PERSIAN-STYLE BASMATI RICE PILAF RECIPE – FOOD.COM
Total time: 45 minutes
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 4 serving(s)
|4 tablespoons butter|
|1 small onion, chopped|
|2 tablespoons fresh minced garlic (optional)|
|1/2 cup slivered almonds|
|1 1/2 cups uncooked basmati rice|
|1/2-3/4 cup raisins|
|2 teaspoons turmeric (can use more to taste)|
|1/4 teaspoon cinnamon|
|1 teaspoon salt (or to taste)|
|3 cups low sodium chicken broth|
|salt and pepper|
- 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.
Calories 530.4, FatContent 21.5, SaturatedFatContent 8.6, CholesterolContent 30.5, SodiumContent 744.9, CarbohydrateContent 75.5, FiberContent 5.4, SugarContent 12.9, ProteinContent 12.9
PERSIAN RICE RECIPE | ALLRECIPES
Provided by: Chef John
Categories: Rice Pilaf
Total time: 1 hours 10 minutes
Prep time: 15 minutes
Cook time: 55 minutes
|3 quarts water|
|3 tablespoons kosher salt|
|2 cups basmati rice, rinsed|
|2 tablespoons olive oil|
|1 russet potato, cut into 1/4-inch slices|
|1 pinch ground cumin|
|salt to taste|
|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|
- Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.
- Heat olive oil in a pot over medium-high heat. Cover the bottom of the 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 the pot with a layer of clean paper towels, then place the lid over the 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 the edges of the bowl with potatoes. Garnish with parsley.
Calories 254.8 calories, CarbohydrateContent 41.6 g, CholesterolContent 11.4 mg, FatContent 8.3 g, FiberContent 0.9 g, ProteinContent 4.2 g, SaturatedFatContent 3.4 g, SodiumContent 2223.1 mg, SugarContent 0.3 g
PERSIAN STEAMED WHITE RICE (CHELO) RECIPE | EPICURIOUS
The difference comes next: Persian rice has one cooking step that pasta doesn’t have. Persian rice gets steamed. Think of it this way: since this rice is fancy, it requires a “spa treatment.” What is the result when you pamper yourself in a sauna? A new you! What is the result when you treat your rice to a “spa treatment”? Each and every grain of rice becomes its own entity and a pearl from heaven! What is the best after-effect of a “spa treatment” for a woman? It makes a better wife, a better mother—and a better cook! What is the best after-effect of a “spa treatment” for Persian rice? The most scrumptious, crunchy, golden crust: _TADIG_!
To make this rice you will need a colander—and the smaller the openings, the better. You don’t want your precious rice to slip out! Also, many Persian cooks wash and soak the rice as if it were dirty laundry…I am sorry, I keep my laundry in the basement and I don’t have time for all that soaking, so trust me when I tell you that you don’t need to do it!
The quantities in the recipe below might seem large, but considering that Persians breathe rice, it goes really fast. **If you want to make a smaller quantity, try only 3 cups rice, 8 cups water, 1/4 cup oil, and 1 tablespoon salt.** Also, any basmati rice will do. Basmati rice is also available in whole-grain brown; although it is a little stickier, it is absolutely delicious and healthful!
Provided by: Reyna Simnegar
Yield: 8 servings
|5 cups basmati rice, checked and rinsed|
|12 cups water|
|1/2 cup canola oil|
|3 tablespoons salt|
|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)|
- 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.
- 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.
- 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.
- 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!