INGREDIENTS

INSTRUCTIONS

This is a master recipe that details certain steps applicable to all
other rice recipes.  Clean by picking over the rice. Basmatic rice like
any other contains  many small solid particles. This grit must be
removed by picking over  the rice carefully by hand. Wash the rice by
placing it in a large  container and covering it with lukewarm water.
Agitate briskly with  your hand, then pour off the water. Repeat five
times until the rice  is completely clean. When washed rice is cooked
it gives off a  delightful perfume that unwashed rice does not have.
*If using  long-grain AMERICAN or Texmati rice, it is not necessary to
soak or  wash five times. (Once is enough.) Cooking rice with salt
firms it up  to support the long cooking time and prevents the rice
from breaking  up. The grains swell individually without sticking
together The  result is light and fluffy rice called Pearls of Persian
Cuisine.  Bring 6 cups of water with 2 teaspoons salt to a boil in a
large  non-stick pot. Pour the washed and drained rice into the pot.
Boil  briskly for 6 to 10 minutes; stir gently twice with a wooden
spoon to  loosen any grains that may have stuck to the bottom. Bite a
few  grains. If the rice feels soft, it is ready. Drain rice in a large
free-standing strainer or sieve. In the same pot, heat 2 tablespoons
oil, two full spatulas of rice, 4 tablespoons yogurt, and I  tablespoon
saffron water; spread this mixture over the bottom of the  pot and even
out with back of a spatula. This will help to make a  golden crust
(_tah dig_). Take one spatula full of rice at a time and  gently place
it on top of the bottom layer, gradually shaping the  rice into a
pyramid. This shape leaves room for the rice to expand.  Poke 1 or 2
holes in the rice pyramid with the handle of a wooden  spoon. Cover and
cook rice for 10 minutes over medium heat in order  to form a gold
crust. Dissolve 1 tablespoon oil in 1/2 cup hot water  and pour over
the rice pyramid. Place a clean dish towel or 2 layers  of paper towel
over the pot and cover firmly with the lid to prevent  steam from
escaping. Cook for 50 minutes longer over low heat. Remove  the pot
from heat. Allow to cool on a damp surface for 5 minutes  without
uncovering it. This helps to free the crust from the bottom  of the
pot. Then put 2 tablespoons of rice in a dish, mix with  remaining
saffron water, and set aside for garnish. Gently taking one  spatula
full of rice at a time, place it on a serving platter without
disturbing the crust. Mound the rice into a cone. Sprinkle the  saffron
rice garnish over the top. For a tastier effect, you may melt  2
tablespoons butter and drizzle over the rice. Detach the layer of
crust from the bottom using a wooden spatula. Place on a small  platter
and serve on the side or arrange it around the rice.  Copyright (c)
1994 by Najmieh Khalili Batmanglij.  Persian Cooking  for a Healthy
Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922)  [prepared for
McRecipe by patH 09/22/1996 (Sun)] "The purpose of this  book is to
modernize -- to adapt Persian recipes to today's low-fat,  high-flavor
eating styles. The foundation for much of Persian cooking  is rice."
(NB, Georgetown, 1994)  Recipe By     : Persian Cooking for a Healthy
Kitchen  Posted to MC-Recipe Digest V1 #223  Date: Sun, 22 Sep 1996
19:21:47 -0700 (PDT)  From: PatH <phannema@wizard.ucr.edu>  NOTES :
Basic Crusted Persian Rice Prep 15 mins | Cook 1 hr Chelo =  Chelow

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 66
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: <1mg
Sodium: 789.8mg
Potassium: 26.6mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g