Safranris - Iranian rice

Ingredients for Safranris - Iranian rice

Instructions for Safranris - Iranian rice

To prepare the Safranris - Iranian rice recipe, please follow these instructions:

This kind of rice called "Polow" or "Chelow" is the rice you eat with most casseroles or grilled dishes. Remember that in Iran you eat rice as an accessory to meat, fish or chicken just as you eat potatoes here in Denmark for food. So rice is an important part of most casseroles.

Place the rice in lukewarm water so that the rice is completely covered. 1/2 hour before. Say the water from Bring approx. 3/4 liters of water per Cook in a pan with salt. The rice is added and periodically (about 2 minutes) cooked on the rice until it is almost cooked, but not completely. Pour the rice into a sieve so that the water is poured out. Bring approx. 10 ml water and 5 ml oil in a boil in the pan. Pour the rice back into the pan in conical form. Mix the saffron and sugar and dissolve it in 10 ml of boiling water. Pour the saffron mixture down to the rice in one place - not over all! Lay lay on Turn down for the lowest blus and leave for 10 minutes. Melt the butter. Pour the rice onto a large serving dish with the sapphire-colored rice at the top like decorations. The melted butter is poured evenly over the rice - use if necessary. A hulske.

tips:
Remember to buy original Safran from Iran. It's the only real safran the Safran you buy that comes from Spain or elsewhere is approx. 70% dyes and has no taste and smell compared to the Iranian Safran. Buy it in Iranian specialty stores with original embalage.