leek wrote:Cathy2 wrote:I did this earlier this year and wish to explore it more when the weather cools: Persian-Style Rice with Golden Crust (Chelow). I went to a potluck a few years ago where someone came with this style of rice in a Dutch oven (I think). She had beginners luck with it turning out in one piece all nicely crisped on the bottom. When I made it, well it was chipped out more than sliding out.
It really almost requires a non-stick pan to work correctly. Check with any Persian folks you know, they have a non-stick pan hidden somewhere.
I make a quick Asian version a few times a week for breakfast in a small, well-seasoned cast iron pan and it comes out perfectly. I’ve also made Tadig several times in my Misen pan (I like using that one because it’s lightweight, so easier to do the inversion onto the plate). If you follow the recipe (particularly the required amount of oil and proper temp/time), and your pan is properly seasoned, it should work. I’ve never found that I get the right “crisp” using non-stick. Here’s my recipe for the breakfast rice dish if anyone’s interested.
1/2 cup pre-cooked rice
1/2 tbsp sesame oil (Based on my pan—use enough to cover pan with a thin layer of oil.)
2 tsp ponzu (or 1tsp soy sauce + 1 tsp rice vinegar)
1-1.5 Cups of chopped Asian greens/veg (amount depends on what you’re using and how much veg you want—if lots of greens, you’ll need more (any combo of Napa, Bok Choy, Gailan, mustard greens, Sum Choi, zucchini, flowering chives, green onions, mushrooms, spinach, cilantro, Chinese celery, etc.)
1 tsp minced ginger (more if you like a lot of ginger—can add mince garlic instead or in addition as well)
1 large farm egg
Homemade or Lao Gan Ma spicy chili crisp.
Chopped cilantro for garnish.
Heat small well-seasoned cast iron or frying pan on high for a couple of minutes. Add sesame oil. Heat for a minute then add rice and mash down with spatula so that the bottom of pan is covered edge to edge and rice is flat. Let rice crisp in pan for a couple of minutes. Mix all veg together, including ginger. Add on top of rice and turn heat down to medium. Add Ponzu or Soy sauce/vinegar combo. Cover most of pan with a lid and cook for another 2-3 mins. Crack egg into pan and cover again. Cook egg to desired doneness (I like set whites, runny yolk—I usually cover again and cook for 2-3 mins or so).
Depending on your pan and stove, you’ll want to monitor pretty carefully so that the rice doesn’t burn, but if you use enough oil, it’s pretty forgiving.
Remove from pan with spatula and plate, garnishing with the chili crisp and cilantro.
Last edited by
boudreaulicious on August 2nd, 2020, 12:50 pm, edited 1 time in total.
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