How to Make Perfect Persian Saffron Rice with potato crust. Persian-Style Rice with tahdig.
1.5 هزار بار بازدید -
2 سال پیش
-
How to make Persian steamed
How to make Persian steamed rice, recipe with potato crust. Super simple recipe for beginners.
Hi Everyone,
Rice is probably the most popular food in the world and it is grown on every continent except Antarctica. Today I will show you how to make Persian style rice. Persian rice looks super fancy and complicated, especially with the golden crust of potatoes. But if you have the right recipe you can make this amazing rice in about 50 minutes with a minimum amount of cooking skills. I guarantee, this type of rice dish will impress your family and friends.
Persian style rice is typically made with white basmati rice which is a longer grain rice. These types of grains hold their shape well during the steaming process and don’t stick together. As a result you will get very fluffy rice.
I will walk you through a simple step by step process on how to make this amazing rice.
You can find list of ingredients in the description of this video:
Ingredients: ( servings ~10 )
Basmati rice ( extra long grain rice ) - 3 cups
Avocado or Olive oil - 2 tablespoons
Butter (unsalted ) ½ stick ( 4 tablespoons )
Ghee - ½ teaspoon or 1 teaspoon of regular butter. It adds the buttery flavor and golden crust
Salt - 1 ½ teaspoons + ½ teaspoon for potatoes
Potatoes ( medium-large ) - 2 pcs
Saffron - ½ teaspoon
Other cooking appliances:
Non stick pot ( must have )
Paper towels or kitchen dish towel ( must have )
Mortar and pestle. Or put ½ teaspoon of sugar in a small bowl with saffron and crush with a spoon until saffron breaks down into smallest pieces possible
Colander ( must have )
Mandoline slicer or just a knife ( nice to have )
🔔 Subscribe to receive my weekly recipe inspirations:
@inthekitchenwithilya
Follow me on Instagram: Instagram: inthekitchenwithilya
Step#1
Wash rice really well. You need to remove most of the starch and get water as clear as possible. You can use a colander or wash right in the pot. Tip#1: Washing in the pot is a bit better, this way you can actually see when water becomes clear.
When rice is clear, move it to the non-stick pot and add water to cover the rice about 1 inch. Add about 1 ½ teaspoons of salt.
Tip#2: non-stick pot with two handles. It makes it a lot easier to remove the rice when it is ready.
Unfortunately I didn’t have a 2 handle pot, so I had to go through a little bit of trouble…..as you will see in a video.
Now, turn on the stove to medium heat and let it cook until water fully absorbed into the rice, about 10 min (time depends of qty of rice and water you are using)
Remember to subscribe to my channel so you don’t miss my weekly cooking inspirations. Like, share and comment, it will help a lot to support my channel.
Step#2
Once you see that water is all absorbed, drain and rinse rice under cold water, I am using a colander for this one.
In a meanwhile peel and slice potatoes, I am using mandoline slicer on setting #2 which is just a touch over paper thin.
Turn on heat on high, add oil and ½ teaspoon of ghee. When oil is hot, start layering potatoes on the bottom of the non-stick pot. Be careful, it is very hot. Add about ½ teaspoon of salt on top. Then put the rice back in on top of the potatoes and make a dome shape with your hands, it will make sure the rice will steam properly. Make 5-6 holes with the spatula handle inside the rice. Cut ½ stick of butter into smaller pieces and put a piece of butter inside these holes. Now, cover the pot with a paper towel and close the lid on top of it tight. Let it cook for about 10 minutes on medium-high so potatoes will get a nice golden crust.
After that turn the stove to low-medium heat and steam rice for another 30 minutes.
Instead of potatoes you can use lavash bread or nothing at all. Then rice will get the nice and crispy
Step#3
Turn off the stove.
Grind (½ teaspoons ) of saffron with mortar and pestle
Tip#3: If you don’t have mortar and pestle, take ½ teaspoon of sugar in a small bowl with saffron and crush with a spoon until saffron breaks down into smallest pieces possible
Also, if you don’t have saffron, you can try to substitute it with turmeric, it will also give you a beautiful golden color.
Cover ground saffron with 7 tablespoons of hot water and let it sit for 5-10 min. Now, using teaspoon pour saffron water all around along the side of the pot
Now, you need to move this rice to the serving plate. This is where you should ideally have a pot with 2 handles and a large platter, it will make it a lot easier to turn it upside down with the platter on top.
It looks amazing, very fluffy rice, with a nice layer of crispy potatoes on top.
Balzan Groove - Vadodara by Kevin MacLeod is licensed under a Creative
Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/
Hi Everyone,
Rice is probably the most popular food in the world and it is grown on every continent except Antarctica. Today I will show you how to make Persian style rice. Persian rice looks super fancy and complicated, especially with the golden crust of potatoes. But if you have the right recipe you can make this amazing rice in about 50 minutes with a minimum amount of cooking skills. I guarantee, this type of rice dish will impress your family and friends.
Persian style rice is typically made with white basmati rice which is a longer grain rice. These types of grains hold their shape well during the steaming process and don’t stick together. As a result you will get very fluffy rice.
I will walk you through a simple step by step process on how to make this amazing rice.
You can find list of ingredients in the description of this video:
Ingredients: ( servings ~10 )
Basmati rice ( extra long grain rice ) - 3 cups
Avocado or Olive oil - 2 tablespoons
Butter (unsalted ) ½ stick ( 4 tablespoons )
Ghee - ½ teaspoon or 1 teaspoon of regular butter. It adds the buttery flavor and golden crust
Salt - 1 ½ teaspoons + ½ teaspoon for potatoes
Potatoes ( medium-large ) - 2 pcs
Saffron - ½ teaspoon
Other cooking appliances:
Non stick pot ( must have )
Paper towels or kitchen dish towel ( must have )
Mortar and pestle. Or put ½ teaspoon of sugar in a small bowl with saffron and crush with a spoon until saffron breaks down into smallest pieces possible
Colander ( must have )
Mandoline slicer or just a knife ( nice to have )
🔔 Subscribe to receive my weekly recipe inspirations:
@inthekitchenwithilya
Follow me on Instagram: Instagram: inthekitchenwithilya
Step#1
Wash rice really well. You need to remove most of the starch and get water as clear as possible. You can use a colander or wash right in the pot. Tip#1: Washing in the pot is a bit better, this way you can actually see when water becomes clear.
When rice is clear, move it to the non-stick pot and add water to cover the rice about 1 inch. Add about 1 ½ teaspoons of salt.
Tip#2: non-stick pot with two handles. It makes it a lot easier to remove the rice when it is ready.
Unfortunately I didn’t have a 2 handle pot, so I had to go through a little bit of trouble…..as you will see in a video.
Now, turn on the stove to medium heat and let it cook until water fully absorbed into the rice, about 10 min (time depends of qty of rice and water you are using)
Remember to subscribe to my channel so you don’t miss my weekly cooking inspirations. Like, share and comment, it will help a lot to support my channel.
Step#2
Once you see that water is all absorbed, drain and rinse rice under cold water, I am using a colander for this one.
In a meanwhile peel and slice potatoes, I am using mandoline slicer on setting #2 which is just a touch over paper thin.
Turn on heat on high, add oil and ½ teaspoon of ghee. When oil is hot, start layering potatoes on the bottom of the non-stick pot. Be careful, it is very hot. Add about ½ teaspoon of salt on top. Then put the rice back in on top of the potatoes and make a dome shape with your hands, it will make sure the rice will steam properly. Make 5-6 holes with the spatula handle inside the rice. Cut ½ stick of butter into smaller pieces and put a piece of butter inside these holes. Now, cover the pot with a paper towel and close the lid on top of it tight. Let it cook for about 10 minutes on medium-high so potatoes will get a nice golden crust.
After that turn the stove to low-medium heat and steam rice for another 30 minutes.
Instead of potatoes you can use lavash bread or nothing at all. Then rice will get the nice and crispy
Step#3
Turn off the stove.
Grind (½ teaspoons ) of saffron with mortar and pestle
Tip#3: If you don’t have mortar and pestle, take ½ teaspoon of sugar in a small bowl with saffron and crush with a spoon until saffron breaks down into smallest pieces possible
Also, if you don’t have saffron, you can try to substitute it with turmeric, it will also give you a beautiful golden color.
Cover ground saffron with 7 tablespoons of hot water and let it sit for 5-10 min. Now, using teaspoon pour saffron water all around along the side of the pot
Now, you need to move this rice to the serving plate. This is where you should ideally have a pot with 2 handles and a large platter, it will make it a lot easier to turn it upside down with the platter on top.
It looks amazing, very fluffy rice, with a nice layer of crispy potatoes on top.
Balzan Groove - Vadodara by Kevin MacLeod is licensed under a Creative
Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/
2 سال پیش
در تاریخ 1401/02/27 منتشر شده
است.
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