Ingredients
Basmati rice - 3 cups
2 lbs Fish cleaned and fillet
2 bunches of green onion
2 bunches of dill
2 bunches of parsley
One bunch of cilantro (optional)
4 cloves of garlic
Salt and pepper
Methods:
Wash and chop all the herbs. You can use a food processor to chop all of the herbs including the garlic. I personally process the stems in with the leaves but that's your choice. Mix all the herbs and garlic together and put it aside.
Add salt and pepper to the fish and set it aside.
Place your rice in a large bowl. Wash rice a few times until the water looks clear. This is a very important step to remove the starch from the rice. Bring salted water to a boil, place the rice in the boiling water and cook for about 5 to 10 minutes (this is according to the type of the rice you use). Make sure you stir the rice twice with a wooden spoon to loosen any grains that may have stuck to the bottom. Taste your rice. The grains should be soft on the outside but still firm in the center. Drain and rinse with cold water to stop additional cooking. Toss rice gently in colander.
Return the saucepan to the heat and add couple of tbsp olive oil with 2 tbsp of water till you hear sizzling sound. Pile up the rice and herbs on top in the shape of a pyramid. This shape leaves room for the rice to expand and enlarge. You want to lightly "fluff" the herbs into the rice to incorporate as you go along.
Poke one or two holes in the rice pyramid with the handle of a wooden spatula. This is done for steaming purposes. Add 2-3 tbsp of olive oil on top. Place the fish fillet on top of the rice. Cover and cook on high for 4-5 minutes unit rice is steaming, then reduce the heat to medium low and place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 30-40 minutes.
Carefully remove the fish and put it in a plate. Using one spatula full of rice at a time, place the rice on a serving platter without disturbing the crust. Finally, you remove the crusty bottom which is called tahdig and place it in a separate smaller plate.
Basmati rice - 3 cups
2 lbs Fish cleaned and fillet
2 bunches of green onion
2 bunches of dill
2 bunches of parsley
One bunch of cilantro (optional)
4 cloves of garlic
Salt and pepper
Methods:
Wash and chop all the herbs. You can use a food processor to chop all of the herbs including the garlic. I personally process the stems in with the leaves but that's your choice. Mix all the herbs and garlic together and put it aside.
Add salt and pepper to the fish and set it aside.
Place your rice in a large bowl. Wash rice a few times until the water looks clear. This is a very important step to remove the starch from the rice. Bring salted water to a boil, place the rice in the boiling water and cook for about 5 to 10 minutes (this is according to the type of the rice you use). Make sure you stir the rice twice with a wooden spoon to loosen any grains that may have stuck to the bottom. Taste your rice. The grains should be soft on the outside but still firm in the center. Drain and rinse with cold water to stop additional cooking. Toss rice gently in colander.
Return the saucepan to the heat and add couple of tbsp olive oil with 2 tbsp of water till you hear sizzling sound. Pile up the rice and herbs on top in the shape of a pyramid. This shape leaves room for the rice to expand and enlarge. You want to lightly "fluff" the herbs into the rice to incorporate as you go along.
Poke one or two holes in the rice pyramid with the handle of a wooden spatula. This is done for steaming purposes. Add 2-3 tbsp of olive oil on top. Place the fish fillet on top of the rice. Cover and cook on high for 4-5 minutes unit rice is steaming, then reduce the heat to medium low and place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 30-40 minutes.
Carefully remove the fish and put it in a plate. Using one spatula full of rice at a time, place the rice on a serving platter without disturbing the crust. Finally, you remove the crusty bottom which is called tahdig and place it in a separate smaller plate.
No comments:
Post a Comment