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Receta Persian Rice With Parvin

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Raciónes: 6

Ingredientes

Cost per serving $2.24 view details
  • 3 c. basmati rice
  • 1 Tbsp. coarse salt
  • 1 tsp saffron
  • 1 tsp sugar
  • 1/4 c. extra virgin olive oil
  • 1 lrg onion roughly minced
  • 4 x garlic cloves finely minced
  • 1 tsp turmeric
  • 1 c. finely minced dill
  • 1/2 tsp freshly grnd black pepper
  • 3 1/2 c. fresh lima beans
  •     (or possibly two thawed 10-ounce pkgs frzn limas)
  • 1 Tbsp. unsalted butter

Direcciones

  1. Place rice in a medium bowl, and add in sufficient water to cover. Pour off water, and repeat process twice, rinsing rice thoroughly. Add in 2 tsp. salt to rice and sufficient water to cover. Let stand 30 min.
  2. Bring a large pot of water to a boil. Drain rice, and add in to boiling water. Boil till the rice feels tender between your fingers, 5 - 10 min.
  3. Using a mortar and pestle, grind saffron and sugar. In a small bowl, combine grnd saffron-and-sugar mix with 1/4 c. warm water; set aside for 10 to 15 min. In a medium skillet, heat 2 Tbsp. extra virgin olive oil over medium heat. Add in onion and garlic, and cook for 2 min. Add in turmeric, and stir to combine. Continue to cook till the onions are lightly browned, about 5 min.
  4. Stir in dill, remaining tsp. salt, pepper, and lima beans to combine. Add in 1 Tbsp. of saffron mix and 2 Tbsp. water to moisten slightly. Cook for 5 min, stirring occasionally.
  5. Drain rice in a colander. Add in a little water to the pot, to remove any remaining grains of rice. Pour over rice in colander; set aside.
  6. In a large nonstick saucepan, add in 1 Tbsp. saffron-and-water mix (saving the remainder for another use), 2 Tbsp. extra virgin olive oil, butter, and 2 Tbsp. water. Cook till butter is melted. Pour out one-half of saffron-and-butter mix; set aside. Add in sufficient of the liquid removed rice to just cover the bottom of the saucepan, about 1/2 inch deep. Add in about 3/4 c. bean mix, spreading proportionately over rice. Add in the remaining rice to the beans, stirring to combine. Transfer to saucepan, spreading proportionately. Drizzle remaining saffron-and-butter mix over rice. Cover top of saucepan with a thick kitchen towel, and place lid on top. Cook over low heat for 30 min. Using a large platter, invert rice onto platter. Serve immediately.
  7. This recipe yields 6 servings.
  8. Comments: In Iran, where Parvin spent her childhood, there are as many as five different types of rice, or possibly berenj. Since Iranian varieties are not available in the United States, Parvin recommends using basmati rice as an alternative. Boiled and then steamed, Persian rice combines fluffy grains with a crunchy top layer known as Tah dig, a crucial element of the dish, that forms at the bottom of the rice pot as the dish cooks. For perfect, crisp and golden brown-brown Tah dig, use a large, nonstick pot to cook the rice. To further prevent the crust from sticking to the pot, line the bottom with aluminum foil. Just before serving, invert the finished dish onto a plate so which the crust is on top.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 237g
Recipe makes 6 servings
Calories 802  
Calories from Fat 108 13%
Total Fat 12.34g 15%
Saturated Fat 2.82g 11%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 1189mg 50%
Potassium 1957mg 56%
Total Carbs 143.63g 38%
Dietary Fiber 21.5g 72%
Sugars 10.62g 7%
Protein 29.35g 47%
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