In this traditional Persian rice dish, extra-long basmati rice is tossed with tender lentils, warming spices, and buttered dried fruit. Add rice on top and with the back of a spatula create 5 holes in the rice. It sounds like I contradicted myself by saying that it's flavorful and mellow but somehow both of those words describe it perfectly. THIS is how rice should be made!! I’ve just come back from two weeks in Iran and I LOVE your blog. I simply toast them in a dry pan! Parboil rice according to the Cooking Rice for Polow post. Drain. Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Rinse cooked rice well with water. Thanks for a wonderful addition to my repetoire. I will never make rice any other way! Try to supplement this rice with meat (lamb or beef) sautéed with fried onion, cilantro, dill, parsley, garlic chives in clarified butter and some lemon juice added. Drain. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. To make cardamom tea add 4-5 whole pods to the tea pot along with the black tea leaves and brew as … I absolutely love to pair Zeereh Polow with Tass Kabob. 1-2 tsp toasted cumin seeds. Gently mix well. Other than that, this was very tasty. 1 small onion, chopped Cumin goes well with rice to balance its cold nature, or gives its unique flavour to … 3 tbsp canola oil Combine cilantro, lime juice, olive oil, onion powder, parsley, garlic powder, ground cumin, and chili powder in a bowl. Toast cumin seeds for a few minutes until the aroma rises. Persian rice recipes. Gently mix well. For another really yummy one, pre cook some lentils and steam them along with raisins and some dates and I like to add cinnamon, with the white rice. I gently swish it around for a bit, and repeat four more times with clean water. And the recipe is quite authentic, just potato is substituted for local sort of thin bread called lavash (potato is not very popular in those places) . Add canola oil and 2 to 3 tablespoons of water to coat the bottom of a non-stick pot. Am cooking Iranian tomorrow night with my friend and travel mate Judy. This will make some of you very nervous, but just go with it. I have found that for this recipe it is best to simply mix the rice with cumin in a bowl, for even distribution, instead of mixing it the traditional way, which is in the pot itself. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice … Persian rice with cumin seeds might come across a bit unusual to some. I use lavash or pita for the tadig (crispy bottom layer), but one of these days I'm going to try the potatoes. Add baby Lima beans and dill weed for one. Rinse the rice several times in cold water until the water runs clear. Percent Daily Values are based on a 2,000 calorie diet. It's labeled as Persian Rice but the flavor is mellow enough that it could be a side dish to pretty much any entree and not just Mediterranean food. Drain. Most people won't think twice about serving basic cornbread when is on the table. I will add the following notes: (i) rinsing the starch out of the rice is of paramount importance and is usually done by swishing the rice around in a bowl of water and draining several times until the rinse water is clear (described as "rinsed rice" in this recipe, and shown as water running over rice in a sieve in the video); (ii) cumin in the potato crust ("tahdig") may be a regional variation but it is not common (at least not in Tehran) (sounds good though); (iii) sometimes the pot of steamed rice is just inverted over a plate with the potato crust left in place. Sprinkle cumin and salt over potatoes. Rice with Shredded, sautéed sweetened carrots combined with shredded, candied orange peel with a dash of rose water is divine. The rice will not come out very well if you don't rinse the starch off first. this link is to an external site that may or may not meet accessibility guidelines. Add cumin seeds to the bowl. I think maybe the rice fried in the hot oil. Planning to include a Rice recipe in your festive meals? 1/4 to 1/2 cup vegetable oil. Cumin rice a traditional rice dish perfumed with roasted cumin seeds and Persian spices. Easy to store and use for a variety of Persian recipes such as rice pilafs, grilled meats, stews, vegetables, frittatas, soups, pickles and more. These advieh spice blends are the best ever and quick to make. Once rice is ready and strained, place in a mixing bowl. You can use vegetable oil instead of olive oil, if desired. Steam until rice is fluffy, about 45 minutes. Add the rice to a medium to large pot and toast, dry, just so the rice dries out post-rinsing. Cook covered on high for 10 minutes. I promise you that if you like the taste of cumin, you’ll love it! But potato makes it even better. Generous pinch saffron. Step 2 Bring water to a boil over high heat. To make it easy, I put the rice in a fine-mesh colander and drop it into a pot of water. Bottom layer of rice grains were crunchy. My whole family loved it which doesn't happen real often. The usage of rice, at first a specialty of the Safavid Empire's court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add cumin seeds to the bowl. There are many combinations which are wonderful. I must strongly suggest rinsing your rice several times before cooking it. also in Iran ladies use potato under spaghetti and we sometimes use leaf lettuce and oil or thin naan and oil instead of potato under rice. Like little potato chips! Steamy, filling, and very aromatic, Persian Saffron Rice is prepared using white rice, fried onions, and saffron strands. It was quite appropriate to flavour cauliflower ‘steaks’ similarly to imitate the chicken that usually goes with zereshk polo, a Persian rice dish with saffron, barberries and nuts that was the inspiration for the ‘rice’. Like cranberries, barberries have a vibrant … Rice cooked this way is delicious. Pour into a strainer, drain, rinse with cold water to stop cooking and set aside. 2 cups basmati rice. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow. It is ridiculously easy and it has been a personal favorite for many years. Before inverting the pot of steamed rice over a plate, put the bottom of the hot pot of rice (after steaming) in a sink of cold water to loosen the potato crust; (iv) always put a towel under the pot lid (as described in the recipe) or you will have soggy rice; (v) it is not necessary to add butter when steaming the rice (common but optional). Information is not currently available for this nutrient. Grind saffron threads with a mortar and pestle. For the rice, use a wide spatula or egg lifter to mound the rice in the center of the pot (away from the sides) before steaming it. Here is how to make it. Vida Shahbazi of Vivi's International Cuisine in metro Phoenix offers a recipe for shir berenj, a Persian rice pudding traditionally made for Nowruz. Garnish with parsley. This "Persian Rice" recipe is how rice is prepared in Iran. Reduce heat to medium-low; cover and simmer 12–15 minutes and until rice is tender and has absorbed the water. Parboil rice according to the Cooking Rice for Polow post. Mix 2 tablespoons of water with 1 tablespoon of canola oil. My husband commented on how attractively the rice was presented (with a splash of yellow on top and a circle of golden potatoes). Bring 3 … Cover bottom of pot with 1 layer of potato slices. Reduce heat to low and place butter slices over rice. I still have some guilt that broccoli is not a traditional Persian vegetable, so we decided that the broccoli could easily be replaced with fava beans. This gloriously flavored and fabulously beautiful Jeweled Persian Rice Pilaf makes the most superb side dish. The spices and herbs give this dish a very flavorful and fresh taste. Next time I’ll let the oil cool more first before adding the parboiled rice. Rinse the rice until the water runs clear. This is delicious served with anything, but especially with my Duck Fesenjan recipe. salt, and 3/4 tsp. We have 12 coming for dinner! When we are talking about Persian rice, we are always talking about one specific kind of rice: long grain basmati rice. Return stockpot to heat. 1 russet potato, cut into 1/4-inch slices, 3 tablespoons butter, cut into thin slices, or to taste, 1 tablespoon chopped parsley, or to taste. ZIREH POLO BA MORGH (CUMIN & RICE WITH CHICKEN) CALORIES & NUTRITION VALUES. Continue to toast the rice until the spices become fragrant, 10 to 12 minutes. This recipe is foolproof for those who are uncertain how long to boil the rice before steaming it. Sanam has always enjoyed cooking and she first practiced her cooking skills in her grandmother’s kitchen, who was indeed her inspiration. Rinse the rice in a mesh strainer under cool water then pour into a medium bowl and cover with about 2 inches of water. A kitchen towel or paper towels are absolutely necessary during steaming to prevent mush and to keep the rice beautiful and fluffy. Persian inspired cauliflower rice recipe with saffron, barberries and almonds. For the potatoes, rinse the starch off the slices, dry them, and slide them around in the hot oil (so they are not sticking) before adding the rice on top of them. Info. Barberries added a bit of zing to the dish and almonds obviously gave it the much-needed crunch. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. First, make the dressing. So good - I am totally converted and will make my rice this way from now on! Tachin: step one Put rinsed rice and 1 teaspoon salt in a medium saucepan and add water to cover by 2 inches. However, I suggest you boil the rice for only 6 minutes, tops. This rice came out perfectly and was very tasty. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Pour mixture over the rice. Cumin (Zireh) Cumin plant seeds are in whole or ground form. I hope that you will enjoy this rice as much as I do! Stir in rice and salt. Maryam Khanoom, thank you so much for your recipe, a quick question, in the second picture, it shows like the cumin seeds are deep in oil, is that so? Give it a gentle stir with a wooden spoon, cover, and turn on the cooker to max/60 minutes. Drain and rinse the rice … i will have to try it!…..and i LOVE tas kabab. 2 Tbsp vegetable oil, divided. Even after 50 years in the kitchen I can still learn new and exciting things. Mix yogurt, eggs, salt, cumin, and turmeric together. Add rice and fruit, with steeping water, to pot. This spice comes in black, yellow-brown and green. Traditionally, rice was most prevalent as a major staple item in northern Iran and the homes of the wealthy, while bread was the dominant staple in the rest of the country. pepper in a medium bowl. Married to a Persian for many years, this recipe sounds about right. oil over medium in a heavy … Fingers crossed for us, Khoresht Fesenjan ~ Persian Pomegranate and Walnut Stew. I will make this rice again very soon. Kudos to Chef John for very clearly explaining this method of preparing rice (video)! Cumin is native to egypt and used all across middle east and mediterranean countries for thousands of years.Kerman (a province in Iran) is well known for not only the harvest of it but for the … This rice was wonderful! If you like this most simple of recipes, I'd invest in it. Cover bottom of pot with 1 layer of potato slices. Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. I will try that another day… Cumin Chicken & Rice (Morgh Zereh ba Berenj) 3 cups basmati rice. 3 tbsp cumin seeds Heat 1 Tbsp. Cumin is not used in most Persian recipes, however, saffron is. Combine yogurt mixture with rice and mix well. For variety, you can make a pilaf after boiling the rice. Your daily values may be higher or lower depending on your calorie needs. Perfect Jeera Rice (Indian Cumin Rice) - Ready in 10 minutes! For seasoning, she uses cumin, saffron, lemon juice and black pepper with cilantro (or parsley) on the top at the end. or I just roast them for a minute or two in a dry pan? Then he proceeded to have two servings and one by one ate all of the potatoes. Brush oil into 10.25 Inch Skillet. 255 calories; protein 4.2g 8% DV; carbohydrates 41.6g 13% DV; fat 8.3g 13% DV; cholesterol 11.4mg 4% DV; sodium 2223.1mg 89% DV. Persian Rice Ring. Add comma separated list of ingredients to include in recipe. Cook and stir 3–4 minutes until onions soften and brown slightly. using saffron and potato under rice shows that it's a really Persian style of our rice, but in Iran ladies love the lots of oil and use extra measure of oil however it makes the rice more delicious especially when the oil was not vegetable oil it must be the oil that extract from butter of milk. So perfect with Chef John's Duck Fesenjan recipe!!! Add butter, then stir in onions, pepper, cumin, cardamom, cinnamon, and allspice. Lightly spiced with cinnamon, cumin, and cardamom, then finished with cranberries, lemon, and pistachio, this is a touch of the Middle East. Drain. 3 cups rice 3 tbsp cumin seeds 3 tbsp canola oil salt. 2-3 cups basmati rice, washed several times in water until it runs clear. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. oil, 2 tsp. Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. It comes out perfectly every time. Remove from flame and set aside. The potato slices were a wonderful added bonus. Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Toast cumin seeds for a few minutes until the aroma rises. Heat olive oil in a pot over medium-high heat. Nutrient information is not available for all ingredients. interesting recipe…. Stir in the Advieh - warm, aromatic and easy homemade Persian spice mixes for spicing up all your delicious Persian recipes. There are small black seeds inside each pod. my zan amoo (who was from ahvaz) used to put zeereh in her maygoo polo. ½ tsp cumin seeds, roughly crushed in a mortar 2 tbsp olive oil Salt and black pepper 1½ tbsp lemon juice (see above) 1 tbsp parsley leaves, roughly chopped. 12.12.19 - made exactly as directed. The rice was loose just how Persian rice should be flavorful and the potatoes were to die for! 1 tsp dry rose petals (optional) 1 tsp ground saffron. Ingredients 4 tsp Cumin 1/2 tsp Ground Clove 4 tsp Cinnamon 2 tsp Dried Rose Petals 1 tsp Black Pepper 2 tsp Turmeric 2 tsp Ground Cardamom Staple foods Rice. Once rice is ready and strained, place in a mixing bowl. RICE LAYER. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Wrap lid in a towel, cover, and cook on low for 1 hour. Bobak, they are not in oil!! Persian Rice Spice translates to, ‘advieh berenj.’ This advieh is a blend of five warm spices: cardamom, cinnamon, cumin, nutmeg, and dried rose petals. 3 cups rice Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. In a 12-inch skillet over medium, melt the butter. I grew up with Persian rice and it's my favorite! Thank you for the recipe Chef John! It is a savory side dish with a pleasant yellow color that comes together in under 30 minutes. Add the onions and 2 teaspoons salt, then cook, stirring occasionally, until softened and light golden brown, 10 to 12 minutes. Remove from flame and set aside. Top pot with a layer of clean paper towels and place lid over towels. I sometimes boil for only 5, depending on the rice I use. 1-1.5 cups black-eyed peas, cooked (soak overnight and cook until just tender) sea salt to taste (and for boiling the rice) This aromatic spice is used in many pastries and also in the Persian rice spice in its powder form; 10 pods yield about 1 ½ tsp of ground cardamom. Perfect served with our Split Pea Stew. Nice work! I have always been disappointed when I have made rice in the past gummy or undercooked or just plain tasteless. Zeytoon Parvardeh ~ Persian Pomegranate, Olive, ... Festive Salad with Pomegranate Vinaigrette. Amount is based on available nutrient data. Allrecipes is part of the Meredith Food Group. Zereshk Polo (Barberry Rice) Iranians love sour flavors. Make rice according to packaging instructions. Sanam Lamborn, aka The Chef, was born in Iran and currently lives in Los Angeles. Bring to a boil, lower heat and cook, covered, for 7 minutes. This hot Persian spice has a slightly bitter taste and aroma. cumin, 1 tsp. 1-2 tsp ground cinnamon. Saffron, cumin and turmeric all work really well with cauliflower and the barberries and toasted slivered almonds I put in the ‘rice’ completely transformed it. I was introduced to this polow, Persian mixed rice, during my teenage years. salt. Full of pictures too and detailed recipes. Soak the rice for a minimum of 30 minutes and up to 24 hours (the longer you can let it soak the better). Place the rice, salt, oil and 4 cups cold water in the bowl of a Persian rice cooker. Add comma separated list of ingredients to exclude from recipe. I really love the taste of cumin and often use it my cooking. The rice is soft and fluffy and cooked in stock to give it a great depth of flavor. 6 TBSP powdered rose petals, available in Persian markets (may leave out if unable to find in your area) 4 TBSP ground cinnamon 2 TBSP ground cumin … Heat olive oil in a pot over medium-high heat. White rice (chelo) is served as a base for kabob and stews.The rice is usually garnished with some saffron, giving it that bright yellow color. I think they complement each other beautifully. This spice blend adds a unique depth of flavor to the steamed white rice to create the Aromatic Rice that I serve with my Khoresh gheymeh, Loobia Polo ba havij, Kalam Polo, Adas… © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Zeereh Polow can be served with Tass Kabob, Roasted Cornish Hens with Saffron, and Pan Fried Chicken With Persian Spices. Hi MPK Pour rice … There is a great Persian cookbook called New Food For Life. SUBSCRIBE NOW $3 for 3 months. Sprinkle cumin and salt over potatoes. After 2-3 minutes add the oil, turmeric, cinnamon and cumin and stir to combine. Use of cumin in Persian foods and spices such as Advieh / stew seasoning, soup seasoning is very common and popular. If you want to do this, you need to have a few tricks up your sleeve to stop the potatoes and rice from sticking to the pot. It was no longer like the clumpy, soggy cauliflower rice I had first had. Then you will have addas pollo, a Persian favorite. The whole cardamom is a ½ x ¼ inch pod that is spindle shaped and papery green or brown on the outside. So many!