INGREDIENTS

INSTRUCTIONS

This is a master recipe that details certain steps applicable to all other
rice recipes.
1. 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.
2. 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.
3. 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.
4. 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_).
5. 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.
6. Cover and cook rice for 10 minutes over medium heat in order to form a
gold crust.
7. 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.
8. 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.
9. 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.
10. 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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