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Fresh Mozzarella: to freeze or not to freeze

Cheesemaestro, I was actually thinking the same thing. I just found the same verbiage on another website. Thank you for addressing that. Though, I'm still not sure whether I should freeze the fresh mozzarella or not.

Jan 22, 2011
PersianCher in Home Cooking

Saffron Steamed Plain Basmati Rice (Chelow)

I have made this with both yogurt and saffron and just butter, oil and turmeric and I prefer the butter, oil and turmeric. My tahdig usually turns out a lot better with the latter recipe as well.

Dec 08, 2010
PersianCher in Recipes

Saffron Steamed Plain Rice: Rice Cooker Method (Chelow ba polow paz)

You can also make this without a rice cooker. After rinsing the rice several times, cover the rice with salted water about a finger length above the rice, in a large pot. Boil for about 10 minutes. Just until the rice is a bit tender but not overcooked. Drain the rice in a colander and run cold water over it so that it does not continue to cook. I then melt oil, butter and some turmeric in the bottom of a large pot. While the pot is on the stove on medium head, put the rice in- but do it in large spatula fulls- do not pack it in. Next, take the end of your spatula and make about 5 holes in the rice. Fill the holes with about 1/2-3/4 cup of water. Cover a lid with a clean towel and cover pot. Turn head down to medium low. You may need to adjust the head, depending on how hot your stove gets. Cook for 45 minutes to 1 hour. Remove from heat and allow to cool about 10 minutes. Remove lid, and put a large serving platter over the pan, invert (BE CAREFUL!) lift the pot off the rice. If everything came out should have a lovely golden crust and wonderful fragrant rice! DELICIOUS!

Dec 08, 2010
PersianCher in Recipes