Years ago, I directed a TV series on food and ethnicities: Georgian, Iraqi, Moroccan, Persian, Ethiopian, Indian ect. Through this exploration of various cultural approaches to preparing food, I discovered a deeper understanding of the ingredients and spices that bring about a meal.
This is my version of Persian rice, as taught by Layla, the star of the Persian food episode. I have been making it for years and it is my children's favorite dish. I used to put only potatoes on the bottom and serve the rice on top of them, like the traditional Persian way. Today I add whatever veggies I have at home, and serve this dish mixed from the bottom, with the veggies on top and all around. This rice can be a full meal in one pot: healthy, crispy, filling, and surprising, with a new vegetable showing up each time.
This is my version of Persian rice, as taught by Layla, the star of the Persian food episode. I have been making it for years and it is my children's favorite dish. I used to put only potatoes on the bottom and serve the rice on top of them, like the traditional Persian way. Today I add whatever veggies I have at home, and serve this dish mixed from the bottom, with the veggies on top and all around. This rice can be a full meal in one pot: healthy, crispy, filling, and surprising, with a new vegetable showing up each time.
WHAT YOU NEED
We can use almost any vegetable such as sweet potato, zucchini, or cauliflower, but those listed here work best:
-2 potatoes, peeled and sliced longways evenly
-1 carrot
-1 onion
-3 cups basmati rice
-¾ cup olive oil
-1 tbsp turmeric
-2 tsp of salt
-½ tsp freshly ground black pepper
-1 or 2 dill bunches, finely chopped
HOW TO MAKE
- Rinse the rice under cold water. I recommend soaking the rice for 20 mins.
- In a large pot on high heat, add rice with 7 cups of water (one finger over the rice). Once the water is boiled, turn off the heat and pour the water out.
- Add the chopped dill, salt and ½ cup of olive oil. Mix everything very well.
- Add ⅓ cup of olive oil to a wide pot. Fill the bottom of the pan with the sliced potatoes, carrots and onion. Sprinkle the turmeric, black pepper and ½ teaspoon salt on top of the vegetable.
- Spread the rice mix on top of the vegetables. Cover the pot with a kitchen towel and place the lid on top. Fold up all corners of the towel and tie them together with any rubber to the top handle of the cover.
- Cook for 10 minutes over medium heat. The rice is cooked from the veggies steam, so don't worry about not adding water.
- After 10 minutes, lower the heat and cook for another 30 to 40 minutes.
- Uncover the pot and stir from the bottom to bring all the veggies up.
