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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?


Reposted fromsigalongastronomy sigalongastronomy

July 15 2018


June 02 2018


@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-…


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

Reposted byRekrut-KbananaappleMrCoffe

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.”

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

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

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


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


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


May 27 2015



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


November 03 2013



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


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