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Thursday, March 10, 2016

Iranian Rice | Irani Dill & Saffron Rice



If you have got a chance to taste Irani or Persian food, there is always a dish which really captures your attention -the Persian rice in different colors and flavors. What I like about this cuisine is, that it so healthy and nutritious. Persians always use fresh and real ingredients like saffron, variety dry fruits and nuts and just no compromise on that. Very low on spice yet full of natural flavors.











Being an Indian, and my taste buds are so used to chilies and strong spices, I enjoy most of the Iranian dishes which otherwise be called as bland. Even though they are bland, you can actually experience the flavors of some special ingredients.

Their favourite ingredient is saffron. Apart from that, lots of dry fruits, nuts and herbs. Their kababs are really melt in the mouth kind, very different from usual arabic kababs. 

Serves: 6 
Preparation time: 20 minutes
Extra : 20 to 30 minutes
Cooking time: 30 to 40 minutes

Ingredients:

3 cups basmati rice
1 cup chopped dill leaves
1/4 cup milk
Few strands of high quality saffron
5 to 6 tbsp of soft butter
1/4 cup dried cranberries (can also use raisins & almonds)
1 tbsp vinegar
Salt

Preparation:

  • Wash the rice till water looks clear, and soak for 20 minutes.
  • Wash and chop dill leaves.
  • Warm the milk and add saffron strands, crush with spoon slightly.




Method:

Boil enough of water to cook the rice. When water starts boiling, add salt and 1 tbsp vinegar. Then add the soaked rice and cook till 90% done. The rice should be firm and not over cooked. Drain the rice, spread it on a large tray to cool down. Once cooled keep in the refrigerator for 30 to 40 minutes. Divide rice into three parts.

For Dill Rice: Heat 2 tbsp of butter in non stick pan and fry dill leaves for few seconds. Then add 1/3 of the cooked rice and stir fry till all the leaves get combined with the rice. Remove from heat and keep warm.



For Saffron rice: Take a small sauce pan and add the portion of rice. Drizzle the saffron milk over the rice along with 2 tbsp of butter. Cover with foil and cook on low heat for 15 minutes. Just like dum cooking for biryani.



For Butter rice: Take another small sauce pan and add remaining part of the cooked rice. Just add butter (2 tbsp) and sprinkle few drops of fresh drinking water over the rice ( to form steam). Cover with foil tightly and dum cook on low flame for 15 minutes.


Serve all three rice in a large tray side by side. Can be served with any kind of gravy or curry.  



3 comments:

  1. I had tried this in noon o kabab restaurant, never thought I would also make it, all thanks to u...

    ReplyDelete