Text 6244, 81 rader
Skriven 2011-01-26 07:58:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 629
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Polow (Persian Rice w/Pistachios And Dill)
 Categories: Nuts, Rice, Dairy
      Yield: 8 servings
 
      3 c  Basmati rice
      3 tb Salt
    1/2 ts Saffron threads; crumbled
    1/2 c  Plain yogurt
      1 tb Unsalted butter
    2/3 c  Fresh dill; chopped
      1 c  Shelled natural pistachios;
           - coarse chopped
 
  Special equipment: 6-quart wide, heavy pot, preferably nonstick;
  parchment paper
  
  Chef Lynne Gigliotti adapted this Gourmet magazine recipe and added
  two ingredients often found in traditional versions: saffron for
  color and yogurt to make the tah-dig (which Gourmet defines as "the
  crunchy crust of rice on the bottom of the pot") extra crispy and
  flavorful. The tah-dig is the defining characteristic of Persian
  rice, a crisp, golden disk that is served atop the fragrant, steaming
  dish.
  
  Using lid of pot as guide, trace circle on parchment paper and cut
  out. Set aside.
  
  In large bowl, rinse rice in several changes of cold water until
  water runs clear. Drain well.
  
  In pot over moderately high heat, combine 4 quarts cold water, rice,
  and salt. Bring to boil, then reduce heat to moderate and boil,
  uncovered, 5 minutes. Drain well.
  
  In small bowl, stir together 1/4 cup warm water and saffron until
  dissolved.
  
  Transfer 1 cup cooked rice to medium bowl and stir in yogurt and 1
  tablespoon saffron water (reserve remaining saffron water).
  
  In cleaned pot over moderately low heat, melt butter. Add rice-yogurt
  mixture, smoothing into flat layer. Top with 1/2 of remaining rice.
  Sprinkle with 1/2 of dill and pistachios and top with 1/2 of remaining
  rice, mounding loosely. Sprinkle with remaining dill and pistachios
  and top with remaining rice, mounding loosely into pyramid. Using
  round handle of wooden spoon, make 5 or 6 holes in rice to bottom of
  pot and pour in remaining saffron water.
  
  Cover rice with prepared parchment paper round then with lid and
  steam, undisturbed, until tender and crust forms on bottom, 15 to 20
  minutes.
  
  Spoon loose rice onto platter without disturbing bottom crust. Dip
  bottom of pan into large bowl of cold water 30 seconds to loosen
  crust. Using spatula or wooden spoon, lift crust and transfer atop
  rice.
  
  by Chef Lynne Gigliotti, The Culinary Institute of America
  
  Epicurious | April 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 07 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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