Persian Rice Pie
Just looking at this recipe when it hit my box enticed me. There are several steps but absolutely worth it. I plan on making it again this weekend.
- 2 cups basmati rice
- 5 tablespoons unsalted butter
- 4 cups finely diced leeks
- Fine sea salt
- ¼ teaspoon ground turmeric
- 1 cup finely chopped cilantro leaves and tender stems
- 3 tablespoons Greek yogurt
- 3 tablespoons neutral-tasting oil, such as canola
You can also use 1 cup of chopped dill mixed with the cilantro, but I am just not a dill lover except for a few things.
Place rice in a bowl and rinse with cold water using your fingers to move the rice around to release the starch. Rinse and repeat about 5 times until the water runs clear. Then let soak in cold water for 30 minutes.
Fill a large stockpot with 4 quarters of water, cover and bring to a boil.
Once boiling, add the rice and 1/2 cup salt and turmeric—Cook the rice for 7 minutes or until al dente. Drain and rinse with cold water to stop cooking. Put in a big bowl.
While the rice is boiling, in a 10″ non-stick pan, melt 2 tbsp. butter, add leeks, and a pinch of salt for 10-12 minutes on medium heat. I like them to get just a bit caramelized.
Add the leeks and cilantro to the rice that is set aside. Take one overflowing cup of rice in a small bowl and mix it with the Greek yogurt.
Take the now-empty non-stick pan wiped clean, and add 3 tbsp. butter and the canola oil, mix and melt. Put the rice mixed with the yogurt in the pan, on medium heat, using a spatula to spread the rice evenly across the bottom. Pile the other rice on top and spread across. Using the other end of a wooden spoon, push 5 holes through the rice to the pan’s bottom and one in the center. Cook over medium-high heat for 8 minutes, turning the pan after 4 so the bottom is cooked evenly.
I set a kitchen towel over this, folding up the sides, and then put the lid on top of this. Making sure the towel wasn’t draped over, so you don’t set the kitchen on fire. Turn the heat down to low (I kept it on medium for maybe a bit too long) and let this continue cooking for about 45 minutes, turning every 15 minutes to cook evenly.
Take a platter that fits over the top of the pan and flip it onto the plate. Voila! Cut and serve. Delicious!!