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The Easy Persian Cookbook: Quick and Simple Persian Recipes
By Emma Paree
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You could make a delicious dish at home, satisfying versions of Persian favorites cooking you can make the easy step to follow.
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The Easy Persian Cookbook - Emma Paree
The Easy Persian Cookbook
Quick and Simple Persian Recipes
Copyright © 2020 Emma Paree
All rights reserved.
No part of this book may be reproduced or transmitted in any form or by any means
Warning-Disclaimer
The objective of this book is to teach and entertain. The writer or publisher will not guarantee the anyone following techniques, suggestion, tips, ideas or strategies can be successful. The writer or publisher shall have neither liability or responsibility to a person with respect to any loss or damage caused, or purported to be caused, directly or indirectly by the info within this book.
Persian Rice Tahdig
Cooking Time: 40 m
Servings: 3
Ingredients
1/8 teaspoon saffron threads
1/4 teaspoon white sugar (optional)
2 tablespoons boiling water
3/4 cup and 2 tablespoons and 2 teaspoons basmati rice
1-1/2 teaspoons olive oil
1/2 teaspoon salt
1 tablespoon butter, or more to taste
Directions
Step 1: In a mortar and pestle, grind saffron threads and sugar. Place into a bowl and dissolve in boiling water. Leave aside to soak.
Step 2: Rinsing rice with lukewarm water to remove the starch in a nonstick 4-quart pot. Repeat 3 - 4 times until the water runs clear. Fill the pot 3/4 full with cold water, covering the rice. Boil and include olive oil, cook about 10 - 15 minutes until rice is mushy on the outside and still crunchy at the core.
Step 3: Drain, rinse with cool water. Put aside. Rinse any excess rice starch out of the pot.
Step 4: In the dry, clean pot, melt
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