Persian Rice Recipe with Brown Rice
The traditional Persian Rice recipe is made with chicken or meat. This is my vegetarian adaptation of this deliciously aromatic one-pot meal.
Salt and pepper to taste
2. We start by par-boiling the rice. Place the rice in a pot and cover with the water. Bring to a boil. Add the salt and pepper. Simmer for 7 minutes. The rice should be al- dente – chewy but not cooked thru.
3. Drain the rice and rinse under running water.
4. Heat the oil in a deep saucepan or pot. Sauté the onions and mushrooms for a few minutes. Once the onions are slightly browned, remove the onions and mushrooms from the pot. Place the potatoes evenly on the bottom of the pot making sure the entire bottom of the pot is covered. Let them brown on the bottom for about 5 minutes.
5. Now, return the mushroom-onion mixture to the pot to cover the potato slices.
6. Spoon the par-boiled rice over the vegetables. The idea is to have a bottom layer of potatoes, a layer of veggies and a mound of rice.
7. Using the end of a wooden spoon or something similar, poke 6-8 holes into the rice – this will allow the steam to circulate and cook the rice.
8. Pour the vegetable broth (or water) over the top. Add the cumin.
9. Using a clean dish towel, cover the top of the pot. Now "seal" the pot with the lid by closing the lid over the towel. Be careful that the edges of the towel are nowhere near the heat source- fold them up over the lid. Continue cooking over medium–low heat for 30-35 minutes. Don't be tempted to open the top during this time.
10. Serve by placing a large serving platter over the top of the pot. Flip the pot over. You should have a rice base with a golden brown, crusty potato topping and a delicious mushroom-onion centre.
VARIATION: I have made this dish with grated carrot added to the rice after the par-boil stage. And I have a friend who adds raisins to the rice.
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