Katehiraniansimplerice Recipes

REALLY SIMPLE RICE

Steps:

• Heat olive oil in a non-stick saucepan over medium-high heat nearly to smoking. Cook and stir rice in the hot oil quickly to toast the rice, 2 to 3 minutes. Stir the onion into the rice; cook and stir 1 minute more. Pour chicken broth over the rice mixture, season with garlic salt, and bring to a boil; reduce heat to low, place a cover on the saucepan, and cook until the broth is absorbed and the rice is tender, about 20 minutes. Remove from heat and allow to rest 5 minutes before lifting the lid.

KATEH (PERSIAN STOVE-TOP RICE)

Steps:

• Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander. If using American long-grain rice, do not wash, and reduce the water to 4½ cups instead of 5½ cups.
• In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt.
• Bring to a boil over high heat (this takes about 5 minutes), then reduce heat to medium and simmer, uncovered, for 15 to 20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes.
• Drizzle the oil over the rice. Cover the pot tightly and steam for 15 minutes over low heat. Keep warm until ready to serve.
• Just before serving, uncover the rice and fluff gently with a fork.

KATEH - IRANIAN SIMPLE RICE

Steps:

• Wash three cups of rice with plain water twice and drain the water.
• Pour rice into a non-stick pan.
• Add five cups of water, four spoons of oil and salt, and mix.
• Bring the water to a boil over high temperature.
• Let the water boil until water level sinks to just below rice level.
• Cover the pan, and cook over low temperature for about half an hour.