Crispy Persian Rice
Crisp
Persian Rice is the delicious golden saffron crust found at the bottom of the
pot after the rice is removed. It is served on a separate serving tray and is
often offered first to the guest of honor at the meal.
INGREDIENTS
- 3 tablespoons salted butter
- 1/2 cup fresh mint or cilantro
- kosher salt
- 2 cups basmati rice
- 3 tablespoons plain yogurt
- 3 tablespoons extra virgin olive oil
GOLDEN
SPICED CHICKPEAS
- 2 shallots, thinly sliced
- 2-4 cloves garlic, thinly sliced or smashed
- 1 teaspoon smoked paprika
- 2 tablespoons raw sesame seeds
- 1 pinch crushed red pepper flakes
- 1 teaspoon ground turmeric
- 1/4 cup extra virgin olive oil
- 1 (16 ounce) can chickpeas drained and patted dry
- 2 cups roughly torn greens, such as kale, chard, or spinach
INSTRUCTIONS
First, bring
6 cups of water and about 1/4 cup of salt to a boil in a large saucepan. It
seems to be a lot of salt, it is not, believe me.
Then, flush
the climb under water. Once the water is boiling, add the rice and stir. Cook,
stirring occasionally until al dente, about 6 to 8 minutes. Drain in a sieve
and rinse with cold water to stop cooking.
In a bowl,
mix 1 1/2 cups rice with the yogurt.
Melt the
butter and oil in a 10 inch skillet over medium heat. When the butter melts,
add the rice coated with yogurt and equalize it with the back of your spoon.
Stack the rest of the rice in the pan, mount it towards the center. Using the
handle of a wooden spoon, gently dig 5-6 holes in the rice to the bottom of the
pan. There should be enough oil in the pan for you to see it bubbling on the
sides. Add oil if necessary.
Cook rice
over medium heat, turning the pan a quarter of a turn every 5 minutes to ensure
even browning. Bake until you start to see a golden crust begin to form on the
sides of the pan, about 15 minutes. Then reduce the heat to low and continue
cooking for another 15 to 20 minutes. The edges of the crust should be golden,
35-40 minutes in total.
Meanwhile,
make the chickpeas. Heat a large skillet with high walls over medium heat. Add
oil, chickpeas, garlic, shallots, turmeric, paprika, a pinch of red pepper
flakes and salt. Cook, stirring occasionally, until the chickpeas are crisp all
over, about 8 to 10 minutes. Add sesame seeds and green vegetables, mix to
combine. Cook 2 minutes, until grilled, remove from heat.
Pass a
spatula along the edges of the pan to release the rice. Carefully turn the rice
over on a dish. Serve garnished with chickpeas. Happy Cooking Time.
