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May 10 2019

How to Cook Rice on the Stove

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It's back to basics! How to cook a big pot of rice to go with dinner is one of the first lessons many of us learn in the kitchen. It's an easy and straightforward process that can nonetheless feel like a culinary triumph when you're first starting out. Here's how we do it. What's your technique?

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Reposted fromsigalongastronomy sigalongastronomy

July 15 2018

mr-absentia

June 02 2018

mr-absentia

@sinaiee_maryam: Broad beans season almost there for us. Try this gorgeous broad bean rice dish from Iran and serve with delicately spiced lamb shanks (recipe included). thepersianfusion.com/persian-broad-…

mr-absentia

@sinaiee_maryam: Simple to make vegetarian rice with aubergines. thepersianfusion.com/persian-style-…

Reposted byRekrut-KbananaappleMrCoffe
mr-absentia

Scorched rice - Wikipedia

“Scorched rice is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.”
mr-absentia

Okoge (お焦げ) is eaten with vegetables or moistened with water, soup, or tea. Okoge (お焦げ, おこげ) is Japanese food, usually rice, that has been scorched or blackened.

Until electric rice cookers came into common use in the 20th century, rice in Japan was cooked in a kamado, a traditional stove heated by wood or charcoal. Because regulating the heat of a wood or charcoal fire is more difficult, a layer of rice at the bottom of the pot would often be slightly burned during cooking; this layer, called okoge, was not discarded, but was eaten with vegetables or moistened with water, soup, or tea.

Okoge is still eaten in Japanese cuisine, and is an important part of the kaiseki meal served at tea ceremonies, where it is typically served with hot water and pickles as the final course. It has a crispy texture and a nutty flavour.

Because the cooking temperature of modern electric rice cookers is precisely controlled, okoge does not usually form naturally during the cooking process. However, there are rice cookers on the market in Japan that have an okoge setting. Okoge can also be made by scorching cooked rice in a frying pan.”

— Wikipedia: Scorched rice - Japan

Reposted bystrzepyfinkregh
mr-absentia

Tahdig (Persian: ته دیگ‎, tah "bottom" + dīg "pot") is a specialty of Iranian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice (chelow) is cooked.[6] It is traditionally served to guests at a meal.[7] Ingredients commonly added to tahdig include yogurt and saffron, bread, potato and tomato.

Variations of tahdig include placing thin vegetable slices at the bottom of the pot, so they crisp up instead of the rice, these vegetables include potato, carrots, and lettuce.[8] Iranians sometimes apply this cooking method to spaghetti as well, providing a hardened base.[9]

— Wikipedia: Scorched rice - Iran

Reposted byfinkregh finkregh
mr-absentia

Tahdig, crisp and golden crust that forms the bottom of every pot of Persian rice or pasta. Photo from @Iran_Style’s tweet.

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how to cook rice in Persian style.

January 14 2018

mr-absentia

How to Cook Middle Eastern-Style Rice | LIVESTRONG.COM

“In most areas of the Middle East, cooking rice is an art form. Rice has the role of forming the filling in many dishes, making the meat and vegetables stretch. But in many Middle Eastern cultures, rice is as important as bread, taking the position as the most important grain. Middle Eastern rice is always prepared fluffy, never sticky like risotto or sushi rice. It can include a variety of ingredients that vary by region, but most Middle Eastern rice dishes are made from basmati rice and contain garlic, olive oil, raisins, pine nuts and meat.”

May 21 2017

mr-absentia
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Iranian women share lunch after planting rice. Mazandaran Province. Near the village of Zirab. Iran, 2001. (via My Persian-Speaking Friends)

Reposted byRekrut-Knitroventbezwladniehormezaseverakgrarzynkacoffeebitchstrzepyschaafbong0flauschfisch

May 19 2017

mr-absentia

May 27 2015

mr-absentia

イランのお米

from IRIB Japanese Radio (2015年5月27日 山口雅代):

イランで通常食卓に出てくるお米は、日本のお米とは違う、パサパサした細長いインディカ米で、炊くときも塩と油を加えます。さながら、戦前の日本で言う外米のようなものでしょうか。イラン独特の焼肉キャバーブやホレシュと呼ばれる煮込み料理には、このパサパサのお米がぴったりだと思います。それでは、イランにはそのようなお米しかないのかというと、そうではありません。カスピ海の沿岸地域には、気候風土が日本と似ている地域があり、ここでは朝食にパンではなくお米のご飯を食べるそうです。しかも、そのお米というのがペルシャ語で半粒のお米と呼ばれる、粘り気のあるお米です。イランでもお米屋さんで売っていますので、私も早速買い求め、これを水だけで炊いてお結びを作ったら、これがなかなかグー。日本から持ってきた梅干とのりに意外にぴったり合っておいしくできました。たまに、日本のお米が懐かしくなったら、カスピ海地域でとれるこの半粒のお米を食べてもよいのではないかと思います。

November 03 2013

mr-absentia

麦ごはん

from IRIB Japanese Radio (2013年10月28日):

新米の季節がやってきました。イランではカスピ海沿岸で日本米を作っており、私たち日本人スタッフは毎年、この日本米を購入しています。今年も例に漏れず、日本の新米が手に入りましたので、最近は健康とダイエットのために、2割ほど大麦を混ぜて炊いています。日本でも麦ごはんは健康に良いとして食べられているように、大麦には白米よりも食物繊維やカルシウムが多く含まれています。そのため、便秘を解消したり、コレステロールを減少させ肥満を防止したり、血圧の上昇をおさえる効果があるようです。このような効果に加え、私は麦のぷちぷちした食感が好きで、目下、この麦ごはんの虜です。それにしても秋ってどうしてこんなにお腹がすくのでしょう?

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