiFE
Below how my wife cooks Persian rice (pls watch first the above clip, makes things more clear)
- Rice must be BASMATI, otherwise don't bother
- for each 2 adults, one cup of rice is plenty
- wash the rice with luke warm water - reason is, to wash off the starch, but also to clean "Indian" rice
- soak the rice in water (add lots of salt, say 2 table spoon), leave it for an hour - this makes the rice much better taste
- drain the water
- in a big pot, boil water (say 2 liter water for a cup of rice)
- when water comes to boil, add the rice
- leave the rice boil in the water for 6-8 minutes .. until (check it) the rice is "al dante"
- When the rice is "al dante", drain the water, (use a colander, strainer)
- take the same pot you used boiling the water (now empty) .. at bottom of the pot, add 2 table spoon of vegetable oil and 2 table spoon of water,
- add the rice, make with handle of spoon a few holes in the rice so that the steam can escape
- on top of rise, pour 50 gram of melted butter over the rice (gives a better aroma and flavor to the rice)
- cover the lid with a clean "tea towel" (or paper towel) and cover the pot (it prevents the steam to escape)
- put it on "low to medium" heat on the stove .. for 30 minutes
- if you want crust .. called "Ta-Dig" - meaning bottom of the pot .. you leave 45-50 minutes .. the longer you leave the thicker the crust will become
Bonus :
There are other options for "Tah-Dig" .. crust .. bottom of Pot
- you can put slices of potato (rho potato), each 3 milometer thick, in the bottom of pot and then add the rice
- you can put pita bread on bottom of the pot
or
my preference, but quite tricky :
- mix a cup of Greek yogurt with one egg yoke and pinch of Safran, add to the "bottom of the pot" (don't forget the vegitable oil, but no need of 2 spoon of water in this case) and pour the rice on top of it .. in this case heat must be on "LOW" , for an hour or less .. a bit tricky as things can burn easily (check, smell, all fine and nothing burning)
FYI .. white rice is called CHELLO , mixed rice (with vegetable, meat) called POLO
.
Due to popular demand, here how Pomegranates cook rise
There are many clips in YouTube showing how to cook Persian rice, here a good one
http://www.youtube.com/watch?v=xD-RtP-JiFE
Below how my wife cooks Persian rice (pls watch first the above clip, makes things more clear)
- Rice must be BASMATI, otherwise don't bother
- for each 2 adults, one cup of rice is plenty
- wash the rice with luke warm water - reason is, to wash off the starch, but also to clean "Indian" rice
- soak the rice in water (add lots of salt, say 2 table spoon), leave it for an hour - this makes the rice much better taste
- drain the water
- in a big pot, boil water (say 2 liter water for a cup of rice)
- when water comes to boil, add the rice
- leave the rice boil in the water for 6-8 minutes .. until (check it) the rice is "al dante"
- When the rice is "al dante", drain the water, (use a colander, strainer)
- take the same pot you used boiling the water (now empty) .. at bottom of the pot, add 2 table spoon of vegetable oil and 2 table spoon of water,
- add the rice, make with handle of spoon a few holes in the rice so that the steam can escape
- on top of rise, pour 50 gram of melted butter over the rice (gives a better aroma and flavor to the rice)
- cover the lid with a clean "tea towel" (or paper towel) and cover the pot (it prevents the steam to escape)
- put it on "low to medium" heat on the stove .. for 30 minutes
- if you want crust .. called "Ta-Dig" - meaning bottom of the pot .. you leave 45-50 minutes .. the longer you leave the thicker the crust will become
Bonus :
There are other options for "Tah-Dig" .. crust .. bottom of Pot
- you can put slices of potato (rho potato), each 3 milometer thick, in the bottom of pot and then add the rice
- you can put pita bread on bottom of the pot
or
my preference, but quite tricky :
- mix a cup of Greek yogurt with one egg yoke and pinch of Safran, add to the "bottom of the pot" (don't forget the vegitable oil, but no need of 2 spoon of water in this case) and pour the rice on top of it .. in this case heat must be on "LOW" , for an hour or less .. a bit tricky as things can burn easily (check, smell, all fine and nothing burning)
FYI .. white rice is called CHELLO , mixed rice (with vegetable, meat) called POLO
.