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Persian Rice II (P, TNT)
Source: "Taste of Persia," by Najmieh Batmanglij
Serves: 8

1 kg (about 2 pounds) basmati rice
oil or margarine
1 potato

Clean rice and wash 5 times in warm water, soak with a teaspoon of salt (even overnight).

In a very big pot, bring water to boil with 2 teaspoons of salt, add the washed and drained rice. Boil the rice for 8-10 minutes, stirring gently to loosen any sticked grain on the bottom of the pan. At this stage, drain the soft rice in a large colander.

To form a beautiful golden crust (tah dig): Line a non-stick cooking pot with thin slices of potato. Sprinkle a pinch of salt and some melted margarine or oil. Then layers of rice, in a pyramid shape (allows the rice to expand in the dish). Cover and cook on medium heat for about 10 minutes. Uncover and add 1/2 cup warm water mixed with same amount of oil or melted margarine, pour over the rice.

Cover very tightly, by placing a cotton dish towel under the lid to prevent steam to escape. Cook on a very low heat for 3/4 of an hour. When ready, cool the bottom of the pan on a wet towel for a few minutes. Uncover the rice, and unmold it like a cake on the serving plate!

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A