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
ORANGE PERSIAN RICE
Adapted from the Southern Heritage Company's Coming Cookbook, one of Mary Lily Flagler's dinner party recipes, served at Whitehall in Palm Beach, Florida.
Provided by KerfuffleUponWincle
Categories Fruit
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a small dutch oven, or medium sized sauce pan, over medium heat.
- Add rice, stirring constantly until rice is lightly browned.
- Add salt, raisins, red pepper flakes, grated ginger-root, chicken broth, and orange juice.
- Bring to boil; reduce heat, cover, and simmer for 20 minutes.
- Remove from heat and let stand for 5 minutes.
- Add fresh parsley (optional), grated orange zest, and toasted almonds.
Nutrition Facts : Calories 311.2, Fat 7.7, SaturatedFat 2.9, Cholesterol 10.2, Sodium 693, Carbohydrate 54.9, Fiber 2.1, Sugar 14.7, Protein 6.6
ORANGE RICE
This easy-to-make side dish is "scent-sational!"
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix rice, orange peel and nutmeg in ungreased 3-quart casserole. Stir in carrots and broth.
- Cover and bake 30 to 35 minutes or until liquid is absorbed. Sprinkle with orange juice. Add parsley; toss until well mixed. Let stand 5 minutes before serving.
Nutrition Facts : Calories 220, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 3 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 540 mg
PERSIAN RICE
Provided by Jean Touitou
Categories Side Vegetarian Yogurt Saffron Low Cholesterol Persian New Year Boil Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Place rice in a medium saucepan; add 2 teaspoons salt and cold water to cover by 2". Bring to a boil over medium heat; reduce heat to low and simmer for 5 minutes. Drain rice, reserving 3/4 cup cooking liquid.
- Place saffron and 1/2 cup reserved cooking liquid in a small bowl; let saffron soften for 5 minutes. Place yogurt in a medium bowl and stir in remaining 1 teaspoon salt and saffron water. Add rice and stir to coat.
- Melt butter in a large deep nonstick skillet over medium heat; swirl to coat bottom and sides of pan. Add rice, mounding slightly in center. Poke 6-7 holes in rice with the end of a wooden spoon. Cover with foil, then a lid. Cook, rotating skillet over burner for even cooking, for 10 minutes (do not stir). Reduce heat to low; cook, adding more reserved cooking liquid by tablespoonfuls if rice has not finished cooking when water evaporates, until a golden brown crust forms on bottom of rice, 20-25 minutes.
- Remove lid and foil; invert a plate over skillet. Using oven mitts, carefully invert rice onto plate; use a heatproof spatula to remove any crust remaining in skillet.
PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with gem-colored fruits. Some of the ingredients called for may require some effort to find, but you can make substitutions. If you cannot get dried barberries (imported from Iran), you will need dried cherries or goji berries or dried cranberries. You will also need some extra-fancy Basmati rice. One goal in making this dish is to achieve the crisp buttery layer on the bottom of the pot. The technique is not difficult, but it takes a little practice. After the rice is rinsed well, it is parboiled for about 5 minutes and drained. The half-cooked rice is layered into a well-buttered pot along with the chopped dried fruits. Over a moderate flame, it is allowed to brown gently before being splashed with a small amount of saffron-infused water. Then the lid goes on the pot and the heat is turned very low so the rice steams gently. With a little luck and experience, the crisp tah dig, or crust, is formed.
Provided by Harvey Araton
Categories one pot, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Rinse basmati rice until water runs clear. Place in a bowl, cover with water and add 1 tablespoon salt. Allow to soak for at least 4 hours or overnight.
- Using a mortar and pestle, grind together saffron and sugar. Combine with a scant 1/3 cup boiling water, and set aside to steep. Bring a stockpot of lightly salted water to a rolling boil. Drain rice and add to pot; cook exactly 6 minutes, then drain into fine-meshed colander.
- Place a round Dutch oven or other wide pan with a lid over medium heat. Add 1 tablespoon butter and vegetable oil. When butter has melted, add potato slices in a single layer. Season to taste with salt and pepper. Spread potatoes evenly with a layer of rice about 1 inch thick. Sprinkle 1 cup barberries in stages over rice. Continue to add rice in smaller and smaller layers, sprinkling barberries between each layer, to make a pyramid of rice with no berries on top.
- Using the handle of a round wooden spoon, poke 3 holes into top of rice until spoon touches potato layer. Combine melted butter with saffron mixture, and pour all over rice. Cover underside of pot lid with a large dry cotton kitchen towel. Place on pan, making sure no ends dangle near source of heat.
- Cook rice mixture over medium-high heat for 5 minutes, then reduce heat to low. Cook 40 to 45 minutes. To serve, spoon rice onto a heated serving platter. Top with rows of almonds, pistachios, candied orange zest and remaining 1/2 cup barberries. Arrange potatoes from bottom of pan in another dish, and serve alongside rice.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 111 grams, Fat 11 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 15 grams, TransFat 0 grams
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