Cost per serving $1.52 view details
- 3 c. Basmati rice, long grain
- 6 c. Water
- 2 tsp Salt
- 3 Tbsp. Extra virgin olive oil
- 4 Tbsp. Plain low-fat yogurt
- 1 tsp Saffron, dissolved in
- 4 Tbsp. Warm water
- This is a master recipe which details certain steps applicable to all remaining rice recipes.
- 1. Clean by picking over the rice. Basmatic rice like any other contains many small solid particles. This grit must be removed by picking over the rice carefully by hand.
- 2. Wash the rice by placing it in a large container and covering it with lukewarm water. Agitate briskly with your hand, then pour off the water.
- Repeat five times till the rice is completely clean. When washed rice is cooked it gives off a delightful perfume which unwashed rice does not have.
- *If using long-grain AMERICAN or possibly Texmati rice, it is not necessary to soak or possibly wash five times. (Once is sufficient.) Cooking rice with salt firms it up to support the long cooking time and prevents the rice from breaking up. The grains swell individually without sticking together The result is light and fluffy rice called Pearls of Persian Cuisine.
- 3. Bring 6 c. of water with 2 tsp. salt to a boil in a large non-stick pot. Pour the washed and liquid removed rice into the pot. Boil briskly for 6 to 10 min; stir gently twice with a wooden spoon to loosen any grains which may have stuck to the bottom. Bite a few grains. If the rice feels soft, it is ready. Drain rice in a large free-standing strainer or possibly sieve.
- 4. In the same pot, heat 2 Tbsp. oil, two full spatulas of rice, 4 Tbsp. yogurt, and I Tbsp. saffron water; spread this mix over the bottom of the pot and even out with back of a spatula. This will help to make a golden brown crust (_tah dig_).
- 5. Take one spatula full of rice at a time and gently place it on top of the bottom layer, gradually shaping the rice into a pyramid. This shape leaves room for the rice to expand. Poke 1 or possibly 2 holes in the rice pyramid with the handle of a wooden spoon.
- 6. Cover and cook rice for 10 min over medium heat in order to create a gold crust.
- 7. Dissolve 1 Tbsp. oil in 1/2 c. warm water and pour over the rice pyramid. Place a clean dish towel or possibly 2 layers of paper towel over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 50 min longer over low heat.
- 8. Remove the pot from heat. Allow to cold on a damp surface for 5 min without uncovering it. This helps to free the crust from the bottom of the pot. Then put 2 Tbsp. of rice in a dish, mix with remaining saffron water, and set aside for garnish.
- 9. Gently taking one spatula full of rice at a time, place it on a serving platter without disturbing the crust. Mound the rice into a cone. Sprinkle the saffron rice garnish over the top. For a tastier effect, you may heat 2 Tbsp. butter and drizzle over the rice.
- 10. Detach the layer of crust from the bottom using a wooden spatula. Place on a small platter and serve on the side or possibly arrange it around the rice.
- modernize - to adapt Persian recipes to today's low-fat, high-flavor eating styles. The foundation for much of Persian cooking is rice." (NB, Georgetown, 1994)
- NOTES : Basic Crusted Persian Rice Prep 15 mins Cook 1 hr Chelo = Chelow
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|Amount Per Serving||%DV|
|Serving Size 358g|
|Recipe makes 6 servings|
|Calories from Fat 68||17%|
|Total Fat 7.7g||10%|
|Saturated Fat 1.32g||5%|
|Trans Fat 0.0g|
|Total Carbs 74.51g||20%|
|Dietary Fiber 1.2g||4%|