Text 7760, 92 rader
Skriven 2008-05-25 16:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Rice prices
===================
-=> Quoting Carol Shenkenberger to Michael Loo <=-

 CS> Just got back from shopping Asian Grocery.  Prices have gone up but
 CS> they are still better than other places.
 CS> They still have imports, but hitting 20$ for a 2.5kg bag.

That's insane! I paid $20 for 20 kg last month. And prices here
ought to be higher than yours, because of the freight costs. Mind
you that was the last bag of "old" rice left in the store during the
Asian immigrant hoarding panic and I haven't looked at prices since.

The Iranians make some amazing rice dishes. Persia could well be the
mother of all western cuisines. Persians influenced both northern
India and Greece. Greece in turn influenced Rome, thence Italy,
thence France, thence most of Europe and the world to some degree.

And India influenced places all through the British empire.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Al Bolu Pollo > Persian Rice and Cherries
 Categories: Rice, Beef, Groundmeat, Lamb, Persian
      Yield: 1 servings
 
      3 c  Basmati or
           Jasmine rice
      3 c  Fresh or frozen pitted sour
           Cherries (Albalou)
  1 1/2 c  Sugar
      1 ts Rosewater
      1 pn Saffron (za'faran)
           MEATBALLS:
      1 lb Ground lamb or beef
      1    Grated onion
           Salt and pepper
           Oil for frying
           Half a cup of melted butter
           GARNISH:
           Slivered almonds
           Pistachios
 
  Salaam. This is how I make it:
  
  For 3 cups of uncooked Basmati or Jasmine rice: Use 3 cups of
  fresh or frozen pitted sour cherries (Albalou)and cook them with
  1.5 cups of sugar (no need to add water) for about half hour, 45
  minutes, and drain the cherries and save the syrup.  I usually add
  a spoon of rosewater and a little bit of Saffron (za'faran) for
  flavor.
  
  Or buy 2 large cans of Sour Cherry in heavy syrup, drain the
  cherries, and save the syrup.
  
  If you want to add meatballs (koofteh ghelgheli or sar gonjeshki
  as the kids used to call them! ), use 1 pound of ground lamb or
  beef, mix it well with one grated onion and salt and pepper, form
  the little meatballs and <B>fry</B> in a little oil, and set
  aside.  You could pour some of the cherry syrup over them so that
  they don't dry.
  
  After you boil your rice for 5 min, drain it, and are ready to put
  it back in the pot so that it "dam bekesheh" grease the bottom of
  the pot, pour a couple of spatulas (kafgir) of rice in the bottom
  for &quot;tahdig&quot;, then alternate between a couple of
  spatulas of rice and a little bit of the cooked cherries and
  meatballs, and form a pyramid. You may save a little of the
  cherries for garnishing. Pour half a cup of melted butter over
  your rice, cover the pot, put it on high heat for 10 min, and then
  Let the rice &quot;dam bekesheh&quot; on low heat for an hour.
  When you're ready to serve the rice, heat the cherry syrup, pour
  the rice in the &quot;dis&quot; and pour a few spoons of hot
  cherry syrup over it, and then garnish with the cherries and
  saffron, and some people even add slivered almonds and pistachios.
  I pour the syrup on the rice after it's cooked so that it doesn't
  come out like Chinese rice, all sticky.
  
  Noosh-e Jan! -Fardad
  
  From: Fardad Firouznia in soc.culture.iranian
 
MMMMM
 


Cheers

YK Jim


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