The Art Of Cooking Persian Crispy Rice
Rice is known to be an ingredient which tends to have endless possibilities. It also comes in many varieties, such as basmati, jasmine and brown rice. In Iran, the preparation of rice is said to be an art form altogether. Rice often forms the centrepiece of any meal in Persian cuisine. For example, chicken and meat kebobs are often served alongside a plate of basmati rice. Additionally, Persian stews such as fesenjan, ghormeh sabzi or gheymeh, are traditionally served on top of a bed of basmati rice. No matter the dish, you can expect to find basmati rice as part of any Persian meal.
And not just a part of any meal. Persian rice is often the centrepiece of the dinner table! In addition to being paired alongside dishes such as Persian stews and kebobs, there are a variety of Persian rice dishes in which the rice is the main star of the show. This includes dishes such as haveej polo, or basmati rice mixed with sweetened and softened carrots, or adas polo, basmati rice mixed with lentils. These two dishes are tremendously popular in Persian cuisine. However, there are other Persian rice dishes which are quite popular as well, such as shirin polo and sabzi polo. Many of these rices are served to celebrate special occasions. For example, shirin polo is often prepared to celebrate weddings.
Add Flavors As Per Your Convenience
One of the best things about the Persian basmati rice dishes is that you can add anything and everything to enhance its taste. While the base of all these Persian rice dishes is basmati rice, the mix-ins are what differentiates the dishes from one another. For example, shirin polo included candied orange peels and cranberries. Sabzi polo includes a variety of different herbs and greens.
The key to a successful outcome is to cook the rice for a long time and make sure that it absorbs all the flavors slowly and steadily. While plain white basmati rice is often served alongside Persian stews, Persian rice dishes which are heavy on the inclusions, such as adas polo or sabzi polo, are usually eaten with a protein, such as fish, chicken or kebob.
Tahdig – The Hero Of The Persian Cuisine
If you have ever tried Persian food, then you would know the significance of Tahdig for the Iranians. And not just for Iranians, but for everyone who has enjoyed Persian food before. Tahdig is the thin layer of crispy rice that forms at the bottom of the pot when making an entire pot of basmati rice. In fact, the word “Tahdig” translated from Farsi to English translates to “bottom of the pot.” It is often the favorite part of any Persian cuisine rice dish.
Tahdig is prepared in such a way that whenever you take a bite, you get to enjoy perfect crispiness. It’s not burnt and it’s not soft – it’s just the right amount of crisp. It takes years of practice to perfect, but when gotten right, there is truly no dish that matches Persian tahdig. Such an innovative yet traditional food item is what makes Persian cuisine a favorite amongst the food lovers all over the world.
The Ultimate Crispy Rice – Best Part Of The Meal
No matter what anyone says, Tahdig has a special place in every Iranians’ heart. The simplicity of the dish is what makes it a hit amongst the masses. The actual meaning of Tahdig is “bottom of the pot,” which is a layer of crispy, crunchy white basmati rice. While many cuisines have their own form of crispy rice, such as Japanese onigiri or the socarrat in Spanish paella, there truly is nothing that matches Persian crispy rice. It is a one-of-a-kind dish that has been enjoyed for centuries. Whether you’re enjoying it on its own or topped with stew, Tahdig is sure to be the centerpeice of your next meal!is aluminum oxide toxic
Comments are closed.