Discover the Flavors of Persian Cuisine
Unraveling the Secrets of Traditional Persian Cooking
To gain a deeper understanding of the rich culinary heritage of Persian food, we sought the expertise of renowned culinary authority Najmieh Batmanglij. Her insightful guidance and recipes from her book New Food of Life provided us with a comprehensive look into the world of Persian cuisine.
Selecting the Finest Ingredients
When it comes to saffron, quality matters. Opt for threads instead of powder, as the latter is often adulterated with turmeric. This ensures that your dishes are infused with the authentic flavor and aroma of this prized spice.
Mastering the Art of Cooking Persian-Style Rice
For perfect results, it’s essential to choose the right type of rice. Look for long-grained varieties that are sleek at the tip, such as basmati. If using American long-grain rice, adjust the water ratio accordingly and wash the rice once before cooking.
Recipe: Classic Persian-Style Rice
Yield: 6 servings
Ingredients:
- 3 cups long-grain basmati rice
- 3 1/2 cups water
- 1 tablespoon salt
- 1/4 cup oil
- 1/2 cup butter or ghee
- 1/4 teaspoon ground saffron dissolved in 1 tablespoon hot water
Instructions:
- Prepare the Rice: Clean and wash the rice 5 times in warm water to remove excess starch.
- Combine Ingredients: Add all the ingredients except the saffron water to the rice cooker. Gently stir with a wooden spoon and start the cooker.
- Add Saffron Flavor: After 1 1/2 hours, pour the saffron water over the rice. Unplug the cooker and let it cool for 10 minutes without uncovering the pot.
- Serve with Flair: Remove the lid and place a round serving dish over the pot. Hold the dish and pot tightly together and turn them over to unmold the rice, creating a stunning cake-like presentation. Cut into wedges and serve with a warm smile, saying “Nush-e Jan!” (enjoy your meal!).
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