Persian Steamed Rice | برنج آبکش با ته دیگ

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Persian Steamed Rice | برنج آبکشی ساده با ته دیگ
Persian Steamed Rice
Persian Rice
برنج آبکش با ته دیگ

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PERSIAN STEAMED RICE:
Rice is Polo in Farsi and it is the most important component of some Persian dishes, specifically all of the stews (khoresh) and some of the kabobs. The standard white rice can be served with almost any khoresh, though traditionally some of the khoresh (s) can be served with different types of rice. The cooking technique for all types of rice starts the same way as the white rice. Then depending on the recipe, the white rice is mixed with dried fruits, nuts, herbs or vegetables. These ingredients are added either after the steaming process is finished or at the parboiled stage of the rice, depending on the recipe.
Tahdig Lavash
Lavash TahDig under Green Fava Bean Rice
No matter what kind of rice is made, it usually has some type of TahDig, meaning “bottom of the pot.” TahDig is a crispy, delicious treat that is a layer of either thin flat bread (Lavash) or flour tortilla, or a mixture of rice, yogurt and saffron, or thin slices of peeled potatoes arranged in the bottom of the pot. TahDig turns a beautiful golden brown color and is crispy and delicious. TahDig is thought to be the best part of the rice among Persians and Persian food lovers everywhere.
Long grain Basmati rice
Persian steamed rice is usually made using white Basmati rice that is a long grain rice. The grains hold their shape better during the steaming process and don’t stick together. This results in a fluffy steamed rice with long grains. I will be talking about the cooking technique for white rice for right now but will be sharing the recipes for other types of rice in the future posts.
The technique is the same if you want to make 2 cups of rice (I would not recommend using any less) or 6 cups of rice.
washing rice before boiling
Measure the dry rice into a large bowl. Fill the bowl with cold water and move the rice around with your fingertips in the water several times.
washing the rice
Drain the water and fill the bowl with fresh cold water again. Repeat this one more time until the water looks cleaner. It will never be completely clear, the cloudiness is due to the starch.
rice is stirred couple of times
Fill a 6-Qt stockpot up to 2 inches from the top. You will need to allow room for the rice that you will be adding. Bring the water to a boil over medium high heat. Once the water comes to a rolling boil add the ¼ cup salt (the water needs to be salty to flavor the rice adequately, and the rest will be rinsed off later) and the drained rice. Bring it to another boil while stirring it couple of times very gently with a large slotted spoon or spatula to make sure the grains are not clumping together.
rice is boiled for 7-10 min
Continue to boil over medium high heat. Watch the rice carefully, it tends to foam up and overflow. You may reduce the heat only a little bit, but will need to maintain a continuous boil.
parboiled rice grain
Check one of the grains in 7-10 minutes (this time might vary with different brands of rice). The par-cooked rice is ready when it is soft around the edges but still firm (not crunchy) in the center.
parboiled rice is rinsed with cold water
Empty the rice into a fine mesh strainer, rinse it under cold water to halt the cooking process, and to wash off the excess salt.
NOTE: The different types of mixed Persian rice have the same process up to this point, then different ingredients are added depending on the recipe.
lavash (flat bread) is used for tahdig

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