Persian rice is a delicious rice recipe variation to my previous post. It is prepared by parboiling basmati/jasmine rice and then steaming it until cooked completely in a pot lined with potato slices at the bottom. For authentic Persian style of cooking rice, add saffron milk at the final stages of cooking. I have used turmeric powder to give the rice the yellow color that is a associated with Persian rice. You may substitute turmeric with saffron milk for more authentic flavor and coloring. The ingredient amounts and steps are given below. Do try it and share your comments.
Preparation time : 1 hour
Serves : 4
Ingredients
Basmati/Jasmine Rice - 2 cup
Cumin seeds / Jeera - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Green chilies - 3
Coriander leaves chopped - 6 strands
Onion (finely chopped) - 1
Heavy cream - 1 tbsp (optional)
Butter - 1 tbsp
Vegetable Oil - 1 1/2 tbsp
Potatoes peeled and sliced into circles- 2
Salt to taste
Preparation
Article "PERSIAN RICE" protected
Serves : 4
Ingredients
Basmati/Jasmine Rice - 2 cup
Cumin seeds / Jeera - 2 tsp
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
Green chilies - 3
Coriander leaves chopped - 6 strands
Onion (finely chopped) - 1
Heavy cream - 1 tbsp (optional)
Butter - 1 tbsp
Vegetable Oil - 1 1/2 tbsp
Potatoes peeled and sliced into circles- 2
Salt to taste
Preparation
- Wash the rice in water 2 to 3 times to remove the starch.
- Boil the water, add salt to it. Add turmeric powder and 1 tsp of cumin seeds. Add the washed rice and bring it to boil for about 8 minutes and drain. (Rice would be parboiled at this stage)
- In a heavy bottom pot add vegetable oil, 1 tsp cumin seeds and let the flame be high. Arrange the potatoes covering bottom of pot. Sprinkle some salt on the potatoes (to taste). Add chopped onions and green chilies.
- Evenly spoon half portion of the parboiled rice. Do not press or compact the rice, it should be as loosely spread as possible. Now evenly distribute chopped cilantro and cumin powder.
- Spoon over remaining half of the parboiled rice.
- Add the butter on top and drizzle heavy cream.
- Cover the pot with a lid to prevent the steam from escaping. Cook on low to medium low flame for about 30 to 45 minutes. i.e till the rice is cooked.
- Now transfer all the rice onto a plate/bowl. Slowly remove the potatoes from the bottom of the pot and arrange it on the serving platter as shown in the image.
- Persian style - Potato Rice is now ready. Serve hot and enjoy.
Tip:If the potatoes slices do not come out easily, place bottom of pot in cold water and it will help you to remove it easily. If you feel that rice is not cooked then add very little water cover the lid and this steam will help in cooking the rice.
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