There are many versions to this lovely Persian style flavorful rice. Each individual / household have their own secret recipe. Whatever be the reason, it is a perfect easy rice preparation that is flavored with saffron and enjoyed with any grilled stuff. This method is very simple and I made some grilled chicken to go with it. Any leftover rice can be turned into this simple flavored delicacy.
- 1 cup basmati rice, soaked for an hour
- 1/4 tsp. saffron, crushed
- 1 tsp. sugar
- 2-3 tbsp. hot water
- salt to taste
- 2-3 tbsp. butter
- 1 tsp. rose water
- 1 tsp. chopped pistachios, almonds and dry rose petals
Cook the rice (either in plain water or any stock) till it is almost done. Drain and keep aside. Soak the crushed saffron, sugar and water for 20-25 minutes.
Mix the rice with the saffron water and salt. Heat the butter in a pan and spread the saffron rice over it. Drizzle the rose water.
Cover with a tight lid and cook on dum for 4-5 minutes on a low flame. Transfer to a serving plate and garnish with chopped pistachios, almonds and rose petals.
Enjoy with any grilled stuff. I served with some homemade grilled chicken.
This traditional Persian delicacy is very much a part of the Ramadan feast. It is actually a non-veg. version of our very own baingan bharta or Israeli Shakshuka and which has some eggs. You can term it as an appetizer / dip / side dish that is generally served with Iranian flat bread or any grilled meat / fish. This Smokey and garlicky flavour dip is very yummy and can also be had with any Indian bread or steamed rice. For a vegetarian version you can skip the eggs.
- 1 large eggplant
- 1-2 onions, chopped
- 1 tbsp. chopped garlic
- 1-2 tomatoes, chopped
- 1 tbsp. tomato paste
- 2-3 tbsp. olive oil
- 1-2 bay leaves
- 1" cinnamon stick
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. cumin powder
- 1 tsp. red chili flakes
- 1 tsp. lime juice
- 2-3 eggs
- 1 tbsp. coriander / parsley leaves, chopped
Slit the eggplant into half, but let it remain intact. Brush with some oil and roast on an open flame till it is charred all over. Cool and peel the skin off. Mash well and keep aside.
Heat oil in a pan and add the bay leaves and cinnamon, followed by the garlic. Sauté till it changes color. Add the onion and continue to stir fry till light brown in color.
Add the chopped tomatoes, tomato paste and all the dry spices. Sauté on a low flame till dry. Add the mashed eggplant and sauté for 2-3 minutes.
Make 2-3 cavities (depending on the number of eggs). Break the eggs in it and cook, covered till it sets.
Switch off the flame and add the lime juice. Garnish with coriander leaves and serve as a side dish / dip with any grilled meat or flat bread.
