Basmati Rice Persian Style (Tahdig style)

Throughout the Middle East, this is the rice of choice. This is a very long grained variety. In Iran and Iraq, the rice can be as long as 1/2 inch. Rice is cooked differently in these Persian regions.

Washed Basmati rice is cooked in cold water in an open pot, adding hot water as necessary (¼ of an inch above the top of the rice is the water level) until the rice is just firm, about 10 minutes after the rice has reached boiling. Then, it is drained in a colander. A thick-bottomed large pot with a tight fitting lid is used. The pot is well oiled on the inside-bottom and lined with 1/8 thick slices of potato. (Be generous with the oil.) The rice is heaped in a cone on top the potatoes and a towel is wrapped around the outside of the rice. The lid is added. The rice is then placed on an even very low heat for an hour. The rice finishes cooking slowly. The excess liquid is absorbed by the towel. Once towel is removed, fluff rice with a fork.

Persian style Basmati rice, once cooked, is then flavored in a number of ways: Adding Persian dill, sumac leaves, cooked red Zabresks (Barberries) (similar to tiny Cranberries), baby lima beans are sometimes used. Additionally, saffron in dissolved in 3 tablespoons of hot water until its bright yellow and poured over a ½ cup of the cooked rice. The cooked rice immediately soaks this up, taking on the bright yellow of the saffron, without undue effects of the excess moisture. The bright yellow rice is then sprinkled over the other rice as a flavorful garnish. The Persians are particularly fond to the crisp potato layer on the bottom of the pot – many Persians consider it the best part of this dish. The guest are always served an ample portion of the crisp layer a top the rice.

An important cooking concept is indicated in this Persian recipe. The recipe makes use of a “sacrificial layer”. The concept may be extended or any number of cooking methods where that which is used in promotion of cooking could be discarded or selected for its separating or insulation properties.

Note:

1. Tahdig (Persian: ته دیگ‎‎, tah "bottom" + dīg "pot") is a specialty of Iranian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice (chelow) is cooked. It is traditionally served to guests at a meal. Ingredients commonly added to tahdig include yogurt and saffron, bread, potato and tomato. Variations of tahdig include placing thin vegetable slices  at the bottom of the pot, so they crisp up instead of the rice. Common vegetables include potato, carrots, and lettuce. Iranians also apply this crisping method to spaghetti as well, providing a hardened base. [ From Wikipedia]

Chinese Sweet and Sour Pork

Sweet and Sour¹ Pork is perhaps the best-known Chinese-Cantonese dish. It is very popular because of the flavorsome sweet and sour sauce—the sweetness from sugar plus the tangy ketchup and sharp rice wine vinegar and with  crisp fried pork pieces. The green,optionally red bell peppers, and pineapple chunks and onions add flavor and color.

1 pound chopped pork (Boston butt)

1~2 Green bell pepper

Slices of carrot, blanched

1 whole large onion, chopped

1 can of Dole pineapple chunks, reserve pineapple juice

Peanut or corn oil

Soy sauce

3 tablespoons sherry or Shaoxing Rice Wine

1 clove chopped garlic

2 Tablespoons chopped ginger

2 Tablespoons catsup

1 cup of good chicken stock and some orange juice

2 Tablespoons sugar or 50-50 with brown sugar

3 Tablespoons seasoned rice wine vinegar

3 Tablespoons red wine vinegar

2 Tablespoons corn starch

Red food coloring, optional

1 - 2 Tablespoons of ground California pod chilis

Marinate  chopped pork in refrigerator over night in  sherry, chopped garlic, crushed ginger and 2 tablespoons of soy sauce. Remove meat and set to drain then pat dry.

When at room temperature:

Heat 3 cups of oil to 375^o F in a deep pot. Roll meat in corn starch. Cook five to eight pieces of meat at a time until brown and crisp. Remove with slotted spoon, drain on paper towels. Repeat until all meat cooked. Cover with a towel.

In a 2 quart sauce pan, combine 2 tablespoons of corn starch with 6 tablespoons of vinegar. Stir then add 1 cup of good chicken stock and 6 tablespoons of sugar, 2 tablespoons of soy, 2 tablespoons ketchup, 1 - 2 tablespoons of ground California Pod Chilis, a pinch or two of cayenne pepper or white pepper to taste. Add reserve pineapple juice. Cook stirring until thick. Correct the seasoning. Set aside.

In your very hot wok, add 1 tablespoons of peanut oil, Stir fry onions and green peppers, a few thin wide diagonal slices of carrot. Add pineapple, hot sweet-sour sauce and all of the meat. Heat and serve on a oval plate.

Goes well with Thai jasmine rice. Garnish with cilantro and garlic chives.

Notes:

1. Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. Commonly used in China, it has been used in England since the Middle Ages, and remains popular in both Europe and America.

Hasselback Potatoes

Hasselback potatoes trace to Stockholm, Sweden, where the restaurant Hasselbacken first served them in the 1940s. Initially, the slices are closed but open as they cook where the edges become crisp and their center softens nicely.

http://www.bigoven.com/recipe/hasselback-potatoes/238803

Maris Pipers are the best potato for these, but any medium-sized, starchy  baking potato will also work. Flavorful olive oil is used or good sweet butter.

Hasselback Potatoes

2 medium Maris Piper baking potatoes

2 cloves garlic, sliced, (optional)

Extra virgin unfiltered first-cold pressed olive oil or clarified butter

Sea salt and white pepper

Rosemary, minced

If your potatoes insist on rolling around, shave off a small strip lengthwise so that they can sit on a flat bottom. Using a sharp knife, slice the potato thinly across, width-wise. To make things much easier, lay two pencil (or wooden spoon handles) either side of the potato as a knife-stop. Stuff thin slices of garlic (optionally) between the slices. Drizzle with olive oil or clarified melted butter. Bake for 20~30 minutes at 350 F. Add more butter or oil and sprinkle with rosemary and sea salt and white pepper. Continue to bake another for 20~30 minutes until the potato is cooked through and the edges are crispy.

 Hasselbacken