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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Creamy yogurt Parmesan rice


This no-fuss risotto was a lucky happenstance. By now you should know that the two stage Persian style rice requires an initial parboiling, followed by the steaming. Being busy with the main dish once cooking for the blog, I decided to keep the parboiled rice in the water in which it was parboiled (the pan was off the heat though). Returning to the rice (which was meant to be a side) after a few minutes, I found the rice grains nearly falling apart; the boiling water, resembling a starchy slurry. The rice was clearly not suitable for my intended Tah-chin, I therefore mixed in the yogurt and butter. The result turned great, the idea evolved to the presented creamy rice.  
Ingredients:
2 cups long or medium grain rice (or any other high starch rice)
4 cups water
2 TSP salt
2 TBSP butter
4 sprigs of scallion, finely chopped
1 TSP garlic, grated
1 TSP adobo seasoning (or Italian seasoning)
¼ cup parmesan
5.29 Oz (~150gr) 2% Greek yogurt
Pinch of saffron (optional)

Add the salt to water and bring to a rolling boil. Add the rice and parboil until the rice is al dente. The granular texture of parboiled rice should be similar to that of the classic Persian rice before draining.  Reduce the heat to very low, cover the pot, and cook for 10 minutes. The second stage results in rice grains, releasing their starch content. 
In the meantime sauté the garlic and the white and light green parts of the scallions in butter. Mix in the yogurt, Parmesan, and sautéed vegetables to the rice. Mix well and cook for another two minutes or until the rice looks creamy. In the very top photo, half of the rice is seasoned with a pinch of saffron. The green parts of the scallions can be used as garnish.

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