Persian rice

Happy St. Patricks Day! I’ve never been a hug rice lover…. As a child, when my mom made rice, it usually meant we had no other food left in the house. I never really liked the way she made it and so when I moved away from home I didn’t make rice for years. By my late 20’s I realized that brown rice was quite good for you so I started to make in on occasion. I still wasn’t crazy about it. In the past 2 years I have become obsessed with rice buddha bowls and have discovered black (forbidden) and jasmine rice. I can now say I have turned my distaste for rice into a love of rice.

My boyfriend is Persian (Iranian) and his family dinners always consist of some kind of persian rice, they are so tasty and flavourful! I knew I had to get the secret recipe form his mom. I have been practicing making this rice of the last month and I think I finally have the hang of it. My boyfriend thinks its pretty darn good, and he is my best critic. 😉 The secret to persian rice being so fluffy and delicious is the steam spa treatment you give it at the end! Try it, you wont be disappointed. I am also a huge fan of the crispy potato you cook under the rice called “tadig.”

xx Malika

Saffron threads

Persian Rice
Author: 
Cuisine: Vegan, gluten Free
 
Ingredients
  • 2 cups long grain white rice, rinsed (persons if you can find it)
  • 3 Tbs olive oil
  • 1 tbs sea salt
  • 1 pinch of saffron
  • 1 russet potato, peeled and thinly sliced
Instructions
  1. To cook the rice:
  2. Fill a large nonstick pot with water; add 1 tbsp of the oil and all of the salt. Cover and bring to a brisk boil over high heat.
  3. Add the rice and continue cooking over medium to high heat, stirring occasionally.
  4. 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". Turn off the heat and pour rice into the colander to drain; set aside.
  5. To steam and make tadig:
  6. Place the empty pot back onto the stovetop over medium heat. Add the rest of the olive oil and place the potato slices across the bottom of the pot covering the entire bottom.
  7. Add the drained rice and and cover the pot and cook for 5 minutes until rice begins to steam. Uncover and place 2 paper towels or a tea towel over the rice. The ends will extend outside the pot. Replace the lid tightly.
  8. Reduce heat to low and simmer, covered, for 30-35 minutes. Turn off the heat and tilt the lid until ready to serve.
  9. Take 3 tbs of boiling water and add it to the saffron threads in a small bowl, add 1 cup of cooked rice and mix together. Place the regular rice on the bottom of the serving plate and the saffron rice on top.
  10. When you get to the bottom of the pan place the potato "tadig" around the rice plate.
  11. Serve and enjoy.

Persian rice with tadig

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