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Roughly based on a recipe for "Persian baked rice" I found online somewhere.
You will need
Put all except butter in pot. Put pot on stove. Bring to boil.
Add butter, cover, put in oven.
Wait 15-20 minutes.
Remove from oven. Scrape and mix in any rice that is sticking to sides and bottom of pot. Remove peppercorns if you can find them. Serve.
It's tan and tasty.
I also used coriander, but it didn't seem to contribute. Cardamom might be an excellent addition, though.
I served leftover lamb stew over this, and it was delightful.
Roughly based on a recipe for "Persian baked rice" I found online somewhere.
You will need
- 1 Cup rice
- 1 Tbsp butter, cut into thin slices
- 1.5 Cup water
- 2 Doz black peppercorns
- 4 Cloves
- 1 tsp salt
- 1 tsp cumin seeds
- An ovenproof lidded pot
Put all except butter in pot. Put pot on stove. Bring to boil.
Add butter, cover, put in oven.
Wait 15-20 minutes.
Remove from oven. Scrape and mix in any rice that is sticking to sides and bottom of pot. Remove peppercorns if you can find them. Serve.
It's tan and tasty.
I also used coriander, but it didn't seem to contribute. Cardamom might be an excellent addition, though.
I served leftover lamb stew over this, and it was delightful.