Polo: Basmati Rice

Tonight, a chapter of my life came to full circle! I went to an ABBA tribute band with Becca and I was reminded of a sweet memory which began over 25 years ago. Rewind: I remember watching an Abba music video on Betamax in my parent's living room as the aroma of my mum's wonderful cooking would fill the room as she would prepare dinner for friends and family. Before I rest my head tonight, I must share this staple rice recipe with you. If you have been to a Persian home, you've tasted polo, steamed basmati rice, and you were probably honoured as a guest with the tadig-a golden and crispy delight formed on the bottom of the pot!

Polo

Tools needed

Non-stick Cooking Pot
Colander
Spatula

Total Time: 90 minutes
Yield: 4-6 Servings

Ingredients

3 cups basmati rice
9 cups water
3 Tablespoons of salt
4 tablespoons of extra virgin olive oil
1 potato- thinly sliced
a pinch of saffron


Steep saffron in a cup of hot water and set aside. Boil 7 cups of water in a non-stick pot. Add rice, 1 teaspoon of extra virgin olive oil, and salt and stir once (Avoid from stirring the rice frequently so it wouldn't break). When the rice is half cooked, pour it in a colander and gently wash it with cold water. Washing the rice helps with getting rid of the starch. Make sure your pot is clean and dry. Add the remainder of the oil to the pot and lay the potato slice on the bottom of the pot. Return the rice to the pot and poke multiple holes with the spatula end in the rice. The holes will allow the steam to circulate in the pot. Add 1 cup of water to the pot and cover with a lid. Make sure the lid is covered with a piece or cloth or paper towel. Cook on medium to high for 10 minutes, then on medium to low for 45 minutes. Add saffron to rice before serving.

There are an infinite ingredients that can be added to this basic recipe. I promise to deliver so many different cooking ideas which will bring such delight to making dinner for friends.

Noosh-e-jun

Photo by Leslee Mitchell