Rice is one of the main menus of the Iranian Tablecloths. In addition to its excellent qualities such as quality, flavor and taste, it is largely organic. In Iran, rice is served along with most Iranian stews, such as the ghormeh sabzi stew or the gheymeh stew.
Basically Iranians have two general ways to cook rice:
- Rice smoothing
- kateh
Baking method of rice smoothing
Baking method of rice smoothing
- Wash the rice and mix with more salt and water for two to three hours until thoroughly soaked in water.
- Make the pot half water.Then put it on the stove to boil.
- Drain the soaked rice water and pour it into the boiling water with a little oil and reduce the flame.
- After a few minutes (when the rice kernel is relatively soft), remove the pot lid, remove a Half a glass of water and oil on the rice and rinse the rice (with lukewarm water).
- We measure rice salt.
- Put the pot on the heat and pour the rice into it.Pour half the glass of water and oil we had on the rice.
- Put the lid on the pot and lightly heat. When the rice has evaporated, we place the baking cloth (damkon is a cloth that is placed under the lid of the Put to prevent the steam from escaping from the container). After 30 to 40 minutes the rice is ready.
How to cook rice in a kateh method
Kateh is a method of cooking rice in Iranian cuisine and is mostly cooked in the northern provinces of Iran. In this method, the rice is cooked with a gentle flame and without flattening.Kateh are usually served with barbecue or chicken.
Top quality rice should be used to make good kateh. This way, less washing is done and the nutritional value of the rice is preserved.
- First, pour water, salt and oil (enough) into the pan and place on the stove until fully boiled and then add the rice. When rice water is drawn, it is time to brew it.
- Turn rice into a summit.
- Reduce the heat of the flame and place on a lid of rice a cloth.
- After 30 to 40 minutes, rice is ready to serve.
