Persian Style Steamed Rice Recipes

Steps:

• To cook the rice
• 1. Fill a large nonstick saucepan (at least 6 quarts) with 12 cups water; add oil and salt. Cover and bring to a brisk boil over high heat.
• 2. Add the rice and continue cooking over medium to high heat, stirring occasionally.
• 3. 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" (see above). Turn off the heat and pour rice into the colander to drain; set aside.
• To steam and make tadig
• 1. Place the empty 6-quart saucepan back onto the stovetop over medium heat. Add 1/4-inch canola oil and 2 tablespoons water. Add turmeric and/or saffron powder. Stir together.
• 2. Add the drained rice and shape it into a pyramid. Cover the pot and cook for 5-7 minutes until rice begins to steam.
• 3. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
• 4. Reduce heat to low and simmer, covered, for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
• 5. With a wide spatula, scoop the rice from the pot, making sure not to disturb the crust (tadig) that formed on the bottom of the pot. Serve the rice on a flat serving platter, mounding it into the shape of a pyramid. Turn the tadig out onto a flat serving platter by inverting the pot, as you would invert a cake pan, or cut it into pieces and serve around the rice.
• Optional garnish: Saffron Rice
• 1. To make saffron water, mix together 1 teaspoon crushed saffron threads and 1/4 cup hot water. Steep for a few minutes, until the water becomes yellow.
• 2. Mix saffron water with steamed white rice. Use this intensely yellow rice to make designs on the Chelo.
• To reheat this rice:
• Pour 1/2 cup water mixed with 1/4 cup canola oil onto the pyramid in a large pot. You can also freeze this rice, as long as you do not stir it until it is completely defrosted. You can even cook it, freeze it, and later steam it as it defrosts. I know I will have to spend time in "rice hell" for admitting to freezing Persian rice, but it is worth it to make my life easier!

Steps:

• Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
• Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
• Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
• Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
• Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

Steps:

• Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat this process until the water remains clear. This will take 4 to 6 rinsings.
• Place the rice, salt and the 6 cups water in a deep, nonstick saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer the rice gently, uncovered, for about 18 minutes. When the rice has absorbed all the water, reduce the heat to the lowest possible setting and sprinkle the butter pieces over the top.
• Wrap a clean kitchen towel around the pot lid, piling any excess cloth on top of the lid. (You want to keep the cloth away from the heat) Place the cloth-covered lid over the rice and steam for 20 minutes. Remove the pot from the heat and let stand, covered, 5 minutes.
• Gently fluff the rice with a fork and serve immediately.

Steps:

• If you are using Iranian rice, start at least 6 hours ahead.
• Spread it on a clean surface and pick out and discard any dark or discolored grains.
• Then wash it in a fine sieve or colander set under warm running water until the draining water runs clear.
• Finally place the rice in a large bowl or pot, add 1/4 cup of salt and enough cold water to cover it by about 1 inch and soak overnight, or for at least 6 hours.
• If you are using other long-grain rice, wash it in the same way, but soak it in the salt water for about 2 hours.
• In a heavy 3 to 4 quart saucepan equipped with a tightly fitting lid, bring 6 cups of fresh water to a boil over high heat.
• Drain the rice thoroughly and pour it into the boiling water.
• in a slow, thin stream so the water does not stop boiling.
• Stir once or twice, then boil briskly, uncovered for 5 minutes.
• Drain in a sieve.
• Pour 1 cup fresh water and the melted butter in the saucepan and pour in the parboiled rice, mounding it slightly in the middle of the pan.
• Cover the pan tightly with a strip of aluminum foil and set the lid in place.
• Simmer the rice over moderate heat to 15 to 20 minutes, or until the grains are tender and have absorbed all the liquid in the pan.
• Serve at once.
• Traditionally, when served with skewered broiled meat or chicken, the rice is served mounded into individual portions with a well in the center of each.
• A pat of butter is placed on top, a raw egg yolk is dropped in, and the top is sprinkled with salt, a grindings of pepper and if desired a little dried sumak.

Steps:

• Put the dried red kidney beans in a heatproof bowl, cover with boiling water and leave to soak for 1 hr.
• Heat a flameproof casserole over a medium-low heat for a few minutes before adding 2 tbsp oil. Season the lamb and sear on all sides until golden brown, then remove to a plate. Fry the onions over a low heat for 8-10 mins until soft and translucent.
• Drain and rinse the soaked kidney beans, then add them to the onions along with the turmeric and dried limes. Stir to coat in the spiced oil, then return the lamb to the casserole. Pour over 1 litre water, or enough to cover the lamb, and bring to the boil. Cover with a lid, then turn down to a simmer. Leave the lamb to gently braise for 1 hr.
• Put the coriander and parsley in a food processor and blitz to chop finely (you can also do this by hand, but the finer the herbs, the better the stew's flavour and consistency).
• In a separate frying pan over a medium heat, fry the leeks in the remaining 1 tbsp oil for 6-8 mins until softened. Stir in the fenugreek leaves, blitzed herbs and chives - it is sometimes easier to add these in batches. Fry for 5 mins until the herbs are dark green (this removes moisture and deepens the flavour).
• Once the lamb has braised for 1 hr, add the leek and herb mixture along with 250-500ml hot water to loosen, stirring well. Braise for a further 2 hrs, or until the lamb is completely tender and falling off the bone. Add a dash of hot water to loosen if the sauce has thickened too much - I prefer it to be almost broth-like, but that is personal preference. Season to taste (a good pinch or two of sea salt is essential) and, depending on the acidity from the dried limes, add a squeeze of lime juice for a fresh finish.