Minoo’s Recipe For ‘Polou-ye-Sefid’

In my unbiased opinion my wife Minoo is an expert in rice technology.;-) This is her (not so secret) recipe… ‘Polou-ye-Sefid’ or ‘White Rice’ is the foundation of Iranian cooking. It is served with the various ‘khoresht’ dishes I have described elsewhere in ‘Myriad Lives’ Recipes. In the amounts indicated it should feed about four people.

Ingredients

·         2 cups basmati rice

·         Vegetable Oil

·         Salt 

Instructions

1.       Rinse rice in pan, carefully pouring out the ‘cloudy’ water (this will avoid the rice going sticky)

2.       Add 4 cups of fresh water, 1 teaspoon salt and 2 teaspoons of vegetable oil to the rice in the pan

3.       Boil for around 15 minutes, until rice is par-boiled

4.       Drain rice in a colander.

5.       Cover the bottom of the pan with a few teaspoons of cooking oil

6.       Put the par-boiled rice back into the pan, if possible heap it in the middle (Don’t know why-it seems to cook better…).

7.       Wrap the pan lid with a muslin-type cloth and cover

8.       Cook on a low heat for a further 30 minutes or so

Ideally it should become crunchy at the bottom, forming what the Iranians call ‘tahdiq’. You should be able to turn over the pan onto a tray so that the rice ‘pops out’ in an aesthetically-pleasing round pan shape.

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3 thoughts on “Minoo’s Recipe For ‘Polou-ye-Sefid’

  1. Pingback: Minoo’s Recipe For ‘Khoresht-e-Fesenjan’ « Myriad Lives
  2. Can you possibly ask your wife how to guarantee the tahdiq forms. I have tried cooking Polo various ways. One way is mixing a portion with yogurt, saffron, and ghee and putting this mixture on the bottom before piling the rice in the pot to cook the last hour.

    Rarely I manage to create the tahdiq, but not often. I plan to try the recipe or hers from your blog too.

    Thank you,

    Aaron

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