Rice Dishes: Persian Rice . Wild Rice Casserole
Persian Rice
Adapted from a recipe for "Saffron Rice with Golden Crust" published in the Toronto Star
This style of cooking rice with a caramelized crust on the bottom -- a
trademark of Persian cuisine -- tastes divine and is worth the rather
fiddly and time-consuming method it entails. You must use a large heavy
pot that is deep and at least 10 inches in diameter. You must also use
basmati rice, available in most supermarkets and at any East Indian food
shop. Kian Derakthsan sometimes makes the crust this way with yogurt, but
it can also be done with a layer of Persian flatbread , called lawash (thin
pita bread can be subsituted), or with sliced potatoes. For the latter,
omit the yogurt, substitute 1 medium potato, peeled and thinkly sliced and
reduce oil to 3 tablespoons. To form crust place 2 tbsp of oil in a large
saucepan or dutch oven. Arrange potato slices in a single layer. Place
cooked rice in a pyramid shape over them and continue as directed. -Toronto Star (Wed. May 6 1998)
Ingredients
- 2 c basmati rice
- 2 tsp salt
- 5 Tbsp canola oil (original recipe called for olive oil)
- 1 Tbsp plain low fat yoghurt
- ½ tsp saffron threads soaked in ¼ c hot water
- ½ c cold water
Preparation
- Pour rice into a large bowl, cover with lukewarm water and gently swirl with hands. Drain through sieve and repeat as necessary until water is clear.
- Bring a lot of water (about 8 cups) to a boil in a large pot with lid. Add salt. Stir in rice. Simmer covered for 8 minutes over low heat. Drain.
- In a bowl, whisk together 4 Tbsp oil and 1 tablespoon saffron water and the yogurt. Stir in 2 cups partially cooked rice. Spread evenly over the bottom of the large pot. (This is the layer that will form the crust.)
- Spoon remaining rice on top of crust to form a pyramid. Using the handle of a wooden spoon, poke two holes through to the bottom of the rice so the steam can escape. Cook uncovered over med heat for 10 minutes.
- Mix remaining oil with ½ cup of cold water. Pour over rice pyramid. Sprinkle on remaining saffron water. Drape a clean tea towel (use one that you don't care if it gets saffron coloured stains on it) over the saucepan, then replace lid to prevent moisture from dripping on to the rice. (The tea towel prevents water from dripping onto the rice.) Reduce the heat to low. Cook, covered, over low heat for 50 minutes.
- Remove from heat and let sit, still covered, on counter for 30 minutes before lifting rice.
Serve with grilled flank steak and spinach.
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Wild Rice Casserole
Ingredients
- 2 c wild rice
- 2 c beef consomme (or vegetable stock)
- 1 tsp olive oil for sauteeing
- ¼ c ham, chopped coarsely (optional)
- ¼ c pecans
- 1 onion, chopped
- 2 Tbsp sherry
Preparation
- Bring wild rice and consomme (or vegetable stock) to boil. Turn heat down and simmer, covered, for one and a half hours. Drain off excess consomme and put the rice into a casserole dish.
- Fry ham in a little olive oil til crisp. Add chopped pecans. Stir them around just enough to coat with oil. Add ham and pecans to rice mixture.
- Fry onions til translucent. Add sherry and continue to cook til sherry is reduced entirely. Add onions to casserole. Mix well.
Serve with squash, green beans and roast chicken. This casserole can be made well in advance to dinner and heated up in a warm oven.
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ejm (aka llizard)
2000, 2002, 2003
Toronto Ontario Canada
