Posts Tagged ‘White Rice’

The Delinquent Cook…

September 4, 2009

It’s been about a week that I haven’t posted a recipe. I feel stressed out and guilty that my 4 loyal followers are going to be disappointed when they get to the site and they still see the White Rice recipe. I also feel guilty because I ate out a lot this week. It’s funny because Mimi Jan (my grandmother) hates eating out. She’s super fussy about it and always has these awful stories about hair in her food, uncooked meat and dirty salads. While I think about it that’s where my mom must get it too. But then again why eat out when you’re such an amazing cook…?

Meanwhile, since I’m not such an awesome cook yet I had to eat. So last night Yalda and I frequented Columbia Firehouse Restaurant on 109 St. Asaph St. in Old Town, Alexandria. The food was great, the vibe and decor inside was cool but the amazing weather took us outside to it’s romantic little outdoor garden patio. We felt like we were in Greenwich Village it was nice. We were not so adventurous. Yalda had a burger and I had a mushroom sandwich – yes boring but tasty. 

Again, this evening with this amazing weather, I met up with my hubby in Old Town again and we took a stroll along the waterfront and then found a very good Thai restaurant on 6 King St. near the water. Not sure why in the last 9 months of living here I had not seen Mai Thai but luckily tonight I did. The food was really great though don’t ask me what the name of the noodle dish I had was I can’t remember. We sat outside but the inside looked pretty trendy and might be a nice hang out there in the evening. Don’t be scared off by the annoying music they have on their website by the way.

So maybe I should just blame my delinquency on this spurt of good weather. Persian food definitely lends itself more to the colder months in my opinion. I know that in the coming weeks I’m going to be cooking up a feast and trying out more new recipes so please keep checking in from time to time…it’ll be worth it I promise!

Advertisements

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!