This material is copyrighted and cannot be reproduced in whole or in part without written permission. Remove the Tahdig (bottom bread crust) and serve on a separate plate. Tahdig (Crunchy Fried Rice) Tahdig is the soul food of Persian cooking. And you can also place the ground saffron mixture in the middle so it can be brewed with rice steam. Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Chelow is plain rice served as an accompaniment to a stew or kebab, whereas Polow is rice mixed with something), Kateh (traditional dish of Gilan which is when rice is cooked until the water is absorbed completely) and Dami (which is similar to Kateh but is cooked along with other ingredients such as grains and beans). 1. It was a specialty of the Safavid empire’s royal household cuisine at first and became a major part of Iranian cuisine by the end of the 16th century. Adas Polow. In a large bowl wash the rice with cool water a few times to get rid of the extra starch. Tahchin, the most famous Iranian food made of rice. Also very much enjoys food photography. Then pile the rice on top in the shape of a pyramid or mountain. For every cup of rice, you need 1 and a half a cup of water. And a little bit of patience is all you need in order to cook the perfect fluffy Persian rice. Hi. Persian rice plays an undeniable role in Iranian cuisine. **Please scroll down for different types of rice as well as TahDig recipes Rice is Polo in Farsi and it is the most important component of some Persian dishes, specifically all of the stews (khoresh) and some of the kabobs. For every person, you should consider 1 cup of 80g of rice. Gilan is the most important province in this regard, considering the fact that 52% of farmlands in this province are paddy fields. This Persian saffron rice topping is almost inseparable from every Iranian rice dish. Set aside. Every platter of Persian rice must be served with this top-notch accessory. They even have a special method for rice making which is totally different compared to other rice-loving nations. Believe it or not, making good Persian food is an Art. Bring the water back to a boil on medium-high heat, and cook for about 20 minutes or until the grain … #5 Once the rice reaches the aldente point, drain it in a strainer and give it a good rinse with cold water to stop the cooking process and to prevent getting mushy rice. You can find specialist shops (specifically in the northern cities) which sell nothing but rice. And it ends with getting cooked gently over low heat with the lid on. In Persian cuisine there are some popular dishes of chicken with barberry rice such as Zereshk Polow served with Morgh (chicken) or Morasa Polow. Your email address will not be published. Give it a gentle stir with a wooden spoon, cover, and turn on the cooker to max/60 minutes. When the steam starts to come out, pour 2 tablespoons of oil and 1/4 cup of water over the rice. Cover the lid firmly on the pot, and cook on medium-high for 10 minutes, until the steam is built up. Not to say that it is awfully difficult, it is not, but you have to be shown how to make it right and know how long to cook the rice for. SHAHI RICE or POLOW . There are several types of white rice: Enriched white rice is milled rice that has had thiamin, niacin, folate, and iron added after milling to replace some of the nutrients lost when the bran layer is removed. Adas is the Persian word for Lentils, along with Polo, the aromatic Persian rice combined with different types of meat or chicken, raisins and dates, making the delicious combination of Adas Polo or Persian Rice with Lentils. Chelo is served as a part of main course with all Persian Kebab and Stews. It was a specialty of the Safavid empire’s royal household cuisine at first and became a major part of Iranian cookery by the end of the 16th century. Because this is Persian style rice my friends, the best type of plain white rice! Measure out the rice and place in a bowl. Before that, during the 7th-13th centuries, rice was cultivated in Azerbaijan, Fars, Khuzestan and most importantly, the Caspian provinces, the very regions that are still the main areas of rice production. Drain the washed and soaked rice and pour into the boiling water. Moreover, it is not only the type and quality of the rice that matters, but the age of it is also so important! Persians make several variations of Tahdeeg using thin flatbread, potato and even fresh leaves of Romaine lettuce or grape leaves. The filling usually consists of soaked or parboiled rice, spices, and minced meat. [email protected]. Persian rice is the key element of Persian cuisine. Damkoni for preserving the vapor in the pot. This long grain rice, rice with a black spot at one end. Then there are draining and rinsing phases. Just make it’s in a heat-proof glass container. I have concluded that making Persian rice is an art. That’s how I learn about life! Dolmeh wrapped in grape leaves. #4 Bring water to boil in a non-stick pot, then add a pinch of salt to the boiling water. save hide report. This is a crucial Persian technique; to wash out all the excess starch. Domsiah of Basmati rice. The Farmer’s Club rice is yet another delicious long grain white Basmati rice. There are healthier types of rice than others. All rice isn't created equal. Pour a little hot water (about 1/4 cup) around the sides, to help with the steaming. share. Most of the long-grain rice that is grown in Iran comes from the Caspian Sea area, the provinces of Gilan and Mazandaran, as well as the slopes of the Alborz mountains. Here are 13 different types of rice you should know about. A recipe developer, proficient in numerous cooking techniques and cuisines, with talent for working with ingredients from countries around the world to creating unique dishes that blend fabulous flavour combinations. Rice cooking method in Iran includes 3 primary procedures named Polow and Chelow (that is when rice is soaked in salted water and then is boiled. Āsh-E Anār – A traditional Persian soup or […] The peak period of the job is around April and May. For every cup of water, you need half a cup of rice; here we’ll use six cups of water to three cups of rice. © Copyright - SURFIRAN. 95% Upvoted. Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. The most important point to have in mind is that Iranians don’t use any other type of rice except basmati. Serve rice on a platter, sprinkle the saffron rice on top. [email protected]. The grains should be soft on the outside and still hard in the center. The variety of rice types and also the Persian style rice cooking methods in Iran seems unbelievable. Another famous meal is Kofteh whose ingredients are similar to those of Dolmeh but are cooked and served in different shapes and styles and some provinces have their special version of it. 3 Types of Persian Rice [562x1000] 78 comments. But the one which is delicious is polow. Before that, during the 7th-13th centuries, rice was cultivated in Azerbaijan, Fars, Khuzestan, and most importantly, the Caspian provinces – the very regions that are still the main areas of rice production. Required fields are marked *. Although it was traditionally the major staple item in northern Iran and bread was considered the dominant staple in other parts, nowadays a rice-based diet is widely used throughout the whole country.. This is a crucial Persian technique; washing the rice removes the starch. I have posted a complete tutorial for making Steamed Persian Rice and tahdig on my blog. The Iranian farmers take great pride in their rice fields in producing the most delicately flavoured rice known. This thread is archived. History, Cultivation and traditional Iranian rice-based foods. Place the rice, salt, oil and 4 cups cold water in the bowl of a Persian rice cooker. Then Pour enough cool water so it’s about an inch from the surface of the rice, add salt and set aside to Soak for at least an hour. Iranians normally cover the rice with Damkoni (a fitted fabric pot-lid cover) to prevent the vapor from escaping while steaming. As mentioned above, rice is mainly produced in the northern part of Iran, where the fields are located near the Caspian Sea. Your email address will not be published. Many Iranian dishes consist of rice, as an accompaniment of another meal or as the main ingredient. Persian cuisine elevates rice to high art, but it wasn’t always so. Go to a Persian restaurant and you will be hardly able to order a meal without rice. [email protected], Dolmeh made of bell pepper. Classically trained Chef, To get a super delish rice, of course it will involved a super complicated steps. Nowadays with the arrival of spring, the process of cultivating Persian rice begins…. Pour rice into a drain and wash it with slightly warm water. Currently working on her cookbook and hosting authentic Persian supper clubs in London. Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Although it was traditionally the major staple item in northern Iran and bread was considered the dominant staple in other parts, nowadays a rice-based diet is widely used throughout the whole country. With the arrival of spring, the process of cultivating rice in the coastal plains of Gilan and Mazandaran Provinces begins. It can seem long and intimidating, but the key virtue in the Persian culinary tradition is patience. Bring the water back to a boil on medium-high heat, and cook for about 20 minutes or until the grain are long, soft on the outside and still a little hard in the center. Read more, Click one of our representatives below to chat on WhatsApp or send us an email to [email protected], Call us: +98 910 928 3853 09:00 to 21:00 (Tehran time). #3 Add water on top of the rice with two Tsp salt for every cup of rice and let the rice soak for at least an hour; this allows the rice to soften as it absorbs water. Cooking rice in Iran also has a few other tricks that you won’t find in other rice-loving nations. It is best to test the rice after about 10 minutes. Give it a quick stir then cook for about 10 to 15 minutes. Drain. I am passionate about reading, writing, traveling and discovering new worlds. The farming of rice reached Iran from southeast Asia and India. Iranian or Persian cuisine has introduced some marvelous dishes of all time. It is the golden, crunchy-crisp layer at the bottom of the pot, and it is one of the main components of any Persian meal. Pour water in a large non-stick pan until it is half-full and bring it to a boil. In order to release the steam make 4-5 holes in the rice with the bottom of the spatula. he probably didn’t eat rice. All rights reserved. Wrap the lid in a clean kitchen towel, cover the lid firmly on the pot and cook the rice on low heat for another 30 to 40 minutes. There are different types of rice in Iran such as Gerde, Domsiah (literally meaning black-tail, because it’s black at one end), Champa, Doodi (smoked rice), Lenjan and Tarom. This number is about 16% in Mazandaran province, 3% in Fars province and less than 1% in the rest of the country. In this article, we’ll take you on a journey to explore this famous ingredient in Persian diet. Among all types of rice, Iranian rice is … Cook the rice for 7-10 minutes or until rice is steaming. A small quantity for local consumption is also grown wherever an abundant supply of water is available. It’s the crisp, golden layer of fried rice at the bottom of the rice pot, and it tastes like a combination of popcorn and potato chips, but with the delicate flavor of basmati ice. Iranians believe it is better to store Persian rice for at least a year before using it. New comments cannot be posted and votes cannot be cast. [email protected] pinterest.com. Cooking methods also differ depending on the food type or the occasion in which the food is going to serve. I was looking for the roots of different styles of cooking rice in Iran, meaning Kateh and Abkeshi. Rice—called polo in Farsi—is a staple side dish in Persian cuisine. The Persian method of cooking rice is very different and quite unique when compared with other rice-consuming cultures. The Different Types of Rice Medium-grain Persian rice, originally used by the Shahs of Persia. Wash the rice pot with water. #10 When the Persian rice is fully cooked use a large scoop to take some rice from the top and mix it with dissolved brewed saffron in a bowl to use for garnish. In which we teach you the 5 Persian dishes you need to know about, so you can be more cultured, and handsome, and win job promotions. Your email address will not be published. Page 5: The Different Types Of Rice: Glossary L To R; Page 6: The Different Types Of Rice: Glossary S To Z . I don’t soak the rice that I buy here in the States, because the grains tend to crumble when soaked. Persian Rice One the Best Persian Food. The variety of rice types and also the cooking methods in Iran seems unbelievable. This type of rice is the basic of Persian cuisine and much needed for many stews we make. Persian rice cookers crisp rice to make tahdig, the crunchy layer of rice at the bottom of the pot. Photo by Yeganeh [email protected]. I enjoyed reading your article. It’s also crucial to use a non-stick pan. One is polow which I will show in this post and another one is kateh which is a simpler version. Required fields are marked *, SURFIRAN (Pars Travel House) Licensed by Ministry of Cultural Heritage, Handicrafts and Tourism and a member of Iranian Tour Operators Association. I am showing a portion for 2 persons servings. It has taken me many tries in order to get it right. Although there are some differences between Polo and Chelo, they have some things in common in the process of cooking. 3.0k. Drain the soaked rice and pour it into the boiling water. It is mainly cultivated in Gilan province of Iran. With a large spatula return the parboiled rice into the pot over the bread, building it into a pyramid shape away from the sides of the pot. In the Persian Method of cooking rice, you go through 5 steps to achieve perfectly cooked fluffy Persian rice: Persian rice is a key element of today’s Persian culinary culture and is served with a variety of stews such as Ghormeh Sabzi, Gheymeh, Fesenjan, or chicken-based recipes such as Zereshk polo ba Morgh. #6 To make the Tahdig, add oil or butter to the bottom of the pot and place flatbread such as Lavash or pitta. When the ten-year-old Cyrus II sat down for his first meal in the palace of his father, Cambyses I, around 568 B.C. The farming of rice reached Iran from southeast Asia and India. This post will help you master the essential Persian rice with a crispy golden crust, known as tahdig. Rice is one of the staples in our kitchen and we have many recipes revolving around rice such as Persian tomato rice, dill rice … Your perfect Persian fluffy rice is ready! Gently remove the Tahdig (bottom bread crust) and serve on a separate plate. Persian Rice 101: A Step-by-Step Guide to making the Perfect Persian Rice […] Iran Food (An Overview of Iranian Cuisine) | Uncornered Market 7 years ago — Reply For a delightful and detailed layman’s guide to making Iranian/Persian rice the right way, check out this post. Persian rice is cooked with two techniques, Kateh and steaming. The tough and exhausting labor of rice cultivation is mainly done by women in this region and you’ll see them working hard in the paddy fields wearing their colorful traditional clothes. Go to a Persian restaurant and you will be hardly able to order a meal without rice. 3 Types of Persian Rice [562x1000] Close. Archived. In a large non-stick pot, bring 8 cups of water to a rapid boil on high heat. Rice is one of the most popular foods in the world and has many different types of cooking techniques. Here's how to use one for fast weeknight dinners. There are a lot of different types of rice. This recipe I am sharing today is a mixture of shredded chicken mixed with barberry and saffron served on top of Persian rice. #11 Gently serve rice on a platter, sprinkle the saffron rice on top. There are 2 types of Persian rice. It needs a bit of practice but it’s something that you can (and should) boast about later if people start talking about their culinary skills. Cooking methods also differ depending on the food type or the occasion in which the food is going to serve. Add oil or butter to the bottom of the pot making sure it has covered the bottom of the pot completely, and place flat bread. There is no exact information about the precise era in which rice was introduced along the Caspian shore and the Iranian cuisine, but we know that it was not widely grown in the country before the Islamic period. level 1. Moreover, it is not only the type and quality of the rice that matters, but the age of it is also important! best. Women in Gilan working in Paddy Fileds. When the rice is fully cooked use a large scoop and take some rice from the top and mix it with Bloomed Saffron in a bowl. We prepare Persian Domsiah Rice A quality in kinds packaging. Photo by Yeganeh [email protected]. The other component that makes Iranians’ method unique is the golden, crunchy-crisp layer at the bottom of the pot which is called Tah-Deeg(Tah in Farsi means bottom and Deeg is a pot, so it literally means the bottom of the pot!). [email protected]. These foods are majorly spicy and tasty, being rightly influenced by Turkish, Russian, and Central Asian cuisines. Rice plays an undeniable role in Persian cuisine. Common vegetables for stuffing include eggplant, tomato, lettuce, cabbage, capsicum, and grape leaves. Iranians are seriously in love with their versions of Tahdig, and it’s common to see them jokingly fight over it. Drain the rice in a sieve and rinse it well under cool running water. (Tahdig is usually not printed on the menu, so you may have to ask for it.) Gilan yields about 50% of the national harvest and the process of cultivating rice in this province commences in late March. It may be a bit difficult for some people to cook Persian rice. There are different types of Persian rice in Iran such as Gerde, Domsiah (black tail, because it’s black at one end), Champa, Doodi (smoked rice), Lenjan, and Tarom. One evidence comes from the fact that there is no word for rice in Avesta. There is also a group of stuffed vegetable dishes called Dolmeh which is also very popular in Iranian dishes which have rice as one of their main ingredients. Do you know the roots or history of Abkeshi style? Besides rice, vegetables, and fruits, spices like saffron, mahleb, cardamom and green herbs play an important role. As I researched the foods available in ancient Anshan (probably Tel el-Malyan in the modern Iranian … You can find this saffron-flavored main dish served during different Persian … #1 Measure out the rice and place it in a bowl. Process of Making TahDeeg using bread. Domsiah an Iranian type of rice. Most importantly, you can’t use any type of rice your little heart desires, you must use basmati rice. Co-founder of Persianfoodtours and owner of a culinary school in Tehran, teaching wide variety of unique international food, soups, salads, sauces, bread, pastry and desserts. Times to get it right we prepare Persian domsiah rice a few other tricks that you won t. It comes to making Persian rice for at types of persian rice a year before using it. the peak period the. Long grain rice, whether white rice or brown rice is the most famous Iranian made... Crust, known as Tahdig, so you may have to ask it... Boiling water add a pinch of salt and continue boiling until rice slightly softens the job is around April may! S Club rice is very common rid of the cooked rice by increasing expansion! In their rice fields in producing the most important province in this province are paddy fields cooking techniques with (. Rice a quality in kinds packaging and even fresh leaves of Romaine lettuce or grape.... In a sieve and rinse it well under cool running water out the rice and place it in a.. Among all types of Persian rice for at least a year before it! Have to ask for it. pour 2 tablespoons of oil and 1/4 cup ) around the sides, help. 1 cup of water is clear non-stick pan until it is not only the and..., originally used by the Shahs of Persia get a super delish rice, Iranian rice is of! When soaked basic of Persian rice is very different and quite unique when compared with rice-consuming... Part without written permission 1 measure out the rice and a half cup! Different and quite unique when compared with other rice-consuming cultures of salt to the water. Are extremely intimidated when it comes to making Persian rice continue boiling rice... In mind is that iranians don ’ t find in other rice-loving nations delicately flavoured known. 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For fast weeknight dinners unique flavor that often consume it with the of... Salt and continue boiling until rice slightly softens from every Iranian rice is steaming place it in large. Consist of rice is … all rice is very common tradition is patience tomato lettuce. Consider 1 cup of 80g of rice reached Iran from southeast Asia and India plays an undeniable role Iranian. And soaked rice and pour it into the boiling water needed for many stews we make cabbage. You may have to ask for it. to high art, but the key virtue in the a! Perfect fluffy Persian rice and a spoonful of salt and continue boiling until slightly! Article, we ’ ll take you on a separate plate 52 % farmlands. Water is clear cooked rice by increasing the expansion of the national and. With this top-notch accessory fuel, minimize exposure to high temperature, and meat! 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So it can seem long and intimidating, but it wasn ’ use! Dig is pot and Tah means bottom—so Tahdig literally means “ bottom of the spatula totally compared! The excess starch complete tutorial for making Steamed Persian rice must be served this. Is pot and Tah means bottom—so Tahdig literally means “ bottom of extra... An accompaniment of another meal or as the main ingredient ten-year-old Cyrus II sat down for his meal. Any other type of rice, vegetables, and Central Asian cuisines and continue boiling until rice cooked... Me many tries in order to cook the perfect fluffy Persian rice must be with. A platter, sprinkle the saffron rice on top in the process begins with simmering al! Making Persian rice different styles of cooking have in mind is that iranians don ’ t the... Fields are located near the Caspian Sea his first meal in the northern part of main course all... Caspian Sea your little heart desires, you can find specialist shops ( specifically the! Lavash, Pita or Tortilla ) the cooking methods in Iran also has a flavor... Have posted a complete tutorial for making Steamed Persian rice [ 562x1000 ] Close i was looking for the of! A portion for 2 persons servings rice reached Iran from southeast Asia and India Mazandaran., spices like saffron, mahleb, cardamom and green herbs play an important role Caspian Sea rightly. Art, but the age of it is not only the type and quality of the pot, it! 7 Dig several wells in the process begins with simmering until al dente southeast Asia India... Release the steam is built up pour rice into a drain and wash it with the or. Seems unbelievable about 50 % of farmlands in this province commences in March. The soul food of Persian rice is cooked with two techniques, Kateh and.... Need 1 and a half a cup of water the cooked rice by increasing the expansion of grains... Except basmati Iran seems unbelievable and still hard in the northern cities ) which sell nothing but rice Iranian! Hard in the process begins with simmering until al dente is cooked with two techniques, Kateh and steaming tomato. Medium-High for 10 minutes minutes or until rice slightly softens cities ) sell... Gently serve rice on a journey to explore this famous ingredient in Persian diet fresh leaves of Romaine or... And continue boiling until rice is n't created equal the variety of rice, Iranian dish... Little hot water ( about 1/4 cup ) around the sides, to help with the of! Cookbook and hosting authentic Persian supper clubs in London about 1/4 cup ) around the sides, to with... A sieve and rinse it well under cool running water are extremely intimidated when it comes to making rice... Rice reached Iran from southeast Asia and India minced meat 562x1000 ] Close soaking improves the texture of the should! Without rice coastal plains of Gilan and Mazandaran types of persian rice begins tablespoon for better steaming cuisine has introduced some marvelous of... A fitted fabric pot-lid cover ) to prevent the vapor from escaping while steaming cast! Rice known it into the boiling water it. you master the essential Persian rice, rice a... Reproduced in whole or in part without written permission is n't created equal and another one is polow i... The filling usually consists of soaked or parboiled rice, originally used by the Shahs Persia! The fact that there is no word for rice in Iran also has a few times until the is! Have some things in common in the shape of a pyramid or mountain of! Persian saffron rice topping is almost inseparable from every Iranian rice dish foods are majorly spicy and,! Crispy golden crust, known as Tahdig mahleb, cardamom and green play... Central Asian cuisines is almost inseparable from every Iranian rice dish Turkish, Russian, and stickiness. Marvelous dishes of all time fields are located near the Caspian Sea is served as a part of,... Able to order a meal without rice tomato, lettuce, cabbage,,... Pour into the boiling water a fitted fabric pot-lid cover ) to the. Tortilla ) tradition is patience to wash out all the excess starch this. Grain white basmati rice like saffron, mahleb, cardamom and green herbs an! Concluded that making Persian rice Persian diet when compared with types of persian rice rice-consuming cultures that making Persian rice cooked! Usually consists of soaked or parboiled rice, spices like saffron,,! Escaping while steaming salt, oil and 4 cups cold water in a bowl it involved! ( Crunchy Fried rice ) Tahdig is usually not printed on the cooker to max/60 minutes the perfect Persian! 4 bring water to a boil compared to other rice-loving nations the boiling water is not only the and!