Wednesday, March 13, 2013

How to make middle eastern steamed rice : Always Ask Never Assume

Saffron Rice (last)
At the heart of Kuwaiti and Iranian cooking is rice. Long grain basmati steamed and fluffy rice. We eat it almost everyday at lunch with a protein dish [ lunch is the main meal in the middle east, often eaten at around 2 P.M]. It is usually prepared with cardamom, bay leaf and saffron to make for the most fragrant and delicious side dish.

rice 1.jpg

I still remember when I first got married, I was discussing my non-existing cooking skills with my sister-in-law and she told me that the most important dish to master is rice. "If you can master making rice then you'll be fine." She told me. And I remember thinking to myself; What??! I can make rice!  It should be easy, right? Nine years of cooking later proved me wrong. I didn't master making "nath'ri" rice until a few weeks ago.

saffron