Cafe Natasha: Persian Rice At Cafe Natasha, aromatic basmati rice came to the table light and fluffy, the individual grains defined. Each serving was topped with a scattering of lush saffron rice. This traditional Persian rice can be made with or without the potato tadeeq, a much-loved crusty treat that crisps up in the bottom of the pot. If you are not using the potato crust, the rice will still form a crispy crust on the bottom of the pan, which can be eaten. The oil covering the bottom of the pan is essential for both.
Persian Rice Source: St Louis Post-Dispatch, April 27, 2021 YIELD: 6 servings Ingredients
Preparation Place a 4- or 5-quart pan in the sink. Add rice. Turn on the water in a medium stream ― not over the pot ― and adjust the temperature to lukewarm. With the water running into the pot, use your hands to stir the rice clockwise to rinse out the starch. Carefully pour out the majority of the water and repeat the washing process at least 3 times until the water in the pot turns clear. When the rinse is clear, pour out most of the water, then fill the pot to cover the rice. Add 1 1/2 tablespoons of salt and stir to distribute. Allow the rice to soak for 2 to 3 hours. At cooking time, in a separate 4- or 5-quart pot, fill with 8 cups of water, add the remaining 1 1/2 tablespoons of salt and bring the water to a boil. Drain the soaked rice, then pour it into the boiling water. Stir occasionally for about 6 minutes until parcooked. At 6 minutes, pull a few grains of rice from the pot. Bite into them. The rice should be softened inside, but still have a crunch on the outside. Strain, then rinse the rice under lukewarm water and set aside. To make the tadeeq, a bottom-of-the-pot crispy potato crust, pour in enough vegetable oil to generously cover the bottom of the pan. The amount will vary by pan size, but it should be generous. Do not use olive oil. Layer the potato slices side by side in the bottom of the pan to cover around the circumference first with any remaining slices in the middle. If you are not making the potato crust, pour in enough vegetable oil to generously cover the bottom of the pan. Do not use olive oil. Spoon the prepared rice into the pan, molding it into a pyramid shape up to the top. Leave the area around the inside of the pot clear to allow the rice to steam from the sides. Cover the top of the pot with foil and place a lid on top of the foil. Cook over low heat. Check the rice at 30 minutes for doneness, then every 10 minutes. Pot size will affect cooking time, but overall the process should take under an hour. The rice has distinct single grains and is fluffy when fully cooked. Move pot to a cool surface and cover until serving time. Place saffron in a small bowl. Add the melted butter and stir into the saffron. Remove one cup of warm cooked rice and stir in the butter and saffron mix. The rice will become colorful and aromatic. Empty most of the rice from the pot and garnish with the reserved saffron rice. To dislodge the potato tadeeq, flip the pot onto a large serving plate. Break the crunchy tadeeq into pieces and serve guests. Copyright © 2023 LostDishes.com |
