• annaelizabethrossi

HERBY SCORCHED RICE (inspired by TAHDIG & SOCARRAT)


Original recipe by @annarossiofficial


INGREDIENTS

2 cups basmati rice, rinsed under cold water until it runs clear and strained

⅛- ¼ cup kosher salt

3 TBS Creme Fraiche

3 TBS salted sweet cream butter

3 TBS extra virgin olive oil

1 Tsp turmeric

1 Tsp ground coriander

1 tsp ground cumin

¼ tsp saffron, about 10 threads

½ cup scallion, thinly sliced

½ cup fresh parsley, chopped

½ cup fresh mint, julienned

2 tsp lime zest


PREPARATION

  1. Bring 8 cups of water to a boil. Add kosher salt. Add rice and parboil for 8 minutes. Do not cook the rice all the way through. You want the rice to still feel “toothy” with a chalky texture in the center. Remove from heat and strain in a fine mesh colander.

  2. In a medium bowl, combine 1 ½ cups parboiled rice with creme fraiche. Gently mix so all the grains are evenly coated.

  3. In a 12” non stick pan on medium/ medium high heat, melt butter and swirl in extra virgin olive oil. Gently whisk in turmeric, coriander, cumin and saffron.

  4. Now let’s begin to layer. Gently pack down the creme fraiche & rice mixture in the melted butter. Next, divide the herbs and remaining rice in half and alternate the two to form a mound in the center of the pan. First, by sprinkling half the herbs and lime zest over the creme fraiche rice, followed by half the plain rice, then the remaining herbs and finally the remaining rice.

  5. Next, create 6 tunnels for the steam to escape, by driving the round end of a wooden spoon vertically into the rice until it touches the bottom of the pan.

  6. Carefully tie a clean tea towel across the inside of the pan lid to wick steam as rice continues to cook. If working on an open flame, be sure to secure towel ends on top of lid to avoid a fire hazard.

  7. Cover and cook on medium/medium high heat for 15 minutes, rotating a quarter turn every 5 minutes.

  8. Lower the heat to low and continue to cook for a final 15 minutes, for a total of 30 minutes.

  9. To serve rice, flip onto a serving platter and garnish with fresh herbs. If mixture sticks a little to your pan and is unsightly when flipped, serve it in a bowl and gently toss so the crispy, carmelized bits are still in big chunks and layered throughout. Enjoy!

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