Sabzi Polo - Fresh Herb Rice
Ingredients: (4 servings)
4 cups (32 Oz) of Kitchen King Basmati Rice
4 table spoons of cooking oil.
1/2 cup (4 Oz) chopped Chives/Scallion stems (tarreh/piAzcheh).
1-1/2 cups (12 Oz) Parsely (jafaree).
1 cup (8 Oz) coriander (gheshneez).
1-1/2 cups (12 Oz) fresh Dill Weed (sheveed).
A few large, outer leaves of lettuce.
4 Oz of water.
Directions:
Soak rice for a few hours in hot water and salt before cooking. Wash and drain the vegetables. Using a cutting board and while repeatedly bunching up the vegetables, finely chop them.
In a pot, bring some water to a boil and add the rice (and the water it was soaking in), and let it cook for a few minutes until it starts boiling. Stir the rice a few times during the boiling process. Near the end of boiling, add the fresh chopped vegetables. Stir the rice one last time and then take it out and drain it in a kitchen stringer. Wash out excess salt.
Pour the oil in the pot, add 4 Oz of water, lay the lettuce leaves in the bottom of the pot and add a bit of extra oil if necessary.
With the back of a spoon, make five holes, one in the center and four around it so that the rice can breath in the cooking process. Spread a little water on top and close the lid. Let it cook for a few minutes on high heat. When steam starts to rise, change the setting to medium heat and let it cook for another 15-20 minutes. Then turn the heat to medium-low, sprinkle some cooking oil to prevent drying, and let it cook for about another 10-15 minutes before serving.
Friday, May 11, 2007
Lentil Adas Polo -Persian Recipe
Adas Polo - Lentil Rice
Ingredients: (4 servings)
Kitchen King basmati rice, 500 grams
lentils, 400 grams
Lamb, 400 grams
Dates (pitted), 100 grams
Raisins, 120 grams
Saffron, 1/2 teaspoon
Onions, 2 large
Cooking oil
Salt and pepper
Directions:
Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.
Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.
Peel and thinly slice onions. Fry in oil until slightly golden. Add lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.
Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.
Ingredients: (4 servings)
Kitchen King basmati rice, 500 grams
lentils, 400 grams
Lamb, 400 grams
Dates (pitted), 100 grams
Raisins, 120 grams
Saffron, 1/2 teaspoon
Onions, 2 large
Cooking oil
Salt and pepper
Directions:
Soak rice in water for 3-4 hours, then cook in salted water for 10-15 minutes using a non-stick pot until it just softens. Drain water and empty the pot.
Bring 2-3 cups of water to boil. Wash lentil and add to water with a bit of salt. Cook over medium heat for about 15-20 minutes until tender.
Peel and thinly slice onions. Fry in oil until slightly golden. Add lamb, salt and black pepper, and fry over medium heat for about 10 minutes. Add one cup of hot water and cook until water has been mostly absorbed.
Wash raisins and dates. Pour 1/2 cup of water and some oil in the non-stick pot. Pour in half of the rice. Follow with meat, lentil, raisins, dates and raisins. Then add in remainder of rice. Cook over low heat for about 20 minutes. Dissolve saffron in 1/3 cup of hot water and pour over the rice. Mix well before serving.
Shirin Polo - Persian recipe
Shirin Polo - Sweet Rice
Ingredients: (4 servings)
Kitchen King basmati Rice 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
almonds, 50 grams
pistachios, 50 grams
orange peel, 100 grams
large onions, two
sugar, 500 grams
saffron, 1/2 teaspoon
salt and pepper
Directions:
Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Remove chicken bones.
Save 2-3 spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well.
Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain.
Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil, butter and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.
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Ingredients: (4 servings)
Kitchen King basmati Rice 500 grams
chicken, 800 grams
cooking oil
butter, 2 spoons
almonds, 50 grams
pistachios, 50 grams
orange peel, 100 grams
large onions, two
sugar, 500 grams
saffron, 1/2 teaspoon
salt and pepper
Directions:
Soak rice in warm water for 2 hours. Wash chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces and fry until color changes. Add a glass of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 glass of water should be left at the end. Remove chicken bones.
Save 2-3 spoons of sugar for later use. Add remaining sugar to a glass of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well.
Thinly slice almonds and pistachios. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally boil for a few minutes with three spoons of sugar, and drain.
Prepare rice using the recipe for polow. When rice is rinsed, pour a bit of oil, butter and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.
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Zereshk Polo - Burberry Rice -Persian Recipe
Zereshk Polo - Burberry Rice
Ingredients: (4 servings)
Kitchen King basmati 500 grams
chicken, 800 grams
cooking oil
butter
barberries (dried), four spoons
sugar, one spoon
onions, two large
saffron, 1/2 teaspoon
salt and pepper
Directions:
Remove the skin from chicken pieces. Marinate chicken in grated onions, salt and pepper for 4-5 hours.
Cook rice using the recipe given for polow or kateh.
Wash barberries twice with cold water and drain the water. Add sugar and fry in butter over medium heat for about five minutes.
Pour saffron in a small bowl. Pour in 2-3 spoons of hot water and mix. Fill the bowl with rice and mix well. Add saffron-rice and barberries to the rest of the rice and mix well.
Cook chicken under grill for 15-20 minutes turning each piece a few times during cooking. Serve with barberry-rice.
Tadig - Chelow Polo
Polo - Simple Persian Rice
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
cooking oil
salt
Prepration :
The preparation of polo (or chelow) is more elaborate than normal and results in a delicious non-sticky rice.
Persians consider making rice that is non-sticky an art form and a good cook should know how to do this as it is the staple of Persian Cuisine.
Polo is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
Pour a few spoonfuls of cooking oil into the pan and add rice.
Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour.
If cooking time is increased, a delicious crispy layer of rice (called ta-dig or tah-dig) will form at the bottom of the pan.
Ingredients: (4 servings)
Kitchen King Basmati 500 grams
cooking oil
salt
Prepration :
The preparation of polo (or chelow) is more elaborate than normal and results in a delicious non-sticky rice.
Persians consider making rice that is non-sticky an art form and a good cook should know how to do this as it is the staple of Persian Cuisine.
Polo is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.
Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil.
Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
Pour a few spoonfuls of cooking oil into the pan and add rice.
Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour.
If cooking time is increased, a delicious crispy layer of rice (called ta-dig or tah-dig) will form at the bottom of the pan.
Basmati rice - Indian Recipe
Creamy Chicken Curry With Lemon Basmati Rice
Kitchen King Pure Basmati absorbs the zesty lemon in this recipe to complement the rich sweetness of the coconut chicken
Preparation Time: 15 minutes | Cooking Time: 30-35 minutes | Serves 4
Preperation:
1. For the curry, heat the oil in a large saucepan over a low
heat, add the onion and fry for 10 minutes until golden. Turn up the heat to medium, add the curry paste, chicken and turmeric and stir-fry for 6-8 minutes, until chicken is lightly browned.
2. Heat the chicken stock over a low heat until simmering,
add the creamed coconut, roughly chopped, and stir until
melted. Pour the stock mixture over the chicken and onions
and bring to the boil. Reduce heat, cover, and cook gently for 20-25 minutes, until the chicken is tender and cooked through.
3. Meanwhile, for the lemon basmati, bring a large pan
of water to the boil and add the turmeric and lemon zest.
Add the rice and cook following pack instructions. Drain,
then gently stir through the butter, lemon juice and coriander.
Cover and keep warm until ready to serve.
4. Just before serving the curry, stir in the lemon juice and coriander and season to taste.
Serve immediately with the lemon basmati rice, scattered with the diced tomato, cucumber and red onion.
Ingredients:
for the curry:
2 tbsp vegetable oil
1 onion, finely chopped
3 tbsp mild or medium curry paste
600g Chicken breast, cut into
bite-sized pieces
11⁄2 tsp turmeric
250ml chicken stock
(made with 1⁄2 stock cube)
1⁄2 x 200g block creamed coconut
juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
salt and freshly ground black pepper
For the lemon basmati rice:
250g Kitchen King Pure Basmati Rice
1 tsp turmeric
Grated zest 1 lemon
1 tbsp butter
Juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
Diced tomato, cucumber and red
onion to serve
Kitchen King Pure Basmati absorbs the zesty lemon in this recipe to complement the rich sweetness of the coconut chicken
Preparation Time: 15 minutes | Cooking Time: 30-35 minutes | Serves 4
Preperation:
1. For the curry, heat the oil in a large saucepan over a low
heat, add the onion and fry for 10 minutes until golden. Turn up the heat to medium, add the curry paste, chicken and turmeric and stir-fry for 6-8 minutes, until chicken is lightly browned.
2. Heat the chicken stock over a low heat until simmering,
add the creamed coconut, roughly chopped, and stir until
melted. Pour the stock mixture over the chicken and onions
and bring to the boil. Reduce heat, cover, and cook gently for 20-25 minutes, until the chicken is tender and cooked through.
3. Meanwhile, for the lemon basmati, bring a large pan
of water to the boil and add the turmeric and lemon zest.
Add the rice and cook following pack instructions. Drain,
then gently stir through the butter, lemon juice and coriander.
Cover and keep warm until ready to serve.
4. Just before serving the curry, stir in the lemon juice and coriander and season to taste.
Serve immediately with the lemon basmati rice, scattered with the diced tomato, cucumber and red onion.
Ingredients:
for the curry:
2 tbsp vegetable oil
1 onion, finely chopped
3 tbsp mild or medium curry paste
600g Chicken breast, cut into
bite-sized pieces
11⁄2 tsp turmeric
250ml chicken stock
(made with 1⁄2 stock cube)
1⁄2 x 200g block creamed coconut
juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
salt and freshly ground black pepper
For the lemon basmati rice:
250g Kitchen King Pure Basmati Rice
1 tsp turmeric
Grated zest 1 lemon
1 tbsp butter
Juice 1⁄2 lemon
1 tbsp fresh coriander, chopped
Diced tomato, cucumber and red
onion to serve
Brown Basmati Rice - Continental Recipe
Sicilian Cauliflower, Caramelized Onion & Kitchen King Brown Basmati Rice with Rosemary & Pine nuts
Preparation Time: 15 minutes | Cooking Time: 30 minutes | Serves 4-6
Nutritional Information (per 60 g serving) 325calories | Total fat: 16g Of which saturated: 2g
The sweet smokiness of the caramelized onions is great with
the spicy savoury flavour of cauliflower. Sultanas and pine
nuts are a very Sicilian combination as is cloves. All in all this
is a really soul warming dish for the winter months and
just as lovely cold, or at room temperature, as a salad in the
Summer.
Ingredients
300g Kitchen King Brown Basmati rice
6 tbsp extra virgin olive oil
2 onions, thinly sliced
700g cauliflower, broken into 3cm florets
2 garlic cloves, sliced
7 cloves
1 large carrot, peeled and diced 1cm cubes
4 sprigs rosemary, roughly broken up
50g pine nuts, lightly toasted
50g sultanas
Method
1. Place the rice into a large saucepan of boiling salted water. Simmer
over a medium heat for 25 minutes until tender, then drain.
2. While it’s cooking, heat half of the oil in a large frying pan and
add the onion. Cook over a very low heat with the lid on for 10
minutes, stirring occasionally, until really soft and beginning to turn
a light golden colour. Add the garlic, cloves, carrot and rosemary
and continue to cook for another 10 minutes until the onions are a
lovely amber colour.
3. Meanwhile, cook the cauliflower in a saucepan of salted, boiling
water for 7 minutes until really tender. Drain really well in a
colander.
4. Tip the Kitchen King Brown Basmati rice into a large serving bowl and
add the cauliflower and onions. Drizzle over the remaining olive oil
and scatter over the nuts and sultanas. Season generously with
lots of salt and freshly ground black pepper and toss thoroughly.
Serve warm or cold the next day.
Preparation Time: 15 minutes | Cooking Time: 30 minutes | Serves 4-6
Nutritional Information (per 60 g serving) 325calories | Total fat: 16g Of which saturated: 2g
The sweet smokiness of the caramelized onions is great with
the spicy savoury flavour of cauliflower. Sultanas and pine
nuts are a very Sicilian combination as is cloves. All in all this
is a really soul warming dish for the winter months and
just as lovely cold, or at room temperature, as a salad in the
Summer.
Ingredients
300g Kitchen King Brown Basmati rice
6 tbsp extra virgin olive oil
2 onions, thinly sliced
700g cauliflower, broken into 3cm florets
2 garlic cloves, sliced
7 cloves
1 large carrot, peeled and diced 1cm cubes
4 sprigs rosemary, roughly broken up
50g pine nuts, lightly toasted
50g sultanas
Method
1. Place the rice into a large saucepan of boiling salted water. Simmer
over a medium heat for 25 minutes until tender, then drain.
2. While it’s cooking, heat half of the oil in a large frying pan and
add the onion. Cook over a very low heat with the lid on for 10
minutes, stirring occasionally, until really soft and beginning to turn
a light golden colour. Add the garlic, cloves, carrot and rosemary
and continue to cook for another 10 minutes until the onions are a
lovely amber colour.
3. Meanwhile, cook the cauliflower in a saucepan of salted, boiling
water for 7 minutes until really tender. Drain really well in a
colander.
4. Tip the Kitchen King Brown Basmati rice into a large serving bowl and
add the cauliflower and onions. Drizzle over the remaining olive oil
and scatter over the nuts and sultanas. Season generously with
lots of salt and freshly ground black pepper and toss thoroughly.
Serve warm or cold the next day.
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