Uledragon456k t1_j1w4lpx wrote
Note: I'm going to assume that OP is talking about cooking rice in a way that is less common to a lot of people.
Boiling rice like it is pasta and then steaming it is a very common cooking technique in Iran.
This is done with long grain rice and results in very fluffy rice that is separated at the grain rather than more clumped like what you would get from a rice cooker.
ravalejo t1_j1yafsk wrote
My Iranian friend and flatmate taught me to rinse the rice until the water runs clear, boil the rice in abundant salted water until just undercooked, drain, add a bit of oil to rhe bottom of the pan and then cover with thinly sliced potato, top with the drained rice and cover with a lid wrapped in a tea cloth. The potato will crisp and the teacloth will absorb excess steam. The crispy bottom is called the tahdig and it is coveted and delicious. The rice will be perfectly grain-by-grain. There are a few different tahdig methods but this is the one we'd do.
If you want to be fancy dye a bit of the finished rice with saffron water. Pile the rice on a platter and add the crispy potatoes around the base, top the mound with saffron rice.
There is a whole LPT about exploring persian cuisine if you're unfamiliar with it. It's nothing like other cuisines I had tried before, the stews are rich, fragrant and tangy, often achieved from dried limes or pomegranate molasses. I just made fesenjan, a walnut stew with pomegranate molasses, for our Christmas dinner and it was divine!
circumlocutious OP t1_j1yh6qn wrote
Sounds amazing! Never tried adding sliced potato but definitely will (I’m not Iranian but it was a good guess).
BrideOfAutobahn t1_j1zwpo7 wrote
You can also do it with thin pita bread. Slightly less hassle, still tastes amazing.
KittensWithTopHats t1_j1zasis wrote
My ex boyfriend is from Iran. Gorgeous cuisine. My favorite was a stew he would make from like… a concentrate his mother would make and send him that was very green and citrusy. He would just add meat and rice.
Natsc t1_j1zu6r5 wrote
I have been wanting to make fesenjan! Would you be willing to share the recipe?
ravalejo t1_j236d4s wrote
This is the recipe I used: https://www.unicornsinthekitchen.com/khoresht-fesenjan-persian-pomegranate-and-walnut-stew/
I've used this page for a few other dishes and it's all turned out great. But if you make one of the dishes with dried limes ( like the ghormeh sabzi or khoresh badejan), in my opinion it should simmer for a few hours (like 3 ish) and is definitely better the second day. I also simmered the fesenjan in the crockpot last time but it's less necessary.
I don't eat meat so I sub roasted mushrooms instead and it works! Another Iranian friend told me it's not uncommon to make meatless versions. What's great about these dishes is that the flavor profile really comes from the other ingredients so it makes the yummiest plant-based meals I've ever had.
ravalejo t1_j236oqz wrote
But just to add, I'm no expert on persian cuisine but I'm really enjoying trying my hand at it!
Natsc t1_j23lrpn wrote
Thanks so much! I also don't eat meat and the tip for roasted mushrooms sounds amazing. I use plant-based meat sometimes, but I love mushrooms and forget to use them most of the time.
JoMamma_80 t1_j2010hx wrote
I have never heard of any of this and I want to cook and eat all of it.
sirgoofs t1_j203d8z wrote
How does the potato cook? Do you keep it on the heat for a few more minutes?
Uledragon456k t1_j22d96c wrote
the super thinly sliced potato sits on the bottom of the pan (oiled) and cooks while the rice is finishing steaming. It cooks the same way rice would get crispy during this portion of the cook
True-Ad1190 t1_j1wm03l wrote
My mistake, I will try it. Been cooking rice for over twenty years, but that doesn't mean I can't try a new method.
Existing_Mail t1_j1wyqrz wrote
As an Iranian American and I’m triggered by the comment section here 😂
StudyHallSecrets t1_j1xac0z wrote
Yeah even without the context of culture it still just feels like a valid way to achieve a slightly different finished product than what the "right way" to cook it would provide. Weird that so many people are talking shit lol
gnirpss t1_j1xni2b wrote
I would bet money that most of the people commenting here are American, and are therefore totally accustomed to the Chinese way of cooking rice. Source: am American, usually cook rice that way.
clearheadclearhearts t1_j1ybulh wrote
OMG! I have been trying to figure out how that perfectly separated rice is made for soooooooo long. No matter what type of rice I try it’s just the same sticky mushy thing in the end. And every person I ask just suggests trying a different type of rice. 🙄 And really… as an adult you can’t really ask how to make rice that many times without being judged 😅
Is there a name for the technique? Does it have to be long grain rice or can it be generic or jasmine? How much water and how long do you usually boil it for? And do you put anything else in the water?
Tell me your secrets to non-mushy rice!!!
expectopatronshot t1_j1yqsla wrote
If you like grainy, drier rice, try the more expensive option of basmati and use a ratio of 1 to 1, with a splash more of water. Works like a charm. Jasmine doesn't cook thoroughly for me when I withold water from the ratio but you can achieve drier rice with Jasmine as well, I just think it's easier with Basmati.
circumlocutious OP t1_j1yh988 wrote
I’m out here enjoying long, separated rice every time but most people here think I know nothing about cooking rice, so idk, I have no legitimacy lmao
clearheadclearhearts t1_j23sh4d wrote
How long do you boil it for?
circumlocutious OP t1_j249yh4 wrote
I boil it in salted water (with a dash of oil) for about 7 minutes - it should be 80% done then. You can also take out a grain and press it between your fingers, or taste it - it should have a bit of bite to it and break.
SterryDan t1_j1wanib wrote
This should be higher up
Aetheldrake t1_j1zab31 wrote
You can just rinse the rice a few times before using a rice cooker. Gets the same results.
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