Directions: |
Directions:1. Place rice in fine mesh strainer and rinse under cold running water until water runs clear. Place rinsed rice and 1 tbsp salt in med. bowl and cover with 4 cups hot tap water. Stir gently to dissolve salt; let stand for 15 minutes. Drain rice in fine mesh strainer.
2. Meanwhile, bring 8 cups water boil in dutch oven over high heat. Add rice and 2 tbsp salt. Boil briskly, stirring frequently, until rice is mostly tender with a slight bite in center and grains are floating toward top of pot, 3 to 5 minutes (begin timing from when rice is added to pot).
3. Drain rice in a large fine-mesh strainer and rinse with code water to stop cooking, about 30 sec. Rinse and dry pot well to remove any residual starch. Brush bottom and 1 inch up sides of pot with 1 tbsp spoon oil.
4. Whisk remaining 1/4 c oil, yogurt, 1 tsp cumin seeds and 1/4 tsp salt together in med bowl. Add 2 cups parcooked rice and stir until combined. Spread yogurt rice mixture evenly over bottom of prepared pot, packing it down well.
5. Stir remaining 1/2 tsp cumin seeds into remaining rice. Mound rice in center of pot on top of yogurt rice base (it should look like a small hill). Poke 8 holes through rice mound but not into the yogurt base. Place 1 butter cube in each hole. Drizzle 1/3 c water over rice mound.
6. Wrap pot lid with clean tea towel and cover pot tightly, making sure towel is secure on top of lid and away from heat. Cook over medium high heat until rice on bottom is crackling and steam is coming from sides of pot, about 10 minutes, rotating pot halfway through for even cooking.
7. Reduce heat to med low heat and continue to cook until rice is tender and fluffy and crust is golden brown around edges, 30 to 35 minutes longer. Remove covered pot from heat and place on damp dish towel set in rimmed baking sheet' let stand for 5 minutes.
8. Stir 2 Tbsp parsley into rice, making sure not to disturb crust on bottom of pot, and season with sat to taste. Gently spoon rice onto serving platter.
9. Using thin metal spatula, loosen edges of crush from pot, then break crust into large pieces. Transfer pieces to serving platter, arranging evenly around rice. Sprinkle with remaining 2 Tbsp of parsley. |
This recipe for Persian Rice is from