Saffron Steamed Rice Ingredients: (6 servings) 3 cups long-grain basmati rice 8 cups water 2 tablespoons salt 2 tablespoons plain yogurt 1 teaspoon ground saffron dissolved in 4 tablespoons hot water 3/4 cup butter or olive oil or ghee Directions: Servings: 6 Prep time: 15 min. Cooking time: 1 hour 10 min Pick over the rice. Basmati rice like any other old rice 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 gently 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 will suffice. After washing the rice it is then desirable but not essential to soak it in 8 cups of water with 2 tablespoons of salt for 2 to 24 hours. Soaking and cooking rice in a lot of 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 known as the Pearls of Persian Cuisine. Bring 8 cups of water with 2 tablespoons 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, gently stirring 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, fine-mesh colander and rinse in 2 or 3 cups of lukewarm water. In a bowl, mix 2 spatulas of rice, the yogurt, 1/2 cup butter or oil and 1/2 cup hot water, and a few drops of dissolved saffron water. In the pot, spread the yogurt-rice mixture over the bottom of the pot. This will help to create a tender golden crust (tah dig) when rice is cooked. Take one spatula full of drained rice at a time and gently place it on top of the yogurt and rice mixture, gradually shaping the rice into a pyramid. This shape leaves room for the rice to expand and enlarge. Poke one or two holes in the rice pyramid with the handle of a wooden spatula. Cover and cook rice for 10-15 minutes over medium heat in order to form a golden crust. Dissolve the remaining butter in 1 cup hot water and pour over the rice pyramid. Place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 40-50 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. Detach the layer of crust from the bottom using a wooden spatula. Place into a small platter and serve on the side or arrange it around the rice.
Posted on: Wed, 17 Jul 2013 05:11:12 +0000
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