| Polow
Ingredients: (4
servings)
- Basmati or long-grain rice, 500
grams
- Cooking oil
- Salt
Directions:
The preparation of polow (or chelow) is more elaborate than kateh
and results in a delicious non-sticky rice. It is normally served
with kababs or any of the main dishes in this collection, unless
rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours, then
drain the water. Pour water in a large non-stick pan until it is
half-full and bring it to a boil. Add rice and a spoonful of salt
and continue boiling until rice slightly softens. Pour rice into a
drain and wash it with slightly warm water.
Pour a few spoonfuls of cooking oil into the pan and add rice.
Pour a few more spoonfuls of oil over rice. Cover the pan and cook
over low heat for about half an hour. If cooking time is
increased, a delicious crispy layer of rice (called ta-dig) will
form at the bottom of the pan.
Persian food
guide generously provided by Roxanna and Farzin Mokhtarian. For more information
on Persian food please
go to their comprehensive Persian recipe web
site.
If you have a
variation on the recipe above, why not send it to us. Please include all details
including the ingredients required. |
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