ravalejo t1_j236oqz wrote on December 29, 2022 at 8:53 AM

Reply to comment by ravalejo in LPT: boil rice until it’s almost fully cooked, drain, then return to pan, cover and steam on low heat for 10 mins. Tastes much better than boiling, draining and serving. by circumlocutious

But just to add, I'm no expert on persian cuisine but I'm really enjoying trying my hand at it!

ravalejo t1_j236d4s wrote on December 29, 2022 at 8:49 AM

Reply to comment by Natsc in LPT: boil rice until it’s almost fully cooked, drain, then return to pan, cover and steam on low heat for 10 mins. Tastes much better than boiling, draining and serving. by circumlocutious

This is the recipe I used: https://www.unicornsinthekitchen.com/khoresht-fesenjan-persian-pomegranate-and-walnut-stew/

I've used this page for a few other dishes and it's all turned out great. But if you make one of the dishes with dried limes ( like the ghormeh sabzi or khoresh badejan), in my opinion it should simmer for a few hours (like 3 ish) and is definitely better the second day. I also simmered the fesenjan in the crockpot last time but it's less necessary.

I don't eat meat so I sub roasted mushrooms instead and it works! Another Iranian friend told me it's not uncommon to make meatless versions. What's great about these dishes is that the flavor profile really comes from the other ingredients so it makes the yummiest plant-based meals I've ever had.

ravalejo t1_j1yafsk wrote on December 28, 2022 at 7:51 AM

Reply to comment by Uledragon456k in LPT: boil rice until it’s almost fully cooked, drain, then return to pan, cover and steam on low heat for 10 mins. Tastes much better than boiling, draining and serving. by circumlocutious

My Iranian friend and flatmate taught me to rinse the rice until the water runs clear, boil the rice in abundant salted water until just undercooked, drain, add a bit of oil to rhe bottom of the pan and then cover with thinly sliced potato, top with the drained rice and cover with a lid wrapped in a tea cloth. The potato will crisp and the teacloth will absorb excess steam. The crispy bottom is called the tahdig and it is coveted and delicious. The rice will be perfectly grain-by-grain. There are a few different tahdig methods but this is the one we'd do.

If you want to be fancy dye a bit of the finished rice with saffron water. Pile the rice on a platter and add the crispy potatoes around the base, top the mound with saffron rice.

There is a whole LPT about exploring persian cuisine if you're unfamiliar with it. It's nothing like other cuisines I had tried before, the stews are rich, fragrant and tangy, often achieved from dried limes or pomegranate molasses. I just made fesenjan, a walnut stew with pomegranate molasses, for our Christmas dinner and it was divine!