SAFFRON STEAMED PLAIN BASMATI RICE
Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Batmanglij and Persian cuisine, click here.
Provided by Najmieh Batmanglij
Categories Herb Rice Side Quick & Easy Saffron Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Servings: 6
Number Of Ingredients 6
Steps:
- 1. Pick over the rice carefully to remove its many small solid particles of grit.
- 2. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate gently with your hand, then pour off the water. Repeat five times until the rice is completely clean.
- 3. In a large nonstick pot, bring 8 cups of water and 2 tablespoons salt to a boil. Add the rice to the pot and boil briskly for 6 to 10 minutes, gently stirring twice with a wooden spoon to loosen any grains that stick to the bottom. Once the rice rises to the top of the pot, it is done.
- 4. Drain the rice in a large, fine-mesh strainer and rinse with 3 cups lukewarm water.
- 5. In a bowl, whisk together 1/2 cup oil, 2 spatulas full of the rice, the yogurt, 1/2 cup lukewarm water, and 1 tablespoon of saffron water. Spread this mixture over the bottom of the rice pot. This will form the golden crust, or tah dig.
- 6. One spatulaful at a time, gently mound the remaining rice onto the tah dig layer. Shape it into a pyramid to leave room for the rice's expansion.
- 7. Cover the pot and cook the rice for 10 minutes over medium heat.
- 8. Mix 1 cup cold water with 4 tablespoons oil and pour over rice. Sprinkle on the remaining saffron water. Place a clean dishtowel or 2 layers of paper towel over the pot to absorb condensation, and cover with the lid to prevent steam from escaping. Reduce the heat to low and cook 50 minutes longer.
- 9. Remove the pot from the heat and cool it, still covered, on a damp surface for 5 minutes to loosen the crust.
- 10. There are two ways to serve the rice. The first is to hold the serving platter tightly over the uncovered pot and invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges. The second serving style is to spoon the rice into a pyramid on the serving platter, taking care not to disturb the bottom crust as you do so. After the pyramid is shaped, detach the crust with a wooden spatula and arrange it in pieces around the pyramid or serve it on a small side platter.
- NOTE: You can use any kind of pot to make this rice, but nonstick pots make unmolding the rice much easier.
- NOTE: If using American long-grain rice, wash the rice once only.
- NOTE: To reheat leftover rice, place it in a saucepan with 1/2 cup water and place over low heat for 15 to 20 minutes.
- Rice Cooker Method
- Preparation time: 10 minutes Cooking time: 1 1/4 hours
- 3 cups long-grain white basmati rice 4 cups cold water 1 tablespoon salt 4 tablespoons vegetable oil, butter, or ghee 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
- 1. Pick over and wash the rice as per the master recipe above.
- 2. In the rice cooker, combine the rice, water, salt, and oil. Gently stir with a wooden spoon until the salt has dissolved. Start the rice cooker.
- 3. After 1 1/4 hours, pour saffron water over the rice. Unplug the rice cooker.
- 4. Keep the cooker covered and allow it to cool for 10 minutes.
- 5. Remove the lid, hold the serving platter tightly over the pot and invert the two together, unmolding the entire mound onto the platter. The rice will emerge as a golden-crusted cake, to be garnished with edible flowers and herbs, then served in wedges. NUSH-E JAN!
- NOTE: If using American long-grain rice, wash the rice once only and use only 3 cups of water in Step 2.
- Variation:Saffron Steamed Brown Basmati RiceFor 3 cups of brown basmati rice, use 6 3/4 cups water in Step 2. The amounts of salt, oil, and saffron water remain the same.
- Najmieh Batmanglij shares her tips with Epicurious:
- •Batmanglij highly recommends using a rice cooker for this recipe - it's easier, and the nonstick, evenly heating surface ensures a good crust. She favors the National Deluxe brand - if you're using a different brand, check the instructions, as you may need to change the measurements and cooking times. •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij prefers Persian full-fat drained yogurt, which is thicker than the American variety. American nonfat yogurt can be substituted for a less rich flavor. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads."
STEAMED BASMATI RICE (ABSORPTION METHOD)
Number Of Ingredients 3
Steps:
- 1. In a medium bowl, soak the rice in the water, about 30 minutes.2. Put the rice and the water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice at all. Remove the pan from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, fluff lightly with a fork, and serve with a sprig of cilantro, if you like.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "steamed basmati rice absorption method recipes"
HOW TO COOK BASMATI RICE | RECIPETIN EATS
Mar 03, 2020 Place rice and water in a medium size saucepan over medium high heat, no lid. Bring to a simmer - the edges should be bubbling, the middle …
From recipetineats.com
5/5 (88)Calories 225 per servingCategory Side Dish
From recipetineats.com
5/5 (88)Calories 225 per servingCategory Side Dish
- Bring to a simmer - the edges should be bubbling, the middle should be rippling, the surface will be foaming.
HOW TO COOK PERFECT 1121 STEAMED BASMATI RICE
Nov 01, 2022 If the rice is still too firm, add a few more tablespoons of water and continue cooking for a few minutes more. Remove the pan from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and serve. …
From iqbalricemills.com
From iqbalricemills.com
HOW TO COOK RICE: THE ABSORPTION METHOD | NEW IDEA …
1. Pour the measured rice in a sieve and rinse under cold water until water runs clear. Drain well. 2. Transfer the rice to a medium, heavy-based saucepan that has a tight-fitting lid. The heavy-base prevents the rice sticking and burning …
From newideafood.com.au
From newideafood.com.au
HOW TO COOK PERFECT BASMATI RICE WITH ABSORPTION METHOD
Mar 31, 2019 There is yet another method to cook rice with the absorption method . After …
From ribbonstopastas.com
Reviews 15Total Time 57 minsCategory Dinner, Lunch, Rice
From ribbonstopastas.com
Reviews 15Total Time 57 minsCategory Dinner, Lunch, Rice
RECIPES STEAMED BASMATI RICE | SOSCUISINE
Mar 04, 2011 Method. Rinse the rice and drain it. Pour the specified amount of water into a …
From soscuisine.com
5/5 (96)Category Side DishesServings 2Calories 180 per serving
From soscuisine.com
5/5 (96)Category Side DishesServings 2Calories 180 per serving
HOW TO COOK BASMATI RICE RECIPE - YUMMY TUMMY
Aug 09, 2022 Cover with 1.5 cup of water, add some salt and mix well. Bring this to a boil, …
From yummytummyaarthi.com
From yummytummyaarthi.com
STEAMED BASMATI RICE - EASY COMFORT FOOD RECIPES. HEALTHY …
Oct 22, 2020 Wash the rice 2-3 times then drain. In a saucepan, boil the water. Add the rice …
From allcooking.net
From allcooking.net
HOW TO COOK BASMATI RICE USING THE ABSORPTION METHOD - YOUTUBE
We've partnered with Tilda to show you how to make basmati rice perfectly. For loads more lip …
From youtube.com
From youtube.com
STEAMED BASMATI RICE | THE.ISMAILI
Jul 10, 2017 Directions. 1. Wash the rice and soak it for 10 minutes. 2. Put boiling water and …
From the.ismaili
From the.ismaili
STEAMED BASMATI RICE | AGA LIVING
1. Place 225g (8 oz) washed Basmati rice into an AGA 2 litre stainless steel saucepan with …
From agaliving.com
From agaliving.com
STEAMED BASMATI RICE | DINO'S RECIPES
Step 1 Boil a large pot of water. Add the salt as the water starts to form bubbles, the salt will …
From cook.dinobernardi.com
From cook.dinobernardi.com
HOW TO COOK BASMATI RICE AND BE PERFECT EVERYTIME …
Jan 26, 2014 How to Cook Basmati Rice – Method: In a warm saucepan add a dash of oil …
From theocooks.com
From theocooks.com
STEAMED BASMATI RICE (ABSORPTION METHOD) RECIPE | EAT YOUR BOOKS
Save this Steamed basmati rice (absorption method) recipe and more from 1,000 Indian …
From eatyourbooks.com
From eatyourbooks.com
STEAMED BASMATI RICE | EMERILS.COM
Next, soak the rice in the 2 cups of water. Allow the rice to soak for 1/2 hour and then drain, …
From emerils.com
From emerils.com
HOW TO COOK PERFECT RICE EVERY TIME (VIDEO) - JAMIE OLIVER
Mar 17, 2020 SERVES 4. Place a large pan of salted water over a high heat and bring to the …
From jamieoliver.com
From jamieoliver.com
PERFECT RICE RECIPE | JAMIE OLIVER RICE & NOODLE RECIPES
Drain the rice in a colander. Pour 2.5cm of water into the pan, put it back on the heat and bring …
From jamieoliver.com
From jamieoliver.com
You'll also love