PERSIAN RICE SALAD
Categories Salad Nut Side Vegetarian Lemon Date Cashew Healthy Vegan Cinnamon Cilantro Brown Rice Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Bring broth to boil in large saucepan over medium-high heat. Mix in rice. Return to boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes. Spread out rice in large baking pan and cool.
- Transfer rice to large bowl. Add cashews, dates, and green onions; toss to blend. Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl. Add to rice and toss to coat. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
PERSIAN CUCUMBER AND PURPLE RICE SALAD
Provided by Andrea Albin
Categories Rice Side Vegetarian Dinner Lemon Cucumber Healthy Vegan Party Potluck Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife.
- Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.
DAVID TANIS'S PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.
Provided by David Tanis
Categories dinner, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
- Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
- Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
- Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
- Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
- To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams
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
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
SALAD-E SHIRAZI (PERSIAN CUCUMBER, TOMATO AND ONION SALAD)
Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.
Provided by Samin Nosrat
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 6 to 8 servings (about 5 cups)
Number Of Ingredients 8
Steps:
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
- In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.
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
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- Bring broth to boil in large saucepan over medium-high heat. Mix in rice. Return to boil. Reduce heat to low, cover, and cook without stirring until rice is tender, about 40 minutes. Spread out rice in large baking pan and cool.
- Transfer rice to large bowl. Add cashews, dates, and green onions; toss to blend. Whisk olive oil, lemon juice, chopped cilantro, and ground cinnamon in small bowl. Add to rice and toss to coat. Season salad to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
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