Anonymous wrote:I gotchu.
Maast-o-kiar (yogurt with cucumber):
1 tub full fat Greek yogurt
Grated cucumber (I use 2/3 a large English cuke)
Dried mint to taste (usually a bit less than 1/4 cup)
Salt to taste
Combine and refrigerate. It tastes best when it has a few hours of time to sit in the fridge. Don’t add anything else to it, that’s blasphemy.
Persian rice:
Wash basmati rice until the water runs clear. Cover with lukewarm water, generously salt, and let it soak on the counter top. I usually do 2c rice for 3-4 people, more for more people.
Bring a large pot of water to a boil. Add rice and boil for 6 min. Make sure to sit so the rice does not stick. Drain rice.
Place the empty pan on the burner and completely dry the bottom. Take 1/4 stick melted better and coat the bottom of the pan. Pile rice back in. Make 3-4 steam vent holes in the rice. I usually use the spoon handle to do this. Pour 3/4 stick melted butter over the rice. Cover the pot with a dry hand towel, then put the lid in top of that. Cook on medium low for 20 min. Flip the pot over onto your serving dish.
You will have a buttery hard crust on the rice (called tadeeq). The rice below that is regular Persian rice. If you want to reserve some rice and add saffron, you can do that. The key is to our a few tbsp of hot water onto saffron and sugar and dissolve before adding to the rice.
Thank you
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