I can count to 10 in Farsi, say hello, good bye, excuse me, and where are you? Haha. I've also learned to appreciate the dishes they make. At least once a week they have Kebab with Rice and Zereshk Pulow (Chicken with Rice and Burberries). Rice is the staple of just about every Persian meal and it isn't your normal white long grain rice, but Basmanti Rice. Another yummy part of Persian Style Rice is Tadig, which is a crust that forms on the bottom of the pan that is buttery and delicious and can be made in a variety of ways.
So after 6 months of sampling many different dishes, I decided to try to make one on my own. I chose one of the simplest Persian meals...Kebab with Rice. Now you may be thinking, oh ok, shish kebabs...nope! These kebabs are actually ground meat shaped around flat skewers, not the rounded ones we're using to seeing. Persian Kebabs are actually an oblong meat patty that are absolutely delicious. You may be thinking ok...so? It's a skinny hamburger. Wrong again! What makes this different from a burger is the spices that are used. The two magic spices in Persian cooking are Turmeric and Saffron. The recipe I used actually calls for Saffron, but did you know that ground Saffron is hard to find? And Saffron threads are $13 for a small container???! So, I only used Turmeric.
My boss warned me that Persian food requires a lot standing...she wasn't lying! I started cooking the rice at about 4:45 this afternoon and wasn't finished with whole meal until around 6:30. Of course, this was my first time...so I'm sure it will go faster the more I do it. The Kebabs were the easiest part...the rice was a little more difficult. The Tadig is hard to master....But anyway...here are some pics of the process...
The making of the Tadig
While the rice is draining, you add oil, turmeric, potatoes, or eggs to the bottom of the pot. You then pile the rice in a layer over top in a pyramid shape. I used a bit too much oil. It shouldn't be so runny.
This is the steaming of the Tadig and rice.
Once the rice is over the Tadig, 2 paper towels are placed over the top of the pot
and then the lid has to be tightly placed over the towels.
The rice is then cooked for 45 minutes.
The key is that the rice is not sticky, and that each grain is separate.
While the rice cooks, the Kebabs can be prepared. Pretty easy...like making a meatloaf or a burger but smaller. You can make these on the grill, on the stove top, or broiled in the oven...
Just don't forget the...TURMERIC....!
Dinner is served!
Kebab'e Kubida
The finishing touch...Plain Yogurt! I know it sounds weird, but it really makes the dish come alive!
Sound like something you may want to try? Let me know and I'll send you the recipe!
Hope you enjoyed this little taste of Persia!
Khod Haafez!