I want to make persian style white rice and make chicken kabob...any simple directions on making this dish?!
Answers:
Persian Rice:
http://www!.asiafood!.org/persiancooking/r!.!.!.
Rinse the Basmati rice until the water runs clear!. Then parboil it until the grains break or smush between your fingers, rinse after parboiling in cold water!.
Next, put1/4" of corn oil in the bottom of the pan, and get it really hot (so the rice sizzles when you put back in the pan)!. Cover with a tea towel between the pan and the lid & simmer for 20 minutes!.
Quickly cool the bottom of the pan quickly by dipping it in cold water!. (this will release the "tadig"-the crunchy stuff- from the bottom of the pan)!. Lastly, fluff with a fork and serve warm!. You can dump out the rest of the rice onto a plate to get to the tadig!.
JOOJEH KEBAB:
http://www!.persiancity!.com/recipes/recip!.!.!.Www@FoodAQ@Com
http://www!.asiafood!.org/persiancooking/r!.!.!.
Rinse the Basmati rice until the water runs clear!. Then parboil it until the grains break or smush between your fingers, rinse after parboiling in cold water!.
Next, put1/4" of corn oil in the bottom of the pan, and get it really hot (so the rice sizzles when you put back in the pan)!. Cover with a tea towel between the pan and the lid & simmer for 20 minutes!.
Quickly cool the bottom of the pan quickly by dipping it in cold water!. (this will release the "tadig"-the crunchy stuff- from the bottom of the pan)!. Lastly, fluff with a fork and serve warm!. You can dump out the rest of the rice onto a plate to get to the tadig!.
JOOJEH KEBAB:
http://www!.persiancity!.com/recipes/recip!.!.!.Www@FoodAQ@Com
I love tadek my favoriteWww@FoodAQ@Com