PERSIAN RICE...does anyone know how to prepare??

Question

Had it in restaurant and was yummy.

Answer 1

PERSIAN RICE WITH PISTACHIOS & DILL

3 cups basmati rice (1 1/4 lb)

4 qt water

3 tablespoons salt (for water) )

3/4 stick (6 tablespoons) unsalted butter

2/3 cup chopped fresh dill

1 cup coarsely chopped shelled natural pistachios (5 oz)

Preparation

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.

Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes. Drain in large sieve.

Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.

Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom). Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.

Answer 2

Look at this great website:

http://persia.org/Recipes/recipes.html

It has all the information on prsian rice.

Answer 3

For 2 servings

1 cup basmati rice, rinsed in a pot until water runs clear.

Parboil in 8 cups water until rice becomes slightly squishy.

Drain in large sieve.

Heat 1/2" deep corn oil in a large saucepan until a grain of cooked rice sizzles. Add parboiled rice to pan. It. too, should sizzle.

Cover tightly, using a tea towel between the lid and the pan.

After about 10 minutes on medium, flick some cold water against the side of the pan. If it sizzles and evaporates, the rice is done.

Place pan, still covered, in enough cold water to reach the same level as the rice in the pan. Take out after a couple of seconds. This will release the rice from the bottom of the pan.

Fluff with a fork and dump onto a dinner plate. The "Tahdig" is the crispy part, and is really yummy, especially if you have gheimeih, gormeh sabzi, or fesenjon to put on it.

Enjoy.

Answer 4

Two cups of Persian Cat broth per one cup of long grained rice.