Persian Rice (Polow)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 379.1
- Total Fat: 17.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.1 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 0.8 g
- Protein: 4.7 g
View full nutritional breakdown of Persian Rice (Polow) calories by ingredient
Introduction
Preparation is simple,but does ideally require the rice to soak for 3 or more hours before cooking.Ideal served with chicken or lamb kababs. Preparation is simple,but does ideally require the rice to soak for 3 or more hours before cooking.
Ideal served with chicken or lamb kababs.
Number of Servings: 6
Ingredients
-
Basmati Rice, 400g
Olive Oil, 6 tbsp (remove)
Saffron, 1 tsp,soaked in 1 tsp hot water
Lurpak lighter, 2 tbsp
Directions
Wash rice in few changes of water, then leave to soak in enough water to cover by at least 1" for about 3 hours or more.
Bring a pan with 2 litres of salted water to a rapid boil. Pour off excess water from rice and tip into the fast bubbling water, bring straight back to boil and boil for 3 mins exactly. Strain and rinse with tepid water, toss rice very gently in colander.
Return rinsed out saucepan to the heat, add the oil, along with 3 tbsp water, heat til sizzling.
Sprinkle a layer of rice across the bottom of the pan, then add rest of rice to form a conical shape.
Poke 2 or 3 holes through the rice to the bottom (using the rounded end of the handle of a wooden spoon).
Wrap the saucepan lid in a dampened tea towel and cover pan firmly.
Keep on high heat for a further 2 - 3 mins until the rice is steaming then reduce heat right down to low heat for another 30 mins or more. DO NOT LIFT LID!
Place saucepan on a cold wet surface and leave for a minute or two before lifting the lid. Fluff up with a fork, gently.
Mix some of thr rice with the liquid saffron and set aside.
Serve the rice on a platter, garnished with the saffron rice sprinkled on the top, with the melted lurpak poured over the top of the finished dish.
Remove the crisp rice layer (tah dig) from the base of the pan and serve on a separate side plate.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Bring a pan with 2 litres of salted water to a rapid boil. Pour off excess water from rice and tip into the fast bubbling water, bring straight back to boil and boil for 3 mins exactly. Strain and rinse with tepid water, toss rice very gently in colander.
Return rinsed out saucepan to the heat, add the oil, along with 3 tbsp water, heat til sizzling.
Sprinkle a layer of rice across the bottom of the pan, then add rest of rice to form a conical shape.
Poke 2 or 3 holes through the rice to the bottom (using the rounded end of the handle of a wooden spoon).
Wrap the saucepan lid in a dampened tea towel and cover pan firmly.
Keep on high heat for a further 2 - 3 mins until the rice is steaming then reduce heat right down to low heat for another 30 mins or more. DO NOT LIFT LID!
Place saucepan on a cold wet surface and leave for a minute or two before lifting the lid. Fluff up with a fork, gently.
Mix some of thr rice with the liquid saffron and set aside.
Serve the rice on a platter, garnished with the saffron rice sprinkled on the top, with the melted lurpak poured over the top of the finished dish.
Remove the crisp rice layer (tah dig) from the base of the pan and serve on a separate side plate.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Member Ratings For This Recipe
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KOSHERMOM
