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hmmm i must try this way. we use to cook rice using a rice cooker.. great idea!!
cheers!!
Nora,
yes, this is a totally different way of making rice. But it is well worth the effort. Look at it this way, Italians have their special way of making their rice, risotto, and we have our way!!! Let me know what you think of it when you make it.
Is there a rice cooker you would recommend for Persian rice? I use a method very similar to what you describe here with subtle variations. I plan to try yours as well.
However, my favorite food is Persian food. The only factor stopping mr from making it more often is time. So the ability to make Polow in a rice cooker (hopefully with Tahdig as it is sublime).
Do you have a recipe for Kabob Barg?
My Barg comes out good but not quite the same as what I am used to from restaurants. I believe I may be missing a spice in the marinade.
Thank you,
Aaron
Thank you for stopping by Aaron!
Lucky you I wrote a whole post about Persian rice cookers and the one I own. You can find it here http://persiankitchen.wordpress.com/2009/02/20/persian-rice-cooker/.
I have never made Barg at home. I have only had it out at restaurants. But I am planning on trying to make it at home and posting about it sometime soon. I have seen Sadaf spices for Kabob Barg and used them once but I felt that the spices were too strong and overpowered the meat. But that’s just my humble opinion. Check back here though, because I will definitely give it a try one of these days!
Thank you for the response. I usually steer clear of the pre mixed spices in favor of fresh when possible anyway.
For instance I love to make Mast o Khiar but I never use the spice mixes because the fresh mint makes that dip for me.
I will keep an eye out for any new recipes. To date I have made:
joojeh/chicken barg (I usually use breast meat)
Ghormeh Sabzi
khoresht ghameh (maybe the closest to restaurant quality)
Barg
Polow of course because what is Persian food without the rice.
When I try to explain to people who have never eaten Persian about the rice I find it hard to do the it justice.
Fesenjān is the next on my list to attempt.
I love your blog by the way.
Sincerely,
Aaron
Aaron,
I am seriously impressed with your repertoire! Sometimes it is hard to explain Persian rice to people especially when talking about Tahdig. They look at you as if you were crazy!
I am glad you enjoy our blog. Please keep us up-to-date with your Persian cooking ventures!
Cheers!
The Chef
Chef,
Do not be too impressed I have not perfected any of the dishes but I hope to gain more knowledge reading about your wonderful exploits in the kitchen.
When I was 16 years old (many years ago) I made a new friend. He was Iranian and introduced me to Persian food at my favorite Persian restaurant. The restaurant is called Darya in Orange, Ca.
Funny thing untill Persian food I never ate raw onions and I would have been afraid of Ghormeh Sabzi. Now it’s my favorite khoresht. Although when we shared an aparment my friend and I along with his brother we made karafs khoresht a lot. Although it had a tomato base the way we made it which is different than most recipes I see.
Now I no longer live in California, instead I am in Michigan. It took eight years before a Persian restaurant appeared anywhere in the state. I would actually make trips to Toronto just to visit a restaurant I found there called Patog. Their food is very good (I felt unwanted when I ate there though unlike in California where I almost felt like family at Darya).
Whenever it is my choice where to eat I choose Persian. I wish there were more choices here. When I think about kabob or Tahdig, is when I miss California most.
Michigan has mostly what the people here call “Middle Eastern” food, but in truth it is all Lebonese with no variation. So you have a choice of swarma, falafel, and hummus mostly oh and rice pilaf (not basmati either).
Hi Aaron,
I believe I have been to Darya in the OC. There is one also in West LA which is not bad. Ghormeh Sabzi is a hit and miss. My husband loves it and it was actually the first khoresht he ever tried. I personally have always loooooooved it.
I don’t know about you, but I prefer Khoreshteh karafs without tomatoes. I have had both versions and the one I posted remains my favorite. It is good thing that you are close to Toronto because I hear there is a nice size Persian community up there. As a matter of fact one of my childhood friends live there as well.
I absolutely love your enthusiasm and love for Persian food Aaron!
Chef,
Do you have any alternate methods for Polow (faster), for when you may not have time to make proper Polow?
Often I would like to enjoy Persian food during the week, but I have a limited time window to make dinner after work for my family. If I marinated my barg or joojeh kabobs ahead of time, I can manage to have a nice Persian dinner. However I have seen inconsistent success with my rice when I try to cook it with a faster method.
Thank you,
Aaron
Aaron,
the only fast way that I can suggest is making kateh, which is similar to the western way of making rice…the consistency ends up being somewhat like sticky rice when using basmati rice, however, it will be closer to steamed rice when using Jasmin rice….the rice ratio is 2 to 1. Add oil and season with salt. Cook on medium heat until water is absorbed, then lower temperature and cook for about 20 minutes or until rice is done.
I hope this helps!
Chef,
Thank you I will give this a shot when time is more important than taste.
Usually, I wait until there is time to make proper Polow, since Polow is what made me fall in love with Persian food to begin with.
Thank you,
Aaron
Let me know how it works out!