Rice Iranian Style:
Kateh (moist white rice)
3 cups white long grain rice such as Basmati or Persian domsiah (do NOT use instant)
6 cups water
2 TBS salt, divided (most of this is rinsed out)
4 ~ 6 TBS butter
optional (see note): 1/2 tsp saffron; a bit of white vinegar or plain yoghurt
1. Rinse the rice until the water runs clear and no husks or floaters remain.
2. Fill a large non-stick pot with 6 cups water, add 2 TBS salt and the rice.
3. Cover and cook over medium heat until the water has been absorbed (about 20 -25 minutes). Stir the rice a few times as it boils to prevent clumping
4. Place the butter on top of the rice and cook over low another 25-35 minutes. If desired, before adding the butter, stir in a 1/2 cup yoghurt and/ or bit of crushed saffron diluted in a tablespoon of boiling water on top for flavor and color.
5. A crust of tah-dig (crunchy rice) will have formed on the bottom of the pan. Immerse the bottom of the pan in cold water for a few minutes, then loosen edges with spatula and invert the pot of rice onto a large serving place, tapping the bottom of the pot to loosen the rice and tah-dig. It should come out in one big dome of rice with a crunchy shell.
FOR MOLDED RICE: Use a non-stick mold, such as a bundt pan. After the water has been absorbed from the rice (step 3), mix together 1 cup of cooked rice, 2 egg yolks, 3 TBS of melted butter and 1/2 cup plain low fat yoghurt. Spread the mixture over the bottom of a greased mold. Add the remaining rice and bake in a 350 degree oven for 1 hour. To unmold, dip the mold up to the rim in cold water for a couple of minutes, and invert the mold onto a platter. There should be a thick golden crust over the rice.
Tah-dig variations (for different flavored rice crust):
Option 1: Mix 1 cup of parboiled rice with 1 egg yolk and spread this all over the melted butter in the bottom of the pot before adding the rest of the rice to cook.
Option 2: Mix 1 cup of parboiled rice with 1/4 tsp saffron and 3 TBS plain yoghurt and spread this all over the melted butter in the bottom of the pot before adding the rest of the rice to cook.
Option 3: Lay 2-3 layers of lavash (soft flatbread) over the melted butter in the bottom of the pot before adding the rest of the rice to cook.
~*~ From Mom ~*~