Posts Tagged ‘Hengameh’

Polo Sefeed – Persian Style White Rice

August 29, 2009

This evening we were invited to Khaleh Hengameh’s house for dinner and she made quite the feast: Khoresteh Esfenaj (Spinach Stew) and Chicken Curry (her own special variation). I followed her as she prepared the white rice and Tadeeg which doesn’t sound so exotic but it was about time I learned how to master the staple Persian white rice. Here we go… 

 

Chelo

Polo Sefeed

 

Stuff: 

Staples: Olive Oil, Salt,1 tsp Saffron, 5 cups Basmati Rice

DIY:

Feeds 15 (each cup of rice feeds 3 people) 
Approx. 20 minutes to prepare and 1.5 to cook

1. Put 5 cups of Basmati rice in a mixing bowl. Wash the rice with water until you see the water become cloudy. Add 5-6 tbsps of salt. Leave it to soak for 2 hours. This helps lengthen the rice which is what gives it’s distinct beauty. 

2. Fill up a large pot with water and bring to boil. 

3, Drain your rice. Once the water has boiled add the 5 cups of rice to the pot. Leave the stove on high and leave the lid off the pot.

 

Add rice to boiling water

Add rice to boiling water

4. After about 10-15 minutes check the rice. When it’s aldente (half cooked) drain the rice and rinse it with cold water to remove the excess salt.

Drain the rice

Drain the rice

5. Peel 4 small white potatoes (you may need more depending on the size of your pot). Slice the potatoes thinly. Add oil to the pot covering the base. Lay the potatos flat covering the base of the pot.

Peel Potatoes

Peel Potatoes

Thinly sliced potatoes

Thinly sliced potatoes

Thinly slice potatoes

Thinly slice potatoes

6. Add all the rice to the pot covering the potatoes.  

IMG_1651

7. Grind 1 tsp of Saffron. Add 1/4 of cup of warm water to the Saffron powder. Add almost all of this to top of rice for color and fragrance. Save the leftover Saffron for use later. Add a 1/4 of a cup of oil around the top of the rice. 

Add Saffron to the rice

Add Saffron to the rice

8. Wrap the lid with a paper towel or a regular towel. this helps draw the steam away from the rice. Put the lid on the pot. Turn the stove to the highest setting to let the rice steam (dam bekesheh). 

Cover the lid with a towel to steam

Cover the lid with a towel to steam

9. Leave the rice to cook for 1.5 hours. While the rice is cooking the base is forming a delicious potato rice crust (Tadeeg).

10. Once the rice is ready take 1/4 cup of the rice and mix it with the left over Saffron. Empty the rice and place on beautiful serving dish. To finish it off sprinkle the Saffron rice across the top. Don’t forget about the Tadeeg. You’ll need use a wood spatula to loosen the Tadeeg and get it out of the pot. Have a dish ready to serve the Tadeeg alongside the rice and you’re done! 

 

Potato Tadeeg

Potato Tadeeg

Noosh e Jan! 

Welcome to Mimi’s Kitchen!

August 18, 2009

My name is Kat and as a new bride and a girl that can make ‘eating out’ a profession, I’m eager and ready to learn the secret recipes that will one day nourish my family.  In Mimi’s Kitchen we will learn how to cook Persian food from my beloved grandmother Mimi Jan.

Mimi Jan has taught her 5 beautiful daughters Taraneh, Hengameh, Naghme, Parisa and Fariba not just how to cook but how to nourish their families which have enlivened our souls. Persian cooking is by no means simple or easy. It takes creativity, patience and a lot of love to make the perfect dish. If you want to learn how to make some of the most tasty food on the planet stick with me as I embark on my journey into Mimi’s Kitchen.

So with that said, Mimi has invited me, my husband, Sol and G (my cousins) to her house tomorrow night for dinner. I have no idea what she’s going to cook for us. In turn, she has no idea I have started this blog and that she is the star of the show. I think she will love the idea and I’m hoping she will be as willing to share her culinary secrets just as I thought she might. You’re probably thinking I should have checked with her before I started this blog but that’s not really how I roll and plus it’s makes it all the more exciting… 

Saffron Threads

Saffron Threads

Hopefully tomorrow night I can capture some shots of the food she will have made and get some recipes to start us off. No doubt, she will have started preparing last night and used Zaʻfarān (Farsi for Saffron) in all her dishes. Can’t wait to learn more about that staple exotic and expensive ingredient!

Down the road I will be capturing everything with photos and/or video and supplementing with written recipes. One thing I do know about Persian cooking is that there aren’t really recipes but ingredients. If you have the ingredients you just have to feel and taste your way through – don’t worry I’ll make sure to confirm that all with Mimi Jan…no room for assumptions and frankly no need. We’re going to be learning from the Master Grandma. 

Noosh e Jan!

 

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