Post by Paul on Feb 1, 2004 11:40:45 GMT -5
Plain rice in Iran is called Chelo. The rice is soaked in salted water before cooking. Don't skimp on this process - the longer it is soaked, the better the flavour of the finished rice.
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You will be in for a treat if you try this recipe, the rice is so light and slighly buttery.
Serves 4
350g/12oz/2cups long grain rice (I use Basmati)
20ml/4 tsp salt
45ml/3 tbsp melted butter
2-3 saffron strands, soaked in 15ml/1 tbsp bioling water (optional)
1. Soak the rice in lukewarm water, salted with 15ml/1 tbsp salt for a minimum of 2 hours
2. When the rice has soaked, and you are ready to cook, fill a non-stick pan with fresh water, add a little salt and bring to the boil.
3. Drain the rice and stir into the boiling water. Boil for 5 minutes, then reduce the heat and simmer for 10 minutes until half cooked. Drain and rinse in luke-warm water. Wash and dry the pan.
4. Heat 30ml/2 tbsp of the melted butter in the saucepan. Make sure not to vercook it or it will burn. Add about 15ml/1tbsp water and stir in the rice. Cook the rice over a very low heat for 10 minutes then pour over the remaining butter.
5. Cover the pan with a clean dish towel and secure with a tight fitting lid, lifting the corners of the cloth back over the lid.
6. Steam the rice for 30-40 minutes. The cloth will absorb any excees steam and will turn the bottom of the rice into a crisp, golden crust called tahdiq. This is regarded by many as the best part of the rice.
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This recipe is from a book by Soheila Kimberley.
-------------------------------------
You will be in for a treat if you try this recipe, the rice is so light and slighly buttery.
Serves 4
350g/12oz/2cups long grain rice (I use Basmati)
20ml/4 tsp salt
45ml/3 tbsp melted butter
2-3 saffron strands, soaked in 15ml/1 tbsp bioling water (optional)
1. Soak the rice in lukewarm water, salted with 15ml/1 tbsp salt for a minimum of 2 hours
2. When the rice has soaked, and you are ready to cook, fill a non-stick pan with fresh water, add a little salt and bring to the boil.
3. Drain the rice and stir into the boiling water. Boil for 5 minutes, then reduce the heat and simmer for 10 minutes until half cooked. Drain and rinse in luke-warm water. Wash and dry the pan.
4. Heat 30ml/2 tbsp of the melted butter in the saucepan. Make sure not to vercook it or it will burn. Add about 15ml/1tbsp water and stir in the rice. Cook the rice over a very low heat for 10 minutes then pour over the remaining butter.
5. Cover the pan with a clean dish towel and secure with a tight fitting lid, lifting the corners of the cloth back over the lid.
6. Steam the rice for 30-40 minutes. The cloth will absorb any excees steam and will turn the bottom of the rice into a crisp, golden crust called tahdiq. This is regarded by many as the best part of the rice.
--------------------------------------------------------
This recipe is from a book by Soheila Kimberley.
