Persian Rice With Saffron And Potato Crispy Crust Recipes

PERSIAN RICE WITH SAFFRON AND POTATO CRISPY CRUST

Steps:

• In a medium-sized bowl soak rice with water.
• Gently wash the rice by stirring the rice in the water with your hand. This helps wash some of the starch and grit out. Pour out the water and repeat two more times.
• After washing the rice a third time, rinse and then cover rice with water and add 1 TBS salt.
• In a small bowl combine crushed saffron with 1 TBS hot water and set aside.
• In a 5-quart non-stick pot add 8 cups of water and 1 TBS salt and bring to boil.
• When the water has come to boil, pour out the water in the bowl containing the soaking rice. Add the wet rice to the boiling water.
• When the water comes to boil again and the rice floats to the top of the pot (approx. 6 mins), pour the contents of the pot into a fine colander. You know your rice is ready to strain if you bite a rice kernel and the center is still uncooked.
• Return the pot to the burner, set heat to medium and add 1 1/2 TBS oil.
• If using coriander seeds, sprinkle them on the bottom of the pot, and arrange potato slices over them.
• Using a spatula, gently scoop the drained rice into the pot. Make sure you do not push the rice in together as this will result in mushy rice. Scatter the rice throughout the pot, in a pyramid shape until finished. Your pot should not be filled to the top. You will need about 3 inches between the top of your rice and the top of the pot. If you must tap the rice off of your spatula, do not tap it against the pot. This will move the rice in the pot and press them together. Tap your spatula against the colander.
• Using the handle of a long wooden spoon or another utensil, gently press several holes around the rice down to the potato crust. This will allow the steam to travel freely through the pot. Pour the saffron mixture over the top of the rice.
• Drizzle over the rice with 1 TBS oil. You can also cut 2 TBS butter into small pieces and dot along the top of the rice.
• Pour the saffron water on top of the rice. When you serve the rice, the white and yellow rice will be mixed together. NOTE: If you want all of the saffron rice on top of the white rice when you serve, do not pour the saffron water now. Save it until you are ready to serve. Scoop out about 1 cup of cooked rice and place in a bowl, pour in saffron water and mix until all yellow. Transfer rest of white rice onto serving platter and pour yellow saffron rice over it (as pictured)
• Cover the lid of your pot with a clean towel or several paper towels, and set firmly over your pot to prevent steam from escaping. The towel will keep the condensation from dropping back into your rice and turning the rice into mush.
• After 7 minutes, lower the heat to low and let the rice finish cooking for another 45 mins. You will know your rice is done because it has fluffed up. Another trick to see if your rice is down is to lick your finger and quickly touch your wet finger against the side of the hot pot. If you hear a sizzle sound, your rice is done (and hopefully your finger isn't burned!).
• To serve, you can place a large round platter over the top of the pot, then carefully invert the pot and remove gently. This will create a cake-effect, with the potato crust showing on top. Or, you can use a spatula to gently remove the rice and scatter on your serving platter, creating a pyramid-effect, placing the crunchy potatoes on top or surrounding the rice.

PERSIAN RICE WITH GOLDEN CRUST

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

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.

IRANIAN RICE WITH POTATO CRUST AND SAFFRON

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.

POLO BA TAHDIG (PERSIAN RICE WITH BREAD CRUST)

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.