Rice Cooker Baghali Polo

Tags

baghali, basmati rice, dill, dill rice, fava beans, Gluten free, Persian rice, tadig

Rice Cooker Baghali Polo (Fava Bean and Dill Rice)

In this rice cooker baghali polo, the fragrant basmati rice cooks effortlessly mixed with delicate earthy flavored fresh dill and buttery fava beans. We’re not talking about just any rice cooker, it has to be a Persian rice cooker. My Pars rice cooker is the most useful appliance in my kitchen and cooks rice to perfection every single time. It’s a bit pricey, but worth every penny. I love how I can measure all the ingredients and add them to the rice cooker pot and not have to worry about timing the cooking process or burning the rice, not to mention the beautiful tadig it makes every time! All Persian rice dishes can be made in a rice cooker with minimal effort and mess.

I made this baghali polo few months ago when fresh fava beans were available. I probably bought over a pound of fresh fava beans and by the time I shelled them, I ended up with one cup. I also used fresh dill in this recipe. The easiest way to clean dill is to make one cut across the bunched up stems. It’s totally fine to leave some longer stems as long as they are tender. Tender stems add so much more flavor to your dish. During washing you can always snap off the tougher stems if you see any.

Shelling fava beans is a tedious and time-consuming process, but it’s really worth all that effort, trust me. Nothing compares to the taste of freshly shelled fava beans. Most of the times, I buy the frozen shelled ones, but they tend to fall apart quickly and have to be added toward the end of cooking. The fresh ones can be cooked with the rice and won’t fall apart. If you have never shelled these beans before, here is a great video that shows you the process. If you end up with few real large beans, just cut them in half lengthwise and squeeze each half to pop the bean out.

Once you have all your ingredients ready, combine all the rice ingredients except saffron and fava beans in the rice cooker. Cover the rice cooker and plug it in. I used a regular measuring cup for this recipe. The cup packaged with the Persian rice cooker is smaller than the standard U.S. measuring cup. If you use the cup that comes with your rice cooker, adjust the rest of the ingredients.

Turn the rice cooker on and start the cooking cycle following the manufacturer’s timing. Ten minutes into cooking, gently stir the ingredients with a wooden spoon to combine them. You may have to do this a few times to thoroughly mix the dill with rice, otherwise the dill might clump together.

Half way through cooking, about 30 minutes with my rice cooker, stir in the fava beans and continue the cycle.

If you don’t own a rice cooker, use the kateh method. Combine the rice, salt, olive oil, butter, garlic, dill and 3½ cups cold water in a medium pot. Cover and bring to a gentle boil. Then uncover and cook on medium heat until most of the water evaporates. The rice will be half cooked at this point. Stir in the lima beans, cover and cook for about 40 minutes. 

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.

You can serve baghali polo with mahi, pan-fried salmon, braised chicken breasts, braised chicken thighs or braised beef. To make a quick and tasty chicken tender to go with this rice follow the recipe below.

Sautee onions and garlic in olive oil. Add a pinch of ground saffron and either a tablespoon of fresh chopped dill or 1 teaspoon of dry dill weed. Dried dill packs a stronger and more condensed flavor. Place the chicken tenders over the onion mixture, cover and cook for about 20 minutes or until the chicken is cooked through. I used frozen chicken tenders and didn’t need to add any water. If you use fresh chicken tenders, add ¼ cup water and cook on low heat. You can cook your chicken while the rice is cooking.

 

Rice Cooker Baghali Polo (Fava Bean and Dill Rice)

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: 4 servings

INGREDIENTS

For Rice:

2 bunches fresh dill chopped (2 cups)
1 cup fresh or frozen fava beans or 1/2 pound frozen lima beans
2 cups long grain basmati rice washed and drained
3½ cups cold water
2 tablespoons regular olive oil
1 tablespoon butter
1 teaspoon salt
2 garlic cloves peeled and finely chopped
1/8 teaspoon ground saffron (optional)

For Chicken Tenders:

1 small onion chopped
2 garlic cloves finely chopped
2 tablespoons regular olive oil
½ teaspoon fresh or dry dill
8 chicken tenders

INSTRUCTIONS

Combine all the rice ingredients except saffron and fava beans 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. Ten minutes into cooking, gently stir the ingredients with a wooden spoon to combine them. You may have to do this a few times to thoroughly mix the dill with rice.

Half way through cooking, about 30 minutes with my rice cooker, stir in the fava beans and continue the cycle.

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.

To cook chicken tenders:

Sautee onions and garlic in olive oil for about 5 minutes. Stir in ground saffron and fresh or dry dill. Add chicken tenders and water to the onion mixture. Cover and cook for 20 minutes or until the chicken is cooked. If using frozen chicken skip the water.

You can serve Rice Cooker Baghali Polo with mahi, pan-fried salmon, braised chicken breasts, braised chicken thighs or braised beef.

Kalam Polo (Cabbage Rice) With Ground Beef

Tags

basmati rice, Persian food recipes, Persian recipes, Persian rice, saffron, tadig, tadigh

I’m always asked for an easier and faster version of traditional Persian dishes. One of my family’s favorite dishes is kalam polo (cabbage rice) which is prepared just like estamboli polo. You just use cabbage instead of the green beans, but the cooking process is the same. In order to make this dish easier and faster, I used ground beef in this recipe and instead of adding ingredients in stages, I added them in fewer steps. I also eliminated the step for sautéing the cabbage. The resulting dish was as delicious as the original recipe.

Kalam Polo (Cabbage Rice) With Ground Beef

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: 3 to 4 servings

INGREDIENTS

For meat mixture:

1 small onion, peeled and chopped
2 tablespoons olive oil
¼ pound ground beef
2 tablespoons tomato paste
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric
½ teaspoon Persian Advieh polo (rice seasoning)*
Pinch of saffron (optional)
½ cup water
½ head small green cabbage chopped into ½-inch pieces

For rice:

1½ cups long grain basmati rice washed and drained
2½ cups water
½ teaspoon salt
2 tablespoons olive oil divided
1 tablespoon butter

INSTRUCTIONS

Heat 2 tablespoons of oil in a deep skillet over medium-high heat. Add chopped onions. Cook, stirring occasionally, for about 5 to 7 minutes or until onion is slightly golden. Add meat, tomato paste, salt, pepper, turmeric, advieh and saffron. Cook the meat over medium heat for about 10 minutes or until it’s cooked through. Add chopped cabbage and ½ cup water. Cover and continue cooking over medium heat for 10 to 15 more minutes or until most of the liquid is gone. Remove from heat and stir to combine the ingredients. If there is too much liquid in the mixture, cook uncovered for the last 5 minutes of cooking.

While the meat mixture is cooking, add all the rice ingredients with 1 tablespoon of oil to a medium pot. Bring to a boil. Lower heat to medium low and cook, uncovered, until all the water is absorbed by rice, about 10 to 15 minutes. Transfer to a bowl.

To cook the rice in a rice cooker, add all the ingredients and start the cycle. Half way through the cycle, when all the water is absorbed by rice, transfer the rice to another bowl and follow with the rest of the recipe.

Add the remaining 1 tablespoon oil to the bottom of the same pot used for the rice. Place 1/3 of the rice on the bottom of the pot followed by 1/3 of the meat mixture. Continue layering until you use all the ingredients. Place few layers of paper towel over the pot and cover with a lid. Cook on medium heat for 5 minutes for the crust to start developing. Lower the heat to medium low. Cook for 30 to 40 minutes.

Use the same procedure for the rice cooker and continue the cooking cycle.

To unmold the rice, if using a non-stick pot, 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.

Tips for making rice – There is a substantial variation from one type of rice to another and from one brand to another within a given type, and of course the age of the rice is a factor. Experiment with the water to rice ratio to obtain the desired texture. More water results in softer and stickier rice, and less water results in firmer and more separate grains. When adding any stew of meat and vegetables to your rice, always take the water content of the stew into account and adjust the amount of water you add to your rice accordingly. For best results and until you learn exactly how much water to add for your specific batch of rice, use a 1 to 1 ratio, one cup of rice to one cup of water, as your starting point. You can always add more water if the rice is undercooked, but there are no fixes for overcooked rice.

*Advieh is a spice blend made of cinnamon, cumin, cardamom, ginger, cloves and rose bud petals. It can be found in the Persian or specialty stores.

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)

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.

Persian Macaroni (Persian Spaghetti)

Tags

crispy crust, Iranian spaghetti, Pasta, Persian macaroni, Persian pasta, potato crust, potato tadigh, tadig, tadigh

Persian Macaroni (Persian Spaghetti)

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

INGREDIENTS

1 large onion peeled and chopped
5 cloves garlic peeled and chopped
8 tablespoons oil divided
1 pound ground beef
1 can (6 ounces) tomato paste
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground turmeric
½ teaspoon dried oregano (optional)
¼ teaspoon ground saffron (optional)
1 can green peas drained (optional)
1 pound spaghetti

INSTRUCTIONS

Heat 4 tablespoons oil in a nonstick skillet over medium high heat. Add onions and garlic; cook for about 5 minutes. Add ground beef, tomato paste, salt, pepper and turmeric; cook for 5 minutes. Stir in oregano; cook 2 to 3 minutes or until meat is slightly browned. Stir in saffron and green peas, remove from heat. Fresh or frozen peas (1½ cups) can be substituted for canned peas and 1½ teaspoons fresh chopped oregano can be substituted for dry oregano. To add more moisture to the pasta, add about ½ cup hot water to the meat and simmer it for up to 10 minutes while the pasta is cooking (optional).

Bring 6 quarts of water and 2 tablespoons salt to a boil in a large nonstick pot. Add pasta to the boiling water, stirring occasionally to prevent it from sticking. Cook for 8 minutes or until the pasta is “al dente”, firm but not hard. Drain in a colander.

Add 4 tablespoons oil to the same pot used to cook the pasta. Layer pasta and meat in the pot, alternating layers until all the ingredients are used. Place a clean dish towel 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 over medium heat for 10 minutes or until it starts steaming. Lower heat to low, cook for 30 minutes. For potato crust, place ½-inch thick slices of potato on the bottom of the pot.

To unmold the pasta, 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.

Serve with Cucumber and Tomato Salad.

Persian Macaroni (Persian Spaghetti)

Heat 4 tablespoons oil in a nonstick skillet over medium high heat. Add onions and garlic.

Cook for about 5 minutes.

Add ground beef, tomato paste, salt, pepper and turmeric.

Cook for 5 minutes.

Stir in oregano; cook 2 to 3 minutes or until meat is slightly browned.

Stir in saffron and green peas, remove from heat.

Bring 6 quarts of water and 2 tablespoons salt to a boil in a large nonstick pot. Add pasta to the boiling water, stirring occasionally to prevent it from sticking.

Cook for 8 minutes or until the pasta is “al dente”, firm but not hard.

Drain in a colander.

Add 4 tablespoons oil to the same pot used to cook the pasta. Layer pasta and meat in the pot.

Alternate layers until all the ingredients are used.

Place a clean dish towel 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 over medium heat for 10 minutes until it starts steaming.

For potato crust, place ½-inch thick slices of potato on the bottom of the pot.

Lower heat to low, cook for 30 minutes.

Potato tadigh (crust)

To unmold the pasta, 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)

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.

Cheshm Bolboli Polo (Black-Eyed Pea Rice)

Tags

basmati rice, cooking rice, crispy crust, dill rice, dill weed rice, easy herb rice, Persian rice, steamed rice, tadig, tadigh

Cheshm bolboli polo, black-eyed pea rice, is a Persian layered rice usually made of fresh dills and fresh black-eyed peas (when in season and available), hence the name. It can be made vegetarian or served with chicken, fish or meat. In this simplified version, dried dills and peas are used and sautéed ground beef is layered in the rice (instead of meatballs) to reduce preparation and cooking time. Canned black-eyed peas can be substituted for dried peas and 1½ cups fresh chopped dills can be substituted for dry dill.

Cheshm Bolboli Polo (Black Eyed Pea Rice)

Prep time: 15 min
Cook time: 1 hour
Ready in: 1 hour 15 min
Yields: 4 to 6 servings

INGREDIENTS

Peas:
1 cup black-eyed peas
4 cups water

Meat:
1 medium onion peeled and chopped
2 tablespoons oil
1 pound ground beef
½  teaspoons salt
¼  teaspoon ground black pepper
½ teaspoon turmeric
1 teaspoon dried dill

Rice:
2 cups long grain rice washed and drained
3.5 cups water
2 tablespoons butter
3 tablespoons oil
1½ teaspoons salt
½ cup dried dill

INSTRUCTIONS

For peas: Rinse and place the peas in a medium size pot. Add 4 cups water, cover and bring to a boil. Reduce heat to medium, cook for about 30 minutes or until peas are tender. Drain and set aside.

For meat: While the peas are cooking, heat oil in 12-inch nonstick skillet over medium-high heat.  Add chopped onions and cook, stirring frequently, until beginning to brown, about 5 minutes. Add ground beef, salt, pepper and turmeric. Cook until juices evaporate, about 5 minutes. Add ½ teaspoon dried dill and cook until meat browns, about 3 minutes.

For rice: Bring 3.5 cups water to a boil in a 4.5-quart nonstick pot. Add rice, 1½ teaspoons salt, 2 tablespoons oil and butter, reduce heat to medium high and simmer for about 20 minutes or until the rice has absorbed all the water (do not cover the pot). Pour rice into a bowl and set aside.

Assembly: Add 1 tablespoon oil to the same pot used to cook the rice and sprinkle with ½ teaspoon dried dill. Layer rice, dried dill, peas 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.  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.

If made without ground beef, it can be served with braised beef, chicken breast or chicken thighs.

Black Eyed Pea Polo (Rice with Peas and Dill)

Place the cleaned and washed peas in a medium size pan. Add 4 cups of water, cover and bring to boil. Reduce heat to medium-high, cook for about 30 minutes or until the peas are tender. Drain and set aside.

Heat oil in 12-inch nonstick skillet over medium-high heat. Add chopped onions and cook, stirring frequently, until beginning to brown, about 5 minutes.

Add ground beef, salt, pepper and turmeric. Cook until juices evaporate, about 5 minutes.

Add ½ teaspoon dried dill and cook until meat browns, about 3 minutes.

Meat mixture.

Bring 4 cups of water to boil in a 4.5-quart nonstick pot. Add rice, salt, 2 tablespoons oil and butter, reduce heat to medium high and simmer for about 20 minutes or until the rice has absorbed all the water (do not cover the pot).

Once the rice is done place into a bowl and set aside.

Add 1 tablespoons of oil to the same pot used to cook the rice and sprinkle with ½ teaspoon dried dill. Layer rice, dried dill, peas 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.

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 the heat to medium- low and cook for 25 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 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