Persian rice by Chef Hillel Tavkouli. Photography: Anatoli Michaelou, styling: Ina Gutman
Persian rice by Chef Hillel Tavkouli. Photography: Anatoli Michaelou, styling: Ina Gutman
Recipe

Festive Persian Rice

Persian rice comes in a large variety of versions, each offering additions and variations

But the basic principle remains the same and has to include tahdig – the brown and crispy layer at the bottom

Ingredients for Festive Persian Rice

  • 3 cups Jasmine rice rinsed well
  • 1 tablespoon Salt
  • 1/2 cup (60 ml) olive oil
  • A pinch of saffron
  • 1 teaspoon turmeric
  • 4 carrots grated
  • 2 large onion chopped
  • 1 cup black beans cooked
  • 2 large potatoes peeled and cut widthwise into slices 0.6 inches/ 1½cm thick

Instructions

  • 1. In a large pot, boil the water and salt, add the rice and cook for about 7 minutes until the rice is half firm and half soft (al dente). Drain and transfer to a bowl.

  • 2. Heat the olive oil in a saucepan. Add the saffron and turmeric and sauté the carrots and onions until they soften.

  • 3. Transfer to a bowl. Add the beans and half-cooked rice and stir.

  • 4. Transfer the leftover oil from the saucepan to a Teflon pot and arrange the potato slices on the bottom. Fry the potatoes until they brown.

  • 5. Pour a thin layer of the rice mixture over the potatoes and seal tightly (the initial sealing is the one responsible for the tahdig – the crispy crust on the bottom of the rice pot).

  • 6. Add the remaining rice mixture to the pot and form 4 to 5 mounds out of the rice (reminiscent of smokestacks). Add ½ cup boiling water, cover with a towel and the pot cover and cook on a low flame for 40 to 60 minutes until the rice is ready.

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This recipe is courtesy of Hashulchan.

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