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Thursday, June 11, 2015

Persian Rice

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

  • Servings: 8
  • 2 cups long grain rice, washed
  • 1 teaspoon salt
  • 12 cups cold water
  • 2 potatoes, peeled and very thinly sliced
  • 1/2 cup melted butter

Recipe

  • 1 bring the water to a boil in a large pot, add the salt, and then boil the washed rice for ten minutes; drain and reserve.
  • 2 dip the potato slices in the melted butter and use them to line the bottom and sides of the same pot you just boiled the rice in.
  • 3 pour any leftover butter in the bottom of the pot.
  • 4 now, very carefully (don't move the potatoes), place the partially cooked rice into the potato-lined pot.
  • 5 cover the pot with a teatowel and then its lid and place over medium-low heat; this steams the rice and cooks and browns the potatoes.
  • 6 this will take about 1/2 hour, but carefully check the rice for doneness and the potatoes for browning after about 20 minutes.
  • 7 when the rice and potatoes are done (potatoes will be browned and crispy), remove from heat and remove lid and teatowel.
  • 8 place a large platter over top of pot and very carefully invert the pot.
  • 9 the whole thing should slide out; if some potatoes come away, put them back where they belong.
  • 10 i was told the crust is called the"tadiq" and it is the part the family members all fight over.
  • 11 i admit that, when i tried to make this dish, it all fell apart; it was tasty though.

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