Persian
Rice & Crust (Chelo Baa Tah-dig)
(serves
4 - 6)
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Rinse: |
| 2 |
c |
basmati rice |
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until the water runs clear. Put
it in a pot and add enough water to cover it by about one inch. Add: |
| 1/2 |
t |
salt |
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and cook over medium heat until the rice
is al dente. |
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In another pot, heat: |
| 3 |
T |
olive oil |
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and add the partially cooked rice.
Poke a few holes in the pile of rice, add another half cup of water, and
set the heat to a low simmer. Wrap the cover of the pot in a big
towel and place it on the pot. Cook until the water is absorbed and
the rice is fluffy. Scoop out the loose rice into one bowl, then
scrape the crusty rice that has adhered to the pan into another bowl and
serve them side by side. |
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Notes &
Variations:
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This recipe comes from Nazee Shams, who says
that this is the centerpiece to any Persian meal.
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Be careful not to burn the towel, especially
if you are cooking on a gas stove. Attach it to the lid with rubberbands,
if necessary. The towel absorbs the extra moisture and makes the
rice extra fluffy.
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You can stir 1/4 cup of plain yogurt into
the heated oil before adding the rice, for extra crunchiness.
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