During these long bus trips, I’ve been hankering a craving for Persian food. It is a nice change from all the Holiday themed meals around me. Part of my craving, lies in a new cookbook that I am reading while killing time on the bus and the other half of it lies in the basmati rice dishes that are served at the Persian restaurants I’ve eaten at. Basmati rice is one of the most fragrant and long-grained rice of the rice family. A staple of Indian cooking for centuries, this Indian grain is widely used in several Middle Eastern and sometimes Mediterranean dishes. There aren’t too many Persian restaurants in D.C. that I am aware of but I have tried some delicious offerings at Shamshiry in Tyson’s Corner in Virginia. Another interesting fact about basmati rice relative to other rice grains is its low glycemic index that ranges from 43 to 60 whereas other varieties of rice are generally between 72 to 98, make this a healthy option for diabetics. I would recommend buying Basmati rice at an Indian grocery store or a brand that has a made in India label on it, simply because the difference in taste and quality is striking. To soothe my cravings, I figured that a foray into Persian cooking might just be what the doctor ordered. This particular rice dish, Adas polo, I think is deliciously fruity yet wholesome. Sweet and tangy flavors complement the basmati rice making this a wholesome vegetarian meal by itself. This dish reminded me of the Indian pilafs that are so equally hearty and flavorful.Quite a few ingredients could be potentially substituted in this dish, craisins for the raisins or even beluga lentils for the green lentils. This recipe was adapted from New Persian Cooking by Jila Dana -Haeri with Shahrzad Ghorashian. A side note with this dish, a crust might form at the bottom of the dish when the rice is being fluffed at the final stage of cooking. This crispy layer is a highly prized crust or tahdig that many Persians love. This dish can be accompanied by a light salad and or cold Greek yogurt. Indeed , eyes eat before mouth ! Time before last, I garnished with chopped mint. Heavenly. Then, last night, I made it again, this time cooking the rice in curry powder (because I ran out of turmeric and wanted that golden color) and using currants instead of dates and raisins. The texture was pleasing, as currants are the same size as the lentils, and the hint of curry gave it a little more depth. Totally agree about using true Indian basmati. Did not expect such a difference! It really is more fragrant. 🙂 Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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