Estamboli Polo with Ground Beef (Green Beans Rice)

Tags

basmati rice, estamboli polo, green beans, ground beef, loobia polo, Persian food recipe, persian recipe, Polo, saffron, turmeric

This version of estamboli polo uses ground beef instead of the stew beef used in the original estamboli polo recipe. This was the recipe I always cooked when I was going to college, because it was much faster and easier. You easily shave off an hour of cooking time by using ground beef. Back then I used canned green beans which didn’t require any cooking, so I was able to save even more time. If using canned beans, there is no need to add water. Simply cook your ground beef and combine with the green beans.

Estamboli Polo with Ground Beef (Green Bean Rice)

Prep time: 10 min
Cook time: 1.5 hr
Ready in: 1 hour 40 min
Yields: 4 to 6 servings

INGREDIENTS

Meat Mixture:

1 medium onion peeled and chopped
3 tablespoons oil
3/4 pound ground beef
½ teaspoon salt
¼  teaspoon ground black pepper
½ teaspoon turmeric
3 heaping tablespoons tomato paste
1 pound frozen cut green beans
1/8 teaspoon saffron (optional)

Rice:

2 cups long grain rice washed and drained
3½ cups water
2 tablespoons butter
3 tablespoons oil
1 teaspoon salt

INSTRUCTIONS

For meat mixture: heat 3 tablespoons of oil in a 12-inch skillet over medium-high heat.  Add chopped onions and cook for 3 to 4 minutes, stirring occasionally. Add ground beef and cook until juices evaporate, about 5 minutes. Stir in tomato paste, salt, pepper and turmeric. Fry for 3 to 4 minutes. Add frozen green beans , saffron and ½ cup water. Bring to a gentle simmer. Cover and cook over medium-low heat until beans are tender, about 10 minutes. Add more water if needed.

For rice: Bring 3½ cups water to a boil in a 4.5-quart pot. Add rice, 1 teaspoon salt, 2 tablespoons oil and 2 tablespoons butter. Reduce heat to medium and simmer for about 10 minutes or until the rice has absorbed all the water and formed small holes on top (do not cover the pot). Pour rice into a bowl and set aside.

If using a rice cooker method, add all the ingredients to the pot of the rice maker. Start the cooking cycle and half way through the cycle, when all the water is gone, pour the rice into a bowl and set aside.

Assembly: Add 1 tablespoon oil to the same pot used to cook the rice. Place 1/3 of the rice on the bottom of the pot followed by 1/3 of the meat mixture.  Continue to alternate the layers until all the ingredients are used. Use the handle of a wooden spoon to poke several holes in the rice, all the way to the bottom of the pot to allow steam to escape.  Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam.

Simmer on medium-high heat for 5 minutes then lower heat to medium-low and cook for 25 minutes.

To serve, gently spoon the rice mixture onto a serving platter, lightly mixing the ingredients. The bottom of the rice develops a crispy crust (tadigh) that can be served on a separate plate. To make a thicker crust use more oil on the bottom of the pot and simmer the rice longer, up to an hour.

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Reshteh Polo (Rice Pilaf) in Rice Cooker

Tags

basmati rice, cooking rice, crispy crust, noodle, persian food, Persian recipes, Persian rice pilaf, Polo, raisins, reshteh, rice, tadigh, vegetarian rice

Reshteh polo is a delicious Persian rice pilaf made with a very thin pasta (reshteh). In Iran, they actually use a roasted rice reshteh for this dish, but I prefer the taste of homemade roasted vermicelli. If you don’t have a Persian rice cooker, cook the rice kateh style and add the reshteh to the rice. If cooking your rice the polo style, add your reshteh before straining the rice.

Reshteh Polo (Rice Pilaf) in Rice Cooker

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 6 servings

INGREDIENTS

For rice:

3 cups long grain basmati rice*
5 ¾ cups water
1½ teaspoons salt
4 tablespoons oil
2 tablespoons butter

For reshteh and raisins:

2 cups reshteh (Capellini Spezzati or angel hair pasta broken into pieces)
1 tablespoon oil
1½ cups raisins
1 tablespoon butter

Saffron (optional)

* Measure the rice and water using a regular measuring cup. The measuring cup packaged with the rice cooker is smaller than the standard U.S. measuring cup.

INSTRUCTIONS

Pour the rice into a bowl; cover with cold water. Swish the rice around gently with your hand; drain and repeat until the water is clear. Rinsing washes off loose starch, making the rice less sticky. Strain the rice thoroughly to get rid of the excess water.

Combine all the rice ingredients in the pot of the rice cooker. Use a Persian rice cooker which is designed to cook light and fluffy rice with tadig (crispy crust). If you don’t have one use a regular rice cooker.

Cover the pot, plug the rice cooker in. Turn the machine on and start the cooking cycle following the manufacturer’s timing.

While rice is cooking toast reshteh in a frying pan with 1 tablespoon oil over medium high heat for about 3 to 4 minutes or until the reshteh turns golden brown, keep stirring to prevent it from burning. Remove from heat and set aside.

Heat 1 tablespoon butter and raisins in a small frying pan over medium heat for about 1 minute or until the butter melts. Remove from heat and set aside.

Half way through cooking, when rice starts to rise to the top of the water, stir in toasted reshteh and gently mix to combine. Add raisins, cover and cook until the cycle finishes. Optional: place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with the lid to absorb the steam.

To serve, gently spoon the rice mixture onto a serving platter lightly mixing the ingredients. The bottom of the rice develops a crisp crust that can be served on a separate plate.

Optional: Dissolve a pinch of saffron in 1 tablespoon hot water.  Mix in 1 cup of cooked rice and use for garnish.

Serve with braised chicken thighs or breast.

Capellini spezzati

Combine all the rice ingredients in the pot of the rice cooker. Cover the pot; plug the rice cooker in. Turn the machine on and start the cooking cycle.

toast reshteh in a frying pan with 1 tablespoon oil over medium high heat for about 3 to 4 minutes or until the reshteh turns golden brown, keep stirring to prevent it from burning.

Remove from heat and set aside.

Heat 1 tablespoon butter and raisins in a small frying pan over medium heat for about 1 minute or until the butter melts. Remove from heat and set aside.

Half way through cooking, when rice starts to rise to the top of the water…

Add the reshteh.

stir in toasted reshteh and gently mix to combine.

Top the rice with raisins.

Cover and cook until the cycle finishes. Optional: place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with the lid to absorb the steam.

To serve, gently spoon the rice mixture onto a serving platter lightly mixing the ingredients.

Optional: Dissolve a pinch of saffron in 1 tablespoon hot water. Mix in 1 cup of cooked rice and use for garnish.

The bottom of the rice develops a crisp crust that can be served on a separate plate.

Reshteh Polo (Noodle Rice)

Zereshk Polo (Barberry Rice)

Tags

Barberry Rice, basmati rice, berry rice, cooking rice, crispy crust, Persian recipes, Persian rice, Polo, saffron, tadig, tadigh

Zereshk Polo (Barberry Rice)

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 6 servings

INGREDIENTS

For Rice:
3 cups basmati rice, rinsed and drained
1½ quarts (10 cups) water
2 tablespoons salt
6 tablespoons oil
2 tablespoons butter, melted

For Topping:
¾ cup zereshk (barberries), rinsed and drained
1 tablespoon sugar
1 tablespoon butter
¼ teaspoon ground saffron

INSTRUCTIONS

Pour the rice into a bowl; cover with cold water. Swish the rice around gently with your hand; drain and repeat until the water is clear. Rinsing washes off loose starch, making the rice less sticky. Strain the rice.

Bring 10 cups water and 2 tablespoons salt to a boil in a 5-quart nonstick pot. Add rice; cook over medium heat for about 8 minutes or until rice rises to the top. Drain in a mesh colander.

Heat 4 tablespoons oil in the same pot used to cook the rice. Pour in the rice. Cover; cook over medium heat for 10 minutes or until the rice starts to steam.

Add the remaining oil and melted butter on top of the rice. Reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot, folding the corners to keep away from the heat source. Cover the pot firmly with a lid; cook for 50 minutes. The dishtowel is used to keep the steam from escaping and to absorb the water that condenses on the inside of the lid, preventing it from falling back into the pot. This results in drier and fluffier rice.

To make the topping for rice, place butter, zereshk and sugar in a skillet over medium low heat. Heat just long enough for butter and sugar to melt. Remove from heat.

Dissolve ¼ teaspoon saffron in 1 tablespoon hot water in a small bowl. Add 2 cups cooked rice, gently mix to combine.

To plate the rice, gently scoop it out onto a serving platter with a wide spatula, mounding it into the shape of a pyramid. Add saffron rice and top with zereshk.

Loosen the tadigh (crispy crust) from the bottom of the pan and serve on a separate platter. If tadigh is hard to remove, lower the bottom of the pot into a sink of cold water for few minutes to help release the crust.

This rice can also be prepared in a rice cooker or in kateh style, then topped with saffron rice and zereshk. Serve with chicken breasts or thighs.

Zereshk Polo (Barberry Rice)

Zereshk (barberries) are available in Persian and Middle Eastern stores.

Soak zereshk in water for 10 to 20 minutes. Remove stems and check for tiny stones.

Transfer zereshk to a strainer using a slotted spoon.

Dirt from zereshk settles to the bottom of the bowl. It’s easier to place the strainer with zereshk over a bowl of water to soak then just lift it out leaving the dirt behind.

Pour the rice into a bowl; cover with cold water. Swish the rice around gently with your hand; drain and repeat until the water is clear. Rinsing washes off loose starch, making the rice less sticky. Strain the rice.

Bring 10 cups water and 2 tablespoons salt to a boil in a 5-quart nonstick pot. Add rice.

Cook over medium heat for about 8 minutes or until rice rises to the top.

Boil the rice until ‘al dente’, the outer layer is soft but the inner layer is firm to the bite.

Drain in a mesh colander.

Heat 4 tablespoons oil in the same pot used to cook the rice. Pour in the rice. Cover; cook over medium heat for 10 minutes or until the rice starts to steam.

Add the remaining oil and melted butter on top of the rice. Reduce heat to low. Cover the pot firmly with a lid; cook for 50 minutes.

Place butter, zereshk and sugar in a skillet over medium low heat.

Heat just long enough for butter and sugar to melt. Remove from heat.

Dissolve ¼ teaspoon saffron in 1 tablespoon hot water in a small bowl.

Add 2 cups cooked rice, gently mix to combine.

To plate the rice, gently scoop it out onto a serving platter, top with saffron rice.

Add zereshk on top. You can also mix the zereshk with the rice for plating.

Sabzi Polo (Herb Rice)

Tags

basmati rice, chelo, cooking rice, crispy crust, easy herb rice, herb rice, parboiled rice, Persian recipes, Persian rice, Polo, saffron, tadig, tadigh, vegetarian rice

Sabzi Polo (Herb Rice)

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: 6 servings

INGREDIENTS

1 bunch parsley (2 cups chopped)
1 bunch cilantro (1½ cups chopped)
1 bunch fresh dill (1½ cups chopped)
1 bunch green onions/scallions (1½ cups chopped)
1 bunch fresh fenugreek (1 cup chopped) or 1/3 cup dried fenugreek
4 cloves garlic
3 cups basmati rice, rinsed and drained
3 liters (12 cups) water
3 tablespoons salt
6 tablespoons oil
3 tablespoons butter melted
saffron (optional)

INSTRUCTIONS

Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.

Bring water and salt to a boil in a 5-quart nonstick pot. Add rice; stir and return back to a boil. Lower heat to medium; cook for about 6 to 8 minutes or until rice rises to the top. Add chopped herbs and garlic; gently stir to combine. Drain in a mesh colander.

Heat 4 tablespoons oil to the same pot used to cook the rice. Pour rice mixture into the pot. Cover; cook over medium heat for 10 minutes or until the rice starts to steam.

Add the remaining oil and melted butter on top of the rice. Reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot, folding corners to keep away from the heat source. Cover the pot firmly with a lid; cook for 50 minutes.

Serve sabzi polo (herb rice) either by placing it on a serving platter or unmolding it. To plate the rice, gently scoop it out onto a serving platter with a wide spatula, mounding it into the shape of a pyramid. Loosen the tadigh (crispy crust) from the bottom of the pan; lay them over the rice or arrange them on a separate plate.

If the tadigh is hard to remove, lower the bottom of the pot into a sink filled with few inches of cold water for few minutes to help release the crust or place the pot on a wet towel.

To unmold the rice, place a round serving platter upside down on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together, as you would invert a cake pan. This will keep the tadigh intact.  Dissolve a pinch of saffron in 1 tablespoon hot water, mix with 1 cup of sabzi polo. Use for garnish.

Serve sabzi polo (herb rice) with mahi, pan-fried salmon, braised chicken breasts, braised chicken thighs or braised beef.

Sabzi Polo (Herb Rice)

Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.

Bring water and salt to a boil in a 5-quart nonstick pot.

Add rice, cook over medium high heat for about 6 to 8 minutes or until rice rises to the top.

Add chopped herbs and garlic.

Gently stir to combine.

Drain in a mesh colander.

Heat 4 tablespoons oil in the same pot used to cook the rice. Pour rice mixture into the pot.

Cover; cook over medium heat for 10 minutes or until the rice starts to steam.

Add the remaining oil and melted butter on top of the rice. Reduce heat to low. Cover the pot firmly with a lid; cook for 50 minutes.

Dissolve a pinch of saffron in 1 tablespoon hot water.

Mix with 1 cup of sabzi polo. Use for garnish.

Sabzi Polo (Herb Rice)

Sabzi Polo (Herb Rice)

Kabab koobideh (Persian Kabab)

Tags

BBQ kabab, chelo, Chelo kabab, ground beef kabab, kabab on skewer, Persian kabab, Polo

Kabab koobideh(Persian Kabab)

Prep time: 40 min
Cook time: 30 min
Ready in: 1 hour 10 min
Yields: 6 servings

INGREDIENTS

1½ pounds fresh ground beef
1 large onion
1½ teaspoons salt
½ teaspoon ground black pepper

INSTRUCTIONS

Peel and grate the onion using a metal grater; drain in a sieve to separate the onion pulps from the juice. Discard the juice. The juice from the onion can make the meat mixture too wet making it hard to hold its shape on the skewer.

Mix all the ingredients in a large bowl, knead for about 5 minutes or until well combined. Let stand at room temperature for at least 30 minutes.

To shape the kabab, take a handful of the meat mixture, wrap around the skewer like a hot dog. Using the palm of your hand, gently press the meat around the skewer forming an evenly long and flat shape. The meat has to be evenly balanced on the skewer to keep its shape on the grill. Gently pinch the meat into sections using your thumb and forefinger.  To avoid the meat from sticking to your hands, dip your hands in warm water before handling the meat.

Preheat the grill. Remove the grate if using long flat skewers.

Place the skewers over the grill. To prevent the meat from falling off the skewers, keep turning the skewers over during the first few minutes of cooking to let the meat cook evenly on both sides. Cook for about 10 to 15 minutes or until the meat is cooked through.

If grilling the kababs without the flat skewers, keep the grate on the grill. Take a handful of the meat mixture; form into 5-inch oblong shapes. Grill 5 to 7 minutes on each side or until the meat is cooked through.

Grill some onions and tomatoes to serve with the kababs (optional). Sprinkle kababs with sumac to add tart and lemony kick (optional).

Serve with chelo-polo (plain rice).

Kabab Koobideh (Persian Kabab)

Mix all the ingredients in a large bowl.

Knead for about 5 minutes or until well combined. Let stand at room temperature for at least 30 minutes.

To shape the kabab, take a handful of the meat mixture, wrap around the skewer like a hot dog. Using the palm of your hand, gently press the meat around the skewer forming an evenly long and flat shape.

Place the skewers over the grill. To prevent the meat from falling off the skewers, keep turning the skewers over for the first few minutes of cooking to let the meat cook evenly on both sides.

Cook for about 10 to 15 minutes or until the meat is cooked through.

If grilling the kababs without the flat skewers, keep the grate on the grill. Take a handful of the meat mixture; form into 5-inch oblong shapes. Grill 5 to 7 minutes on each side or until the meat is cooked through.

Grill some onions and tomatoes to serve with the kababs (optional).

Chelo-Polo (Plain Rice)

Tags

basmati rice, chelo. chelo kabab, crispy crust, parboiled rice, Persian rice, Polo, saffron, tadig, tadigh

Chelo-Polo (Plain Rice)

Prep time: 5 min
Cook time: 1 hour
Ready in: 1 hour 5 min
Yields: 6 servings

INGREDIENTS

3 cups basmati rice rinsed and drained
1½ quarts (10 cups) water
2 tablespoons salt
6 tablespoons oil
3 tablespoons butter melted
2 tablespoons plain yogurt
Pinch of ground saffron

INSTRUCTIONS

Pour the rice into a bowl; cover with cold water. Swish the rice around gently with your hand; drain and repeat until the water is clear. Rinsing washes off loose starch, making the rice less sticky. Strain the rice.

Bring 10 cups water and 2 tablespoons salt to a boil in a 5-quart nonstick pot. Add rice; stir and return back to a boil. Lower heat to medium; cook for about 8 minutes or until rice rises to the top. Drain in a mesh colander.

To make tadigh, a golden crispy crust, dissolve a pinch of saffron in 1 tablespoon hot water in a medium bowl. Add 2 tablespoons yogurt, whisk to combine. Heat 4 tablespoons oil in the same pot used to cook the rice. Pour in the yogurt and saffron mixture followed by the rice. Cover; cook over medium heat for 10 minutes or until the rice starts to steam.

Add the remaining oil and melted butter on top of the rice. Reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot, folding the corners to keep away from the heat source. Cover the pot firmly with a lid; cook for 50 minutes. The dishtowel is used to keep the steam from escaping and to absorb the water that condenses on the inside of the lid, preventing it from falling back into the pot. This results in drier and fluffier rice.

When rice is cooked, remove the pot from the heat and let the rice rest, undisturbed with the lid on, for at least 5 minutes. This results in a uniform texture, with the bottom layers as fluffy as the top, and also helps to free the crust from the bottom of the pan.

Serve the rice either by placing it on a serving platter or unmolding it. To plate the rice, gently scoop it out onto a serving platter with a wide spatula, mounding it into the shape of a pyramid. Loosen the tadigh (crispy crust) from the bottom of the pan; lay them over the rice or arrange them on a separate plate. If the tadigh is hard to remove, lower the bottom of the pot into a sink of cold water for few minutes to help release the crust.

To unmold the rice, place a round serving platter upside down on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together, as you would invert a cake pan. This will keep the tadigh intact.

Perfectly cooked rice has distinct and tender grains, not mushy, and is light and fluffy.

Polo and chelo are terms used interchangeably to describe rice that is parboiled then steamed. Plain rice served with stew or kabab is called chelo (chelo kabab) and rice mixed with other ingredients is called polo (sabzi polo).

Pour the rice into a bowl; cover with cold water. Swish the rice around gently with your hand; drain and repeat until the water is clear. Rinsing washes off loose starch, making the rice less sticky. Strain the rice.

Soaking the rice is believed to shorten the cooking time and to allow for maximum expansion of long-grain rice, especially basmati. It also makes the grains a little less brittle so they’re less likely to break during cooking. Soak the rice by covering it with cold water by 1 to 2 inches for at least 30 minutes.

Bring 10 cups water and 2 tablespoons salt to a boil in a 5-quart nonstick pot. Add rice.

Cook over medium heat for about 8 minutes or until rice rises to the top.

Boil the rice until ‘al dente’, the outer layer is soft but the inner layer is firm to the bite.

Drain in a mesh colander.

Dissolve a pinch of saffron in 1 tablespoon hot water in a medium bowl. Add 2 tablespoons yogurt.

Whisk to combine.

Heat 4 tablespoons oil in the same pot used to cook the rice. Pour in the yogurt and saffron mixture.

Add the rice.

Heat 4 tablespoons oil in the same pot used to cook the rice. Pour in the rice. Cover; cook over medium heat for 10 minutes or until the rice starts to steam.

Cover; cook over medium heat for 10 minutes or until the rice starts to steam.

Add the remaining oil and melted butter on top of the rice. Reduce heat to low. Cover the pot firmly with a lid; cook for 50 minutes.

The dishtowel is used to keep the steam from escaping and to absorb the water that condenses on the inside of the lid, preventing it from falling back into the pot. This results in drier and fluffier rice.

Remove the pot from the heat and let the rice rest, undisturbed with the lid on, for at least 5 minutes. This results in a uniform texture, with the bottom layers as fluffy as the top, and also helps to free the crust from the bottom of the pan.

To unmold the rice, place a round serving platter upside down on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together, as you would invert a cake pan. This will keep the tadigh intact.

Polo (Rice) in Rice Cooker

Tags

basmati rice, chelo, cooking rice, crispy crust, Persian rice, Polo, saffron, tadig, tadigh

Polo (Rice) in Rice Cooker

Prep time: 5 min
Cook time: 1 hour
Ready in: 1 hour 5 min
Yields: 6 servings

INGREDIENTS

3 cups long grain basmati rice
5½ cups water
1½ teaspoons salt
3 tablespoons oil
2 tablespoons butter

INSTRUCTIONS

Measure rice with a regular measuring cup. The cup packaged with the rice cooker is different size than a standard U.S. measuring cup. Use a Persian rice cooker which is designed to cook light and fluffy rice with tadig (crispy crust).

Pour the rice into a bowl; cover with cold water. Swish the rice around gently with your hand; drain and repeat until the water is clear. Rinsing washes off loose starch, making the rice less sticky. Strain the rice thoroughly to get rid of the excess water.

Combine all the ingredients in the pot of the rice cooker. Cover the pot; plug the rice cooker in. Turn the machine on and start the cooking cycle following the manufacturer’s timing.

When rice is ready, unplug the rice cooker.  Lift the pot out; remove the lid. To unmold the rice, place a round serving platter on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together, as you would invert a cake pan.

Experiment with the water to rice ratio to obtain the desired texture. More water results in softer and stickier rice; less water results in firmer more separate grains.

Polo (Rice) in Rice Cooker

Pour the rice into a bowl; cover with cold water. Swish the rice around gently with your hand.

Drain and repeat until the water is clear.

Strain the rice thoroughly to get rid of the excess water.

Combine all the ingredients in the pot of the rice cooker. Cover the pot; plug the rice cooker in, turn it on.

Pars Rice Cooker can be found at Persian supermarket.

Kateh (Steamed Rice)

Tags

basmati rice, cooking rice, crispy crust, Persian rice, Polo, saffron, steamed rice, tadig, tadigh

Kateh (Steamed Rice)

Prep time: 5 min
Cook time: 1 hour
Ready in: 1 hour 5 min
Yields: 6 servings

INGREDIENTS

3 cups basmati rice rinsed and drained
5½ cups water
1½ teaspoons salt
3 tablespoons oil
2 tablespoons butter

INSTRUCTIONS

Pour the rice into a bowl; cover with cold water. Swish the rice around gently with your hand; drain and repeat until the water is clear. Rinsing washes off loose starch, making the rice less sticky.  Strain the rice thoroughly to get rid of the excess water.

Bring 5½ cups water to a boil, covered, in a 5-quart nonstick pot over high heat. Pour in the rice, salt, oil and butter; stir, bring the water back to a boil. Reduce heat to medium low. Cook, uncovered, for about 15 to 18 minutes or until all the liquid is absorbed and tiny small holes develop on the surface of the rice. Do not stir the rice at this stage, as the rice grains are fragile and can break easily.

Reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot, folding the corners to keep away from the heat source. Cover the pot firmly with a lid; cook for 40 to 50 minutes. The dishtowel is used to keep the steam from escaping and to absorb the water that condenses on the inside of the lid, preventing it from falling back into the pot. This results in drier and fluffier rice.

Remove the pot from the heat and let the rice rest, undisturbed with the lid on, for at least 5 minutes. This results in a uniform texture, with the bottom layers as fluffy as the top, and also helps to free the crust from the bottom of the pan.

Serve the rice either by placing it on a serving platter or unmolding it. To plate the rice, gently scoop it out onto a serving platter with a wide spatula, mounding it into the shape of a pyramid.  Loosen the tadigh (crispy crust) from the bottom of the pan; lay them over the rice or arrange them on a separate plate. If the tadigh is hard to remove, lower the bottom of the pot into a sink of cold water for few minutes to help release the crust.

To unmold the rice, place a round serving platter upside down on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together, as you would invert a cake pan. This will keep the tadigh intact.

Perfectly cooked rice has distinct and tender grains, not mushy, and is light and fluffy. The water to rice ratio can be altered to obtain the required rice texture. If the rice is overcooked (mushy), use less water next time; if undercooked (hard), use more water.

Kateh (Steamed Rice)

Pour the rice into a bowl; cover with cold water. Swish the rice around gently with your hand.

Drain and repeat until the water is clear.

Strain the rice thoroughly as the excess water can make the rice mushy.

Bring 5½ cups water to a boil, covered, in a 5-quart nonstick pot over high heat.

Pour in the rice, salt, oil and butter; stir, bring the water back to a boil. Reduce heat to medium low.

Cook, uncovered, for about 15 to 18 minutes or until all the liquid is absorbed and tiny small holes develop on the surface of the rice.

Reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot. Cover the pot firmly with a lid; cook for 50 minutes.

Tahchin Morgh (Chicken Tahchin)

Tags

basmati rice, cake rice, chelo, chicken rice, cooking rice, crispy crust, Persian rice, Polo, saffron, saffron and yogurt rice, saffron rice, steamed rice, tadig, tadigh

Tahchin Morgh (Chicken Tahchin)

Prep time: 10 min
Cook time: 2 hours
Ready in: 2 hours 10 min
Yields: 6 servings

INGREDIENTS

Chicken
6 large chicken thighs
1 cup water
¼ teaspoon salt
¼ teaspoon ground black pepper
1 onion peeled

Saffron mixture
2 cups yogurt
½ teaspoon ground Saffron
2 egg yolks

Rice
3 cups long grain basmati rice
1½ tablespoons salt
10 cups water
4 tablespoons (¼ cup) oil
2 tablespoons butter

INSTRUCTIONS

For chicken:

Wash chicken thighs; place in a large pan. Add 1 cup water, ¼ teaspoon salt, ¼ teaspoon pepper and 1 whole peeled onion. Bring to a boil. Lower heat to medium low; cover, cook for 40 to 50 minutes or until chicken is fork tender. Remove skins and discard onion. Set aside to cool.

In a small bowl, dissolve ¼ teaspoon ground saffron in 1 tablespoon hot water. Add 1 cup yogurt, stir to combine. Pour over cooked chicken. Season with salt and ground pepper.

For rice:

Bring 10 cups water and 1½ tablespoons salt to a boil in a 5-quart nonstick pot. Add rice; cook over medium heat for about 6 to 8 minutes or until rice rises to the top. Drain in a mesh colander.

In a medium bowl, dissolve ¼ teaspoon saffron in 1 tablespoon hot water. Add 1 cup yogurt and 2 egg yolks; whisk to combine. Stir in 3 cups half cooked rice.

To Assemble:

Heat 4 tablespoons of oil in the same pot used to cook the rice. Add saffron and rice mixture, covering the bottom of the pan evenly, followed by a layer of plain rice. Arrange chicken pieces over the rice, top with the remaining rice. Pour the remaining chicken juice, saffron and yogurt mixture over the rice. Cover, cook over medium heat for 10 minutes.

Place a clean dish towel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lower heat to medium low, cook for 50 minutes.  Half way through cooking, add 2 tablespoons butter to the top.

To unmold the rice, place a round serving platter on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together.

Tahchin Morgh (Chicken Tahchin)

Place chicken thighs, 1 cup water, ¼ teaspoon salt, ¼ teaspoon pepper and 1 whole peeled onion in a large pot. Bring to a boil. Lower heat to medium low; cover, cook for 40 to 50 minutes or until chicken is fork tender.

In a small bowl, dissolve ¼ teaspoon ground saffron in 1 tablespoon hot water. Add 1 cup yogurt, stir to combine.

Pour over cooked chicken. Season with salt and ground pepper.

Bring 10 cups water and 1½ tablespoons salt to a boil in a 5-quart nonstick pot. Add rice; cook over medium heat for about 6 to 8 minutes or until rice rises to the top.

Drain in a mesh colander.

In a medium bowl, dissolve ¼ teaspoon saffron in 1 tablespoon hot water. Add 1 cup yogurt and 2 egg yolks.

Whisk to combine.

Add yogurt, egg and saffron mixture to 3 cups half cooked rice.

Heat ¼ cup oil in the same pot used to cook the rice. Add yogurt, egg and saffron mixture, evenly covering the bottom of the pan.

Cover with a layer of rice. Arrange chicken pieces over the rice, top with the remaining rice.

Pour the remaining chicken juice, saffron and yogurt mixture over the rice. Cover, cook over medium heat for 10 minutes.

Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lower heat to medium low, cook for 50 minutes.

Half way through cooking process add 2 tablespoons butter to the top.

To unmold the rice, place a round serving platter on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together.

Tahchin Morgh (Chicken Tahchin)

Adas Polo (Lentil Rice)

Tags

basmati rice, cooking rice, crispy crust, lentil, lentil rice, Persian recipes, Persian rice, Polo, raisin, saffron, steamed rice, tadigh

Adas Polo (Lentil Rice)

Prep time: 15 min
Cook time: 2 hours
Ready in: 2 hours 15 min
Yields: 6 to 8 servings

INGREDIENTS

Lentils
2 cups lentils
6 cups water
Raisins
2 cups raisins
2 tablespoons butter

Meat
1 medium onion peeled and chopped
4 tablespoons oil
2 pounds good quality chuck beef, cut into ½-inch cubes
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
2 cups water

Rice
3 cups long grain basmati rice washed and drained
10 cups water
1½ tablespoons salt
4 tablespoons oil

Safrron Mixture
¼ cup water
¼ cup oil
1/8 teaspoon ground saffron (optional)

INSTRUCTIONS

For lentils: Place the cleaned and washed lentils in a medium size pot. Add 6 cups of water, cover and bring to a boil. Reduce heat to medium low, cook for about 20 minutes or until the lentils are tender. Drain and set aside.
For Raisins: Heat butter and raisins in a medium size skillet over low heat until the butter is melted. Take off heat and set aside.

For meat: While the lentils are cooking, heat 4 tablespoons oil in a medium size pan over medium high heat. Add chopped onions and cook for about 5 minutes. Add meat, salt, pepper and turmeric. Cook for about 5 minutes. Add 2 cups water. Bring to a boil. Reduce heat, cover and cook over medium low heat for 1 hour or until the meat is fork tender.

For rice: Bring 10 cups of water and 1½ tablespoons salt to a boil in a 6-quart nonstick pot. Add the rice, bring back to a boil. Cook for about 8 minutes over medium heat or until the rice rises to the top. Drain in a mesh colander.
Assembly: Add 4 tablespoons oil to the same pot used to cook the rice. Layer rice, lentils, raisins and meat. Continue to alternate the layers until all the ingredients are used. Use the handle of a wooden spoon to poke several holes in the rice, all the way to the bottom of the pot to allow steam to escape. Cover, cook on medium heat for 10 minutes.

Dissolve saffron in ¼ cup hot water, mix with ¼ cup oil (4 tablespoons), pour over the rice. Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lower heat to medium low, cook for 50 minutes.
To serve, gently spoon the rice mixture onto a serving plate lightly mixing the ingredients. The bottom of the rice develops a crisp crust that you can serve on a separate plate.

This rice can also be prepared with chicken. For vegetarian version omit meat.

Adas Polo

Place the cleaned and washed lentils in a medium size pot. Add 6 cups of water, cover and bring to a boil. Reduce heat to medium low, cook for about 15 minutes or until the lentils are tender.

Drain and set aside.

Heat butter and raisins in a medium size skillet over low heat until the butter is melted.

Take off heat and set aside.

Heat 4 tablespoons oil in a medium size pan over medium high heat. Add chopped onions and cook for about 5 minutes. Add meat, salt, pepper and turmeric.

Cook for about 5 minutes.

Add 2 cups water. Bring to a boil.

Reduce heat, cover and cook over medium low heat for 1 hour or until the meat is fork tender.

Bring 10 cups of water and 1½ tablespoons salt to a boil in a 6-quart nonstick pot.

Add the rice, bring back to a boil. Cook for about 8 minutes over medium heat or until the rice rises to the top.

Add 4 tablespoons oil to the same pot used to cook the rice. Layer rice, lentils, raisins and meat. Continue to alternate the layers until all the ingredients are used.

Dissolve saffron in ¼ cup hot water, mix with ¼ cup oil (4 tablespoons).

Pour saffron mixture over the rice.

Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam.

Lower heat to medium low, cook for 50 minutes.

The bottom of the rice develops a crisp crust that you can serve on a separate plate.

To serve, gently spoon the rice mixture onto a serving plate lightly mixing the ingredients.

Sabzi Polo in Rice Cooker (Herb Rice in Rice Cooker)

Tags

basmati rice, chelo, cooking rice, crispy crust, easy herb rice, herb rice, Persian rice, Polo, saffron, steamed rice, tadig, tadigh

Sabzi Polo in Rice Cooker (Herb Rice in Rice Cooker)

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 6 servings

INGREDIENTS

1 bunch parsley (2 cups chopped)
1 bunch cilantro (1½ cups chopped)
1 bunch fresh dill (1½ cups chopped)
1 bunch green onions/scallions (1½ cups chopped)
1 bunch fresh fenugreek (1 cup chopped) or 1/3 cup dried fenugreek
4 cloves garlic
4½ cups cold water
3 cups basmati rice
2 teaspoons salt
3 tablespoons oil
3 tablespoons butter
1/8 teaspoon saffron (optional)

INSTRUCTIONS

Clean herbs by cutting off the stems, for green onions cut the root ends. Wash, strain and finely chop all the herbs, place in a bowl. Peel and chop garlic cloves, add to the bowl.

Measure rice with a regular measuring cup. Rinse and drain in a mesh strainer. The cup packaged with the Persian rice cooker is smaller than standard U.S. measuring cup. If you don’t have a rice cooker, use kateh method.

Combine all the ingredients except saffron in the rice cooker. Cover the rice cooker and plug it in. Turn the machine on and start the cooking cycle following the manufacturer’s timing. Five minutes into cooking, gently stir the ingredients with a wooden spoon to combine them.

When rice is ready, unplug the rice cooker. Dissolve saffron in 2 tablespoons hot water and pour over the rice. Place a round serving platter on top of the rice cooker. Using pot holders, firmly grab the serving platter and the pot flipping them over together.

Serve sabzi polo (herb rice) with mahi, pan-fried salmon, braised chicken breasts, braised chicken thighs or braised beef.

Sabzi Polo in Rice Cooker (Herb Rice in Rice Cooker)

Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.

Combine all the ingredients except saffron in the rice cooker.

Five minutes into cooking, gently stir the ingredients with a wooden spoon to combine the ingredients.

Persian rice cooker takes 1 hour to cook the rice and create a crust.

Using pot holders firmly grab the serving platters and the pot flipping them over together.

Baghali Polo (Fava Bean and Dill Rice)

Tags

baghali polo tadig, basmati rice, cake rice, chelo, chelo. chelo kabab, cooking rice, crispy crust, dill rice, dill weed rice, easy herb rice, lima bean rice, parboiled rice, Persian rice, Persian vegetarian rice, Polo, saffron, tadig, tadigh

Baghali Polo (Fava Bean and Dill Rice)

INGREDIENTS

3 large bunches fresh dill washed and chopped (6 cups)
1 pound frozen fava beans or lima beans
3 liters (12 cups water)
3 tablespoons salt
3 cups long grain basmati rice washed and drained
1/2 cup oil
3 tablespoons melted butter
1/8 teaspoon ground saffron (optional)

INSTRUCTIONS:

Bring water and salt to a boil in a 5-quart nonstick pot. Add rice; cook over medium heat for about 6 to 8 minutes or until rice rises to the top. Add chopped dill; gently stir to combine. Drain in a mesh colander.

The frozen fava beans used in this recipe are very tender and fall apart if overcooked. That’s why they are added after rice is strained. If using tougher fava or lima beans, add them to the boiling water along with rice and skip the layering step. If you can’t find either of those beans use raw potatoes. Peel and cut a large potato into 1/4-inch cubes and layer in the rice.

Heat 4 tablespoons oil in the same pot used to cook the rice. Pour a layer of rice followed by a layer of fava beans. Continue alternating the layers until all the ingredients are used. Cover; cook over medium heat for 10 minutes or until the rice starts to steam.

Add the remaining oil and melted butter on top of the rice. Reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot, folding the corners to keep away from the heat source. Cover the pot firmly with a lid; cook for 50 minutes.

Serve baghali polo either by placing it on a serving platter or unmolding it. To plate the rice, gently scoop it out onto a serving platter with a wide spatula, mounding it into the shape of a pyramid. Loosen the tadigh (crispy crust) from the bottom of the pan; lay them over the rice or arrange them on a separate plate.

If the tadigh is hard to remove, lower the bottom of the pot into a sink filled with few inches of cold water for few minutes to help release the crust or place on a wet towel.

To unmold the rice, place a round serving platter upside down on top of the pot. Using pot holders firmly grab the serving platter and the pot flipping them over together, as you would invert a cake pan. This will keep the tadigh intact.

Dissolve a pinch of saffron in 1 tablespoon hot water; mix with 1 cup of baghali polo. Use for garnish.

Serve with mahi, pan-fried salmon, braised chicken breasts, braised chicken thighs or braised beef.

Baghali Polo (Fava Bean and Dill Rice)

Bring water and salt to a boil in a 5-quart nonstick pot.

Add rice.

Cook over medium heat for about 6 to 8 minutes or until rice rises to the top.

Half cooked rice.

Add chopped dill, stir to combine.

Drain in a mesh colander.

Pour a layer of rice in the pot followed by a layer of fava beans. Continue alternating the layers until all the ingredients are used.

Cover, cook for 10 minutes over medium heat.

Mix ½ cup water, melted butter and the remaining oil in a bowl. Pour over rice. Reduce heat to low. Place a kitchen towel or two sheets of paper towel around the lid and cover the pan tightly. Cook for 50 minutes.

Estamboli Polo (Green Beans Rice)

Tags

basmati rice, cooking rice, crispy crust, estamboli, estamboli polo, green bean rice, green beans, Persian recipes, Persian rice, Polo, red rice, saffron, steamed rice, tadig, tadigh

Estamboli polo is one of the favorite rice dishes among Persians. This version that I later learned is actually called loobia polo, uses beef and green beans.  My mother-in-law who was a Tehrani and a great cook, always called this dish estamboli polo. She just recently learned that it was actually called loobia polo as Simmon mentioned in the comment section, so my apologies and thanks to Simmon for the correction.

Estamboli Polo (Green Beans Rice)

Prep time: 15 min
Cook time: 2 hour 30 mins
Ready in: 2 hour 45 min
Yields: 6 to 8 servings

INGREDIENTS

For meat:

1 large onion, peeled and chopped
4 tablespoons oil
2 pounds good quality chuck beef, cut into ½-inch cubes
6 tablespoons tomato paste
1½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon turmeric
¼ teaspoon ground saffron (optional)
2½ cups water
2 pounds fresh or frozen cut green beans, about 6 cups
2 tablespoons butter

For rice:

10 cups water
3 cups long grain basmati rice washed and drained
1 tablespoon salt
4 tablespoons oil (divided)

INSTRUCTIONS

Heat oil in a deep nonstick pan over medium high heat. Add chopped onions. Cook, stirring frequently, for about 5 to 7 minutes or until onions are slightly golden. Increase heat to high, add meat and cook for 5 minutes. Stir in tomato paste, salt, pepper and turmeric. Cook, stirring frequently, for about 10 minutes or until the meat is slightly browned. Add 2½ cups water. Bring to a boil. Lower heat to medium low, cover and cook for about 50 minutes. Add green beans, saffron and 2 tablespoons butter. Cook for 30 minutes or until beans are tender. Taste and adjust seasoning.

Bring 10 cups of water and 1 tablespoon salt to a boil in a large nonstick pot. Add rice; stir and return back to a boil. Lower heat to medium; cook for about 6 to 7 minutes or until rice rises to the top. Drain in a fine mesh colander.

Heat 2 tablespoons oil in the same pot. Arrange one-third of the rice on the bottom of the pot, top with a third of the meat mixture. Repeat alternating the layers until all the ingredients are used. Use the handle of a wooden spoon to poke several holes in the rice, all the way to the bottom of the pot to allow steam to escape. Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Cook over medium heat for 10 minutes. Pour ¼ cup water mixed with the remaining oil (2 tablespoons) over the rice. Lower heat to medium low, cook for 1 hour.

To serve, gently spoon the rice mixture onto a serving plate lightly mixing the ingredients. The bottom of the rice develops a crisp crust that you can serve on a separate plate.

Estamboli Polo (Green Beans Rice)

Heat oil in a deep nonstick pan over medium high heat. Add chopped onions. Cook for about 5 to 7 minutes or until onions are slightly golden.

Increase heat to high, add meat and cook for 5 minutes.

Add tomato paste, salt, pepper and turmeric.

Cook for about 10 minutes or until juices are gone and meat is slightly browned.

Add 2½ cups water. Bring to a boil. Lower heat to medium low, cover and cook for about 50 minutes.

Add green beans, saffron and 2 tablespoons butter. Cook for 30 minutes or until beans are cooked. Taste and adjust seasoning.

Bring 10 cups of water to a boil in a large nonstick pan. Add rice and 2 teaspoons salt. Cook over medium high heat for about 6 to 7 minutes or until rice rises to the top. Drain in a fine mesh colander.

Add 4 tablespoons oil to the same pot. Add a layer of rice to the pan followed by a layer of meat mixture. Continue to alternate the layers until all the ingredients are used including the meat sauce.

Use the handle of a wooden spoon to poke several holes in the rice, all the way to the bottom of the pot to allow steam to escape.

Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Cook over medium heat for 10 minutes. Pour ¼ cup water mixed with ¼ cup oil (4 tablespoons) over the rice. Lower heat to medium low, cook for 1 hour.

To serve, gently spoon the rice mixture onto a serving plate lightly mixing the ingredients. The bottom of the rice develops a crisp crust that you can serve on a separate plate.

Sabzi Polo Kateh Style (Herb Rice Steamed)

Tags

basmati rice, cooking rice, crispy crust, easy herb rice, herb rice, kateh, Persian rice, Polo, saffron, steamed rice, tadig, tadigh

Sabzi Polo Kateh Style (Herb Rice Steamed)

Prep time: 20 min
Cook time: 45 min
Ready in: 1 hour 5 min
Yields: 6 servings

INGREDIENTS

1 bunch parsley (2 cups chopped)
1 bunch cilantro (1½ cups chopped)
1 bunch fresh dill (1½ cups chopped)
1 bunch green onions/scallions (1½ cups chopped)
1 bunch fresh fenugreek (1 cup chopped) or 1/3 cup dried fenugreek
4 cloves garlic
4 ½ cups water
3 cups basmati rice
2 teaspoons salt
3 tablespoons oil
3 tablespoons butter
1/8 teaspoon ground saffron (optional)

INSTRUCTIONS

Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs. Rinse and drain the rice in a mesh strainer and set aside.

Bring 4½ cups water to a boil in a 5-quart nonstick pot, covered. Add rice, oil, butter and salt to the pot and bring back to a gentle boil. Add fresh herbs and garlic, stir gently to combine with rice. Lower heat to medium and cook uncovered until all the liquid is absorbed, about 15 minutes.

Reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot, folding corners to keep away from the heat source. Cover the pot firmly with a lid; cook for 30 minutes.

To plate the rice, gently scoop it out onto a serving platter with a wide spatula, mounding it into the shape of a pyramid. Loosen the tadigh pieces  (if any) from the bottom of the pot; lay them over the rice or arrange them on a separate plate. Dissolve a pinch of saffron in 1 tablespoon hot water, mix with 1 cup of sabzi polo. Use for garnish.

Serve sabzi polo (herb rice) with mahi, pan-fried salmon, braised chicken breasts, braised chicken thighs or braised beef.

In kathe method of cooking, the rice is added to water along with salt, oil and butter and cooked until water is absorbed completely, and then steamed. The grains of rice may not get as fluffy and light as the polo method of cooking and the crust on the bottom may not get as thick and crispy. However, the rice will have more flavor and aroma.

Sabzi Polo (Herb Rice)

Wash the herbs, drain and chop them. Peel and chop the garlic, add to the herbs.

Bring 4½ cups water to a boil, covered, in a 5-quart pot over high heat. Add rice, oil, butter and salt to the pot and bring back to a soft boil.

Add fresh herbs and garlic, stir gently to combine with rice.

Lower heat to medium and cook uncovered until all the liquid is absorbed, about 15 minutes.

Reduce heat to low. Place a clean dishtowel or 2 layers of paper towel over the pot, folding corners to keep away from the heat source. Cover the pot firmly with a lid; cook for 30 minutes.

The paper towel is used to keep the steam from escaping and to absorb the water that condenses on the inside of the lid, preventing it from falling back into the pot. This results in drier and fluffier rice.

Dissolve a pinch of saffron in 1 tablespoon hot water, mix with 1 cup of sabzi polo.

Use for garnish.

fenugreek