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7 months ago

Morgh Polow (Persian rice and chicken) | Recipe



Ingredients

4 Chicken thighs, skin removed

1 Medium onion

2 Cloves garlic

1/2 Teaspoon turmeric

3 Cup rice

1 1/2 Cup Zereshk

2-3 Tablespoon butter

1 Tablespoon sugar

6 Tablespoon brewed saffron

2-3 Tablespoon canola oil

Salt & pepper

Preparation

Step 1:

Slice onion in rounds and crush garlic, then arrange in the bottom of a pot. Sprinkle 1/4 tsp of turmeric on top. Season chicken with salt and pepper on each side and place On top of onion and garlic. Sprinkle remaining 1/4 tsp of turmeric evenly on top of the chicken. Add 1/2 cup of water, cover and cook on medium for 30 minutes.

Step 2:

Par-boil rice according to Cooking Rice For Polow Post.

Step 3:

Soak Zereshk in water and rinse a couple of times. It is best to place the barberries in a colander then place them in a bowl. Pour water on top and then let them soak for a few minutes. Remove colander and discard water. The idea here is to get rid of the dirt attached to the barberries. Remove colander from bowl one last time and allow for all the water to drain from barberries.

Step 4:

Melt 2 tablespoons of butter then add barberries and sugar. Mix well then add 2 tablespoons of brewed saffron give it a stir and remove from heat. The idea here is to plump up the barberries. Set 1/4 cup of the zereshk on the side.

Step 5:

Assemble the rice. Separate chicken meat from bones with hands or two forks. Chicken pieces should be medium size, not too thin or too big. To the bottom of a non-stick pot add 2-3 tablespoons of canola oil, 2 tablespoons of water and 2 tablespoons of brewed saffron. Add 2 to 3 spatulas of Par-boiled rice and mix well together until all the rice is evenly coated with the liquid mixture and it turns into a nice yellow/orange color. Evenly spread the rice at the bottom of the pot. Place another spatula of rice on top then add 1/3 of barberries. Gently move rice and barberries around so that they are combined. Then place 1/3 of chicken pieces on top. Continue layering rice in a pyramid form finishing with a layer of while rice.

Step 6:

Create five holes in the rice with the back of a spatula. Cover rice and cook on high for 10 minutes.

Step 7:

In the mean time strain chicken broth and discard onion and garlic pieces. Mix 1/2 cup of broth with remaining 2 tablespoons of brewed saffron and pour over rice. At this point a tablespoon of butter can be also cut into pieces and added on top of the rice for extra moisture. Wrap lid in a towel, place back on the pot and cook on low for 1 hour.

Step 8:

Once the rice is ready, place rice in a platter and arrange tahdig pieces around it. Then sprinkle reserved 1/4 cup of Zereshk on top of the rice.





7 months ago

CNNGo Best Eats: Hong Kong's best rice



Recommended: Good Satay's chicken rice

best rice in hong kongChicken rice for the soul at Good Satay.

There are three components to a Hainan ch

7 months ago

Best crock pot or slow cooker recipes: Kona chicken



Kona chicken in the crock pot or slow cooker is a delicious and easy meal to make for Sunday dinner with the family.

We recommend using at least a 4-quart crock pot or slow cooker to make this recipe. Browning the chicken cooking the chicken in the crock pot gives the chicken an appetizing color.

If you choose to substitute boneless skinless chicken breasts, we recommend cutting the cooking time down by about 1 to 2 hours, depending on the age and make of your crock pot or slow cooker.

Water or apple juice mixed with 1 Tablespoon of cider vinegar can be substituted for the wine in this Kona chicken recipe.

If desired, you may add coarsely chopped red and green bell pepper to your Kona chicken. Do not add them too early or they will turn to mush. We recommend if you are going to use red and green bell pepper that you add it about halfway through the cook time.

Kona chicken in the crock pot or slow cooker recipe

Ingredients:

3 pounds chicken pieces, breasts, thighs, drumsticks, wings, approximately 12 pieces

Salt and pepper to taste

7 months ago

Hawaii 5-O



poke

I was feeling a little nostalgic today, so I thought I'd write about my home state in terms of 5 Hawaiian "Local Grindz". Being on the mainland, eating like a local is the closest I can get to being there! Hawaii is such a mixed bag of cultures, the choices that I could come up with seem infinite, but in my opinion there are a handful of favorites that never change, no matter how many generations have passed. I also qualified my 5 based on them bein

7 months ago

The Best Rice Cooker



For this update, we built upon our original 2013 review by bringing in a variety of cookers with higher-end technology--such as induction heating and pressure cooking--to see how they'd stack up to simpler models. In large part, we found that if you mostly cook white rice, you don't need a more expensive machine. For most people, the very moderately priced Hamilton Beach does everything you'd want at a budget price.

If you make rice a couple times a week or are particularly discerning about rice texture and flavor, co

7 months ago

Best Japanese Rice Cooker



Best Japanese Rice Cookers

If you were ever in the market for a rice cooker, you might be quite familiar with the overwhelming numbers of Japanese rice cookers available. Even though there are American, European and Chinese brands, the Japanese rice cooker manufacturers seem to dominate the market with impressive selections of models, price points, heating technologies and menu options. The four best Japanese brands are: Zojirushi, Panasonic, Sanyo and Tiger.

Let's look at the strengths and weaknesses of each brand and I'll also highl

7 months ago

Daily Garnish » Blog Archive » A Girl and Her Rice Cooker: A Love Story.

If you've read this blog for any amount of time, you're probably already familiar with my slight obsession with my rice cooker.

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But I've never really shared exactly WHY this little 5 pound appliance of love has made its way into my culinary heart, and I figure it's about time I explain myself.

7 months ago

How Do You Make Totally Legit Fried Rice?



How do you make totally legit fried rice?: originally appeared on Quora: The best answer to any question. Ask a question, get a great answer. Learn from experts and get insider knowledge. You can follow Quora on Twitter, Facebook, and Google+.

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Fried rice turns out best when the rice is cold before you begin to fry it. This means that the rice should be prepared in advance. Regular steamed rice, kept overnight in the fridge, would work well.

I also find that putting slightly less water when making the steamed rice makes the rice turn out slightly drier and harder, which is not ideal if you are eating the steamed rice as it is, but works well for fried rice as the grains tend not to stick together and turn mushy, and can more readily absorb the sauces that you use to fry the rice.

High heat is also an important element in cooking up a good plate of fried rice. This means that you should ideally have a gas stove (as opposed to an electric one). The high heat will tend to make the rice burn more easily and stick to the wok, so you need to be careful, and have either a good non-stick wok or compensate by adding copious amounts of oil to prevent the rice from sticking.

With that in mind, this is how I cook my fried rice, in a decidedly Southeast Asian-influenced fashion:

Begin by preparing the rice. Put appropriate amounts of rice and water into a rice cooker, using slightly less water than you would for regular steamed rice. I choose to make things a little more interesting by adding chopped garlic, ginger, a few pieces of star anise, sambal oelek (a Southeast Asian hot sauce) and sesame oil to the rice. For an even more sinful and flavorful result, you can also add chicken skin or chicken stock.Cook the rice and keep it overnight in the fridge.The next day, use the pre-prepared rice to make your fried rice. I begin by scrambling some eggs mixed with fish sauce. The eggs are cooked until about 80% cooked and removed from the pan.Next, I stir fry some chopped onions until they start to brown, then add the protein of choice. Diced pork/chicken works well. Begin with high heat to brown the meat, then switch to a slightly lower heat to let the inside cook.Add the rice. The rice usually comes out of the fridge dry and hard, in a clump. I add a healthy dollop of kecap manis (sweet Indonesian soy sauce) and stir fry the rice until the grains separate and regain their softness.While the rice is cooking, I add chopped cucumbers and mushrooms. Don't do this too early so as not to overcook the cucumbers. I like the cucumbers to retain their crunchiness. At this point you can also add the eggs back into the mixture, using your spatula to break them up and mix them well with the rice.Last, I add chopped spring onions right at the end, and season to taste with fish sauce and a dash of curry powder. Pickled green chili or Lee Kum Kee Chiu Chou chili oil are excellent condiments.

More questions on Quora:





7 months ago

How to Cook Long-grain Rice

Rice is a staple food in Asia; hence, it is one of the principle food crops grown there. It is classified as long-grain, short-grain, and glutinous. Long-grain, as the name suggests, is long, slender, and less starchy when compared to the other varieties of rice. Also, it remains fluffy and separate after cooking. It is one of the most favored rice by many around the globe. It is the type of rice that blends well with any gravy or a side dish. Long-grain rice can also be used as a bed for herbal sauces mixed with vegetables, chicken, or meat and can be served as a side dish as well. All these qualities make it one of the best varieties of rice.

Types of Long-grain Rice

American Rice: This variety has a bland taste and also includes Caroline rice. Patna Rice: This type is grown in India and is considered as a mild rice. Basmati Rice: Basmati has a nutty taste, strong aroma, and is widely used to make Arabian and Indian dishes. Jasmine Rice: This variety is less expensive when compared to Basmati and is had as an accompaniment with Thai and Vietnamese dishes. Popcorn Rice: This is a hybrid of Basmati and American rice. It is considered as mild rice, and it is cheaper as compared to Basmati. Cooking Long-grain Rice Using Absorption Method

In absorption method, the quantity of water used to cook rice is measured. By the time the rice gets cooked, the entire water is absorbed. For every one cup of rice, use 1.5 to 2 cups of water. Rinsing the rice in a few changes of cold water, before starting to cook helps remove loose starch and make it less sticky. You can choose to presoak or continue without soaking. Either way, ensure to drain your rice thoroughly to avoid using excess water in cooking. You can also opt to add a pinch of salt and little bit of oil to the water, to give the rice a nicer look and taste.

Using a Pressure Cooker

If you're cooking the rice in a pressure cooker, then wait till you hear the first two whistles. Follow this by reducing the flame and turning off the gas knob once you hear the third whistle. After this, wait for the pressure to be released before opening the cooker lid.

Using a Pot

When using a pot, keep it uncovered over high flame and bring the water to a boil. After the water comes to a boil, reduce the heat low enough to a simmer for maybe ten minutes. You can still choose to keep a good eye on the rice intermittently. Turn off the flame immediately, once you see tiny steam holes on the surface, which appear when a lot of water has been absorbed. Leave the pot on the burner, completely covered for maybe ten more minutes, which will enable the rice to absorb the remainder of the water in this time. Fluff the rice up with a fork, right before serving.

Apart from using the above two methods, you can even choose to cook long-grain rice in a microwave oven or an electric rice cooker. Always remember, that if you add more water to the rice while cooking, it becomes soft and sticky. Adding the right quantity of water is the key to getting fluffy and non-sticky rice cooked to perfection.



7 months ago

7 New Ways To Use Your Rice Cooker



The rice cooker is not a one trick pony. Yes, it makes perfect rice and that alone is more than enough reason for it to be an essential kitchen appliance. But it is capable of doing much more. The rice cooker is very versatile - it can perform as a slow cooker, steamer, crockpot or even a pressure cooker. The new fuzzy logic rice cookers are particularly versatile with their wide range of features. Here are a few new ways to learn how to use a rice cooker. This list is by no means comprehensive. There are many more. People are discovering new uses for the r