Iraquian Rice With Potato Crust Zwt3 Recipes

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PERSIAN RICE



Persian Rice image

I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h10m

Yield 8

Number Of Ingredients 11

3 quarts water
3 tablespoons kosher salt
2 cups basmati rice, rinsed
1 pinch ground cumin
salt to taste
2 tablespoons olive oil
1 russet potato, cut into 1/4-inch slices
3 tablespoons butter, cut into thin slices, or to taste
1 pinch saffron threads
1 ½ tablespoons hot water
1 tablespoon chopped parsley, or to taste

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.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g

POLO BA TAHDIG (PERSIAN RICE WITH BREAD CRUST)



Polo Ba Tahdig (Persian Rice With Bread Crust) image

No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means "bottom of the pot." Tahdig is a highlight of Persian cuisine, and it can be made of rice, potatoes, lettuce or bread, as it is here. If you can't get your hands on lavash bread, use a thin flour tortilla to line the bottom of the pot. Tahdig is easiest to prepare in a nonstick pot, but you could also prepare it in a cast-iron Dutch oven by reducing the heat to low and extending the cooking time to 50 minutes.

Provided by Samin Nosrat

Categories     grains and rice, side dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 6

3 cups basmati rice
Fine sea salt
1/2 teaspoon crumbled saffron threads
1 large piece lavash bread or 8-inch flour tortilla
3 tablespoons neutral oil, such as canola or grapeseed
2 tablespoons unsalted butter

Steps:

  • Place the rice in a large bowl and cover with water. Swirl the rice around to release some starch, then drain the bowl and fill again. Repeat several times, until water runs clear, then cover with ample water again and add 1 tablespoon salt. Let soak for 30 minutes.
  • In the meantime, fill a large soup or stockpot with 6 quarts water. Cover and bring to a boil. Add 7 tablespoons salt (the water should be very salty) and stir to dissolve.
  • Use a small mortar and pestle to grind the saffron into a fine powder with a pinch of salt. Set aside.
  • Use a large fine-mesh sieve or colander to drain the rice well. Add rice to the pot and stir gently, then return sieve to the sink. Cook rice, checking the grains frequently for doneness. When the rice breaks easily between your fingers when pressed but is not so soft that it falls apart, it's done. Most Persian or Indian basmati rice will take about 7 to 8 minutes to reach this point, but different brands will cook differently, so keep a closer eye on the rice than on the clock.
  • Working quickly, drain rice into the sieve and rinse with cold water until cool to remove excess starch and keep rice from overcooking. Taste the rice and adjust seasoning with salt as needed. Let the rice continue to drain.
  • Use the lid of an 8-inch or 9-inch nonstick pot or cast-iron Dutch oven as a guide to trim the lavash bread into a slightly larger circle. It's fine to use more than one piece of bread and patch things as needed. Alternatively, use a tortilla, which needs no trimming.
  • Place the pot over medium heat and add the oil. Carefully lay bread atop the oil and cook until it starts sizzling and turns a light golden color, about 30 seconds. Use tongs to flip bread and let it sizzle for another 30 seconds before adding the rice. Use a spatula to gently spread the rice evenly across the pot. Use the handle of the spatula to poke 6 to 8 holes in the rice down to the bread - this will encourage steam to escape from the bottom of the pot and yield a crisp crust.
  • In a small saucepan set over low, heat the butter and the prepared saffron until butter melts. Drizzle over the rice. Wrap the lid of the rice pot with a clean dish towel, using the corners of the towel to tie a knot atop the handle. Cover the pot with the lid - the cloth should not touch the rice, but rather absorb steam as the rice cooks to keep it from getting soggy.
  • Reduce the flame to medium-low (or low, if using cast-iron) and cook for about 48 minutes, rotating the pot a quarter turn every 12 minutes or so to ensure an evenly golden tahdig (add 12 more minutes for cast-iron). The rice will be done when the grains are elongated and dry and the edges of the crust turn a light golden brown.
  • To serve, place a large platter or plate over the pot, gather your courage, praise your ancestors and flip the rice. It should drop onto the plate in one piece. Serve immediately. If not serving immediately, remove the tahdig to a separate platter to keep it from getting soggy as the rice continues to release steam.

PERSIAN RICE WITH GOLDEN CRUST



Persian Rice with Golden Crust image

Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.

Categories     Rice     Side     Vegetarian     Dinner     Winter     Family Reunion     Potluck     Gourmet

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 4

2 quarts water
2 tablespoons salt
1 1/2 cups long-grain rice (not converted; preferably basmati or jasmine)
3 tablespoons unsalted butter

Steps:

  • In a large saucepan bring water with salt to a boil. Add rice and boil 10 minutes. In a colander drain rice and rinse under warm water.
  • In a 2- to 3-quart nonstick saucepan melt butter. Spoon rice over butter and cover pan with a kitchen towel and a heavy lid. Fold edges of towel up over lid and cook rice over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
  • Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig. Remove tah-dig and serve over rice.

PERSIAN RICE WITH POTATO TAHDIG



Persian Rice with Potato Tahdig image

Potatoes are cooked at the bottom of the rice in this traditional Persian rice dish.

Provided by Lady at the Stove

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 4

2 cups basmati rice
1 teaspoon salt
2 tablespoons cooking oil
1 potato, sliced into 1/4-inch rounds

Steps:

  • Rinse and drain rice 2 times.
  • Bring a large pot of water to a boil. Add rice and salt; cook for 6 minutes. Drain in a colander. Rinse rice and drain again.
  • Put oil in the bottom of the pot and place potato slices in a single layer over top. Pour cooked rice on top of potato slices, cover, and cook over low heat until rice and potatoes are tender, 20 to 30 minutes.
  • Invert carefully onto a serving plate so sliced potatoes are on top of rice.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 55.2 g, Fat 5.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 389.7 mg, Sugar 0.4 g

IRANIAN RICE WITH POTATO CRUST AND SAFFRON



Iranian Rice With Potato Crust and Saffron image

Make and share this Iranian Rice With Potato Crust and Saffron recipe from Food.com.

Provided by Dancer

Categories     Long Grain Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup rice
4 cups water
1/4 teaspoon saffron
1/2 teaspoon warm water
2 small potatoes
1/4 cup melted butter

Steps:

  • Clean, wash, and soak rice for 30 minutes.
  • Cook in a pan with 4 cups water.
  • Boil on high heat for 5 minutes.
  • Reduce heat, stir rice, and leave on low heat again for 5 minutes, then drain in a sieve.
  • Mix saffron and warm water; set aside.
  • Peel potatoes and cut into thick round slices.
  • Pour saffron in a pan.
  • Add 2 tbsps. melted butter and potatoes, and mix very well.
  • Spread sliced potatoes in the bottom of the pan and spoon all rice over.
  • Sprinkle with remaining butter.
  • Cover pan with aluminum foil and leave on very low fire until done.
  • Transfer rice to a platter so that sliced potatoes are on top of rice.

PERSIAN RICE WITH POTATOES



Persian Rice With Potatoes image

Provided by Mark Bittman

Categories     weekday, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 4

Salt and black pepper
2 cups long-grain rice, like Basmati
4 to 6 tablespoons butter
1 pound russet or other all-purpose potatoes, peeled and thinly sliced

Steps:

  • Bring a large pot of water to a boil and salt it; add rice and cook, adjusting heat to maintain a steady boil. Stir occasionally. When rice is nearly done, about 10 minutes later, drain it.
  • While rice cooks, heat 2 tablespoons butter over medium heat in a wide skillet or casserole, preferably nonstick. Arrange potatoes in butter. Pour cooked rice over potatoes; turn heat to very low. Add 2 tablespoons butter and cover. Cook over lowest possible heat, undisturbed, for at least 1 1/2 hours, or until potatoes are crisp (use a spatula to peek). Keep the dish on minimum heat for another half hour, or turn off heat and reheat over medium-low heat for 15 minutes before serving. During last few minutes of cooking, add black pepper and, if you like, 2 more tablespoons of butter.
  • Cut potato-rice cake into pieces and serve.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 8 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams

IRAQUIAN RICE WITH POTATO CRUST (ZWT3)



Iraquian Rice With Potato Crust (Zwt3) image

Another from Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". They recommend serving it with roast lamb. Posted for ZWT3

Provided by Acerast

Categories     Long Grain Rice

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 1/2 cups long-grain rice
2 cups boiling water
1 1/2 teaspoons salt
3 medium potatoes, peeled and thinly sliced
2/3 cup butter, melted (1 stick plus 2 Tablespoons)
2 garlic cloves, minced
1/2 cup blanched almond, toasted and chopped

Steps:

  • Melt the 3 Tablespoons of butter in a saucepan over medium heat.
  • Stir in the rice and cook for 1 minute.
  • Add the boiling water and 1 teaspoon of salt.
  • Cover, lower the heat and simmer for 10 minutes.
  • Remove from the heat and drain, reserving the rice.
  • In a large bowl, toss the potato slices with half of the melted butter and the remaining salt.
  • In a heavy-bottomed pot with a tight-fitting cover, arrange the potato slices, overlapping in 2 or 3 layers covering the bottom of the pot (using all of the butter they were tossed in).
  • Sprinkle with the garlic.
  • Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
  • Cover the pot with aluminum foil and put the cover on top.
  • Cook over very low heat for 45 minutes, or until the rice is tender.
  • Sprinkle wit the almonds, gently stirring them into the rice with a fork. Be careful not to touch the bottom potato layer while you fluff the rice.
  • Serve on warm plates with spoons of rice beside crisp garlic-potatoes.

Nutrition Facts : Calories 831.5, Fat 49.1, SaturatedFat 25.8, Cholesterol 104.3, Sodium 1172.2, Carbohydrate 87.5, Fiber 6.3, Sugar 2.3, Protein 12.7

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