Martha Stewart Persian Rice Recipes

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PERSIAN RICE



Persian Rice image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

1 cinnamon stick
2 whole cloves
3 black peppercorns
1/4 teaspoon cardamom seeds (from about 3 pods)
Coarse salt
2 cups white basmati rice
1 pound Russet potatoes (about 2 medium)
4 tablespoons unsalted butter
2 tablespoons diced dried apricots
2 tablespoons golden raisins
3/4 cup chopped fresh cilantro leaves

Steps:

  • Tie cinnamon stick, cloves, peppercorns, and cardamom seeds in a small piece of cheesecloth; set aside. Fill a large saucepan with 4 quarts water and 1 tablespoon salt and bring to a boil over high heat. Stir in rice and spice sachet. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Discard sachet and strain rice through a fine-mesh sieve. Let stand in sieve 10 minutes.
  • Meanwhile, peel potatoes and slice about 1/8 inch thick using a mandoline. Melt butter in a 12-inch nonstick skillet over medium heat, swirling to coat. Transfer butter to a large bowl for the rice mixture. Arrange potatoes in two layers in skillet in a circular pattern, overlapping slightly and working from the outside.
  • Toss rice with butter, apricots, and raisins, and season with salt.
  • Sprinkle cilantro over potatoes, and top with half of rice mixture, pressing down to form an even layer. Top with remaining rice mixture, continuing to press down, ensuring rice forms an even layer. Place a piece of cheesecloth directly on surface of rice, covering completely.
  • Cover pan, and cook for 8 minutes. Reduce heat to medium-low, and cook until potatoes are crisp and golden brown around edges, 20 to 25 minutes. Remove cheesecloth. Run a rubber spatula around edge of pan, and invert onto a serving platter, shaking gently to loosen rice from pan.

PERFECT WHITE RICE



Perfect White Rice image

Make perfect white rice every time with this recipe from "Martha Stewart's Cooking School."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 2

1 cup long-grain white rice
1/2 teaspoon salt

Steps:

  • Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat.
  • Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). The rice should be studded with craters, or steam holes, when it is ready.
  • Remove from heat and let steam, covered, for 10 minutes. Then fluff with a fork and serve.

IRANIAN RICE COOKIES



Iranian Rice Cookies image

The textured end of a meat mallet is gently pressed into the dough of these cardamom- and rose water-scented cookies to form a grid pattern.

Provided by the editors of Martha Stewart Living

Categories     Cookie     Cardamom     Persian New Year     Soy Free     Peanut Free     Tree Nut Free     Bake     Dessert     Christmas     Christmas Eve

Yield Makes about 16

Number Of Ingredients 8

1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup sugar
1/8 teaspoon rose water
1 large egg yolk
1/2 cup unbleached all-purpose flour
3/4 cup white rice flour, plus more for dusting
1/2 teaspoon ground cardamom, preferably fresh
1/2 teaspoon coarse salt

Steps:

  • Preheat oven to 350°F. Line a fine-mesh sieve with 4 layers of cheesecloth; set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain butter through prepared sieve, leaving solids behind. Let cool slightly.
  • In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved; transfer to a large bowl. Let cool slightly. Add rose water and stir to combine.
  • Add egg yolk to sugar mixture; whisk until light and slightly thickened. Continue whisking and drizzle in strained brown butter until thick and incorporated. In a medium bowl, whisk together both flours, the cardamom, and salt. Add to brown butter mixture and stir until incorporated.
  • Roll or scoop dough into 11/2‑inch balls and place about 1 inch apart on parchment-lined baking sheets. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating sheets halfway through, until edges of cookies just turn light golden, 16 to 18 minutes. Transfer cookies to wire racks to cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)

PERSIAN RICE WITH DUCK CONFIT AND DRIED CHERRIES



Persian Rice with Duck Confit and Dried Cherries image

In this pielike Persian dish, the bottom layer forms a golden crust of basmati rice.

Provided by Martha Stewart

Categories     Rice Recipes

Number Of Ingredients 9

3 quarts water
2 cinnamon sticks
Coarse salt and freshly ground pepper
2 cups basmati rice, rinsed until water runs clear
2 legs duck confit, skin removed, shredded
3/4 cup dried cherries
4 tablespoons unsalted butter, melted, plus 4 tablespoons
1 pound russet potatoes (about 2)
1 cup chopped fresh cilantro

Steps:

  • Bring water, cinnamon, and 3 tablespoons salt to a boil in a medium pot. Gradually add rice, stir, and cook until grains are tender but slightly firm in centers, 3 to 4 minutes. Drain rice; discard cinnamon sticks. Mix in duck confit, dried cherries, and melted butter. Season with salt and pepper.
  • Peel potatoes, and slice about 1/8 inch thick using a mandoline. Melt remaining 4 tablespoons butter in a large (10-inch) pot or heavy skillet (preferably nonstick) over medium heat, swirling to coat. Arrange 3 layers of potatoes in pot in a circular pattern, overlapping slightly, working from the outside.
  • Sprinkle cilantro over potatoes, and top with rice mixture, pressing down lightly to form an even layer. Place a cotton kitchen towel or a piece of cheesecloth directly on surface of rice, covering completely. Cover pot, and cook for 8 minutes. Reduce heat to medium-low, and cook until potatoes are crisp and golden brown around edges, 25 to 30 minutes. Remove towel. Run a rubber spatula around edge of pot, and invert onto a serving platter.

PERSIAN RICE WITH CHOPPED PISTACHIOS



Persian Rice with Chopped Pistachios image

This wonderful recipe for Persian rice is from "The Joy of Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 12

Coarse salt
2 cups white basmati rice
1 cinnamon stick
2 whole cloves
3 black peppercorns
1/4 teaspoon cardamom seeds (from about 3 pods)
1/2 cup (1 stick) butter
1 cup thinly sliced onions
1/4 teaspoon saffron threads
2 tablespoons diced dried apricots
2 tablespoons dried sweet or sour cherries or golden raisins
1/4 cup chopped pistachios

Steps:

  • Preheat oven to 350 degrees.
  • Fill a large saucepan with 4 quarts water and bring to a boil over high heat. Add 1 tablespoon salt, return to a boil, and stir in rice, cinnamon, cloves, peppercorns, and cardamom seeds. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Drain and let stand in a sieve.
  • Place a large ovenproof nonstick skillet over medium heat. Add butter and cook until melted. Remove 3 tablespoons melted butter and set aside. Add onions and saffron to skillet and cook, stirring until onions are golden, about 8 minutes. Spread onion in an even layer in skillet.
  • Season rice with salt. Spoon half of rice over onion, spreading evenly. Sprinkle with apricots and cherries. Evenly spread remaining rice over fruit, pressing down firmly to compact.
  • Drizzle reserved butter evenly over the top. Cover skillet with a double layer of parchment-lined aluminum foil, pressing down on the top and crimping the edges. Transfer to oven and bake 1 hour.
  • Let stand, covered, for 10 minutes. Uncover, and invert a large round platter over the skillet. Carefully, turn the skillet and platter over. Remove skillet, and sprinkle with chopped pistachios.

LAMB SHANKS WITH RICE AND FAVA BEANS



Lamb Shanks with Rice and Fava Beans image

This recipe, from "Food of Life" cookbook author Najmieh Batmanglij, is a Persian New Year specialty that symbolizes spring fertility and renewal.

Provided by Martha Stewart

Categories     Lamb Recipes

Number Of Ingredients 27

6 tablespoons canola oil
4 teaspoons sea salt
1 teaspoon ground black pepper
1/2 teaspoon turmeric
1 tablespoon all-purpose flour
6 (3/4- to 1-pound) lamb shanks, rinsed and pat dry
2 large onions, thinly sliced
8 cloves garlic, chopped
1 teaspoon ground saffron
1 cube sugar
1/4 cup rose water
1 tablespoon honey
2 tablespoons freshly grated orange zest
1/2 cup freshly squeezed lime juice
2 teaspoons advieh (Persian spice mix)
3 cups long-grain basmati rice
2 pounds fresh or 1 pound frozen fava beans, shelled
2 tablespoons sea salt
5 cardamom pods, crushed
1/4 cup plus 2 tablespoons rose water
1 teaspoon ground saffron
1 cup canola oil or clarified brown butter
1/2 cup milk
6 cups fresh dill, finely chopped
10 pieces baby green garlic, trimmed, halved lengthwise, and thinly sliced on the bias, plus 3 pieces tied together in a knot
Plain yogurt, for serving
Bitter orange, for serving

Steps:

  • Cook the meat: Preheat oven to 325 degrees.
  • Heat 3 tablespoons oil over medium-high heat in a large Dutch oven. In a small bowl, mix together 2 teaspoons salt, 1/2 teaspoon pepper, turmeric, and flour. Lightly dredge lamb shanks in salt mixture, shaking off excess. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
  • Add remaining 3 tablespoons oil to Dutch oven; add onions and garlic; cook, stirring, until soft and translucent. Place saffron and sugar cube in a mortar and add rose water; using a pestle, grind until dissolved. Transfer saffron-rose water mixture to Dutch oven along with honey, orange zest, lime juice, remaining 2 teaspoons salt, remaining 1/2 teaspoon pepper, and advieh; cook, stirring, for 30 seconds.
  • Return lamb shanks to Dutch oven; add 1 cup water and cover. Transfer to oven and bake for 2 hours. Turn lamb shanks and re-cover; continue baking until lamb is tender and falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
  • Make the rice: Place rice in a large bowl and add enough warm water to cover; drain and repeat process 4 more times. Set rice aside. If using fresh fava beans, shell and remove outer layer of skin; if using frozen, soak in warm water and remove second skin. Set aside.
  • Bring 8 cups water and 2 tablespoons salt to a boil in a large nonstick saucepan. Add rinsed rice, cardamom pods, and 2 tablespoons rose water; let boil, gently stirring to loosen grains of rice that have adhered to the bottom, until rice is soft and has risen to the surface, about 8 minutes. Drain in a large fine mesh sieve and rinse with 2 cups water; reserve saucepan.
  • Place saffron in a mortar and add rose water; using a pestle, grind until dissolved. In a large bowl, mix together 1/2 cup oil and milk, 1 teaspoon saffron-rose water mixture, and 2 1/2 cups drained rice. Spread mixture over the bottom of saucepan, pressing with a spatula to make even. Add fava beans, dill, and chopped green garlic to remaining rice in colander; toss to combine. Using a spatula, gently transfer to saucepan, forming a mound. Sprinkle with remaining saffron-rosewater mixture; cover and cook over medium heat for 10 minutes.
  • Meanwhile, in a small bowl, mix together remaining 1/2 cup oil and 1/2 cup warm water; pour over rice mixture in saucepan. Top with knotted green garlic and season with salt. Wrap the lid of the saucepan with a clean kitchen towel and cover saucepan firmly to prevent steam from escaping. Decrease heat to low and cook for 70 minutes. Remove from heat and place saucepan on rimmed baking sheet lined with a damp kitchen towel; let cool for 10 minutes. Do not uncover.
  • Uncover and remove knotted garlic; set aside. Using a wooden spatula, loosen the crust from the bottom of the saucepan. Place a large platter over the top of the saucepan; invert saucepan to remove rice. Garnish rice with knotted garlic and serve with lamb, yogurt and bitter orange.

PERSIAN TAHDEEG (RICE AND POTATOES)



Persian Tahdeeg (Rice and Potatoes) image

This is my daughter Nomi's all-time favorite way to eat rice. My friend Debbie, who is married to a Persian, makes this for her every time we're over at their house for a meal. I figured I was going to have to learn to make this myself, since Nomi just adores this rice and asks for it every time. It's a little complicated, but gets easier each time you make it (says Debbie). Well worth the effort, I'm a big fan of this rice myself, and EVERYONE always fights over the crust! Prep time includes soaking.

Provided by Mirj2338

Categories     White Rice

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 5

3 cups of white long grain rice
4 tablespoons cooking oil
3 -4 medium potatoes
4 ounces water
salt

Steps:

  • For best results, soak the rice for a few hours in hot water and some salt before cooking.
  • Peel the potatoes and slice them in a round shape.
  • You could use the potatoes unpeeled as well since they add lots of fiber to your diet (I don't do this, I have picky kids).
  • In a medium size pot, half-way filled with water, bring the water to a boil.
  • Add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling.
  • Occasionally pick a few of the rice grains with a spoon and chew on them to see if they have softened.
  • When the rice is half-crunchy half-soft, take it out and drain it in a kitchen strainer.
  • Run tap water on top of it to wash out some of the salt.
  • Pour the oil in the pot, add 4 oz of water.
  • Lay the potatoes in the bottom of the pot, add a bit of salt, then pile up the rice loosely in the shape of a mountain, on top of the potatoes.
  • With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process.
  • Spread a little water on top and close the lid.
  • Let it cook for a couple of minutes on high heat.
  • When the rice starts to steam, change the setting to medium heat and let it cook for about 15 minutes.
  • Then turn the heat to medium-low, sprinkle some cooking oil to stop it from drying, and let it cook for another 10 minutes.
  • Most likely by this time the smell of the potatoes has filled the kitchen, and the dish is ready to eat.
  • Note: If you have a choice, use Basmati rice and be careful not to overboil, it can get pretty sticky if you overcook it.

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