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My lovely aunt has given me the most wonderful gift – the gift of Persian style rice. I don’t think I’ll ever make it any other way.

chelo2.jpg

As you can see, the rice is really not the highlight of the rice. Does that make sense? It’s early. Directly from my South-African by location, Persian by marriage, Southern Californian by birth auntie. Didn’t I say I have a multicultural family?

Chelo

basmati or long-grain rice – about 3 cups
2 or 3 potatoes peeled and sliced about ¼ inch thick
Butter / oil
salt

Wash rice two or three times (fill the bowl of rice with water, gently move the rice around with your hand to release the starch and drain) and soak in water for 3-4 hours, then drain the water.  Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens.  Pour rice into a large strainer and wash it with slightly warm water.

Melt a few spoonfuls of butter and cooking oil into the pan.  Place the potato slices in the bottom of the pan and then add the rice taking care not to pack it too tightly.  The rice should be in a bit of a cone shape in the pot.  Add a couple knobs of butter to the top of the rice and then about a ¼ cup water.  Cover the pan and cook over low heat for about an hour.  A delicious crispy layer of rice and potato (called ta-dig) will form at the bottom of the pan.

 Now, instead of fighting over the ta-dig with my cousins, it’s all mine!  Bwah-ha-ha!

Thanks, MP.

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