Sheikh al-Majaneen wrote:For the past few nights I've been trying to get my rice to develop a crust when cooking it, like tah-dig in Persian cuisine, by pouring olive oil in after the rice is cooked and fluffy and letting it cook for a while longer (though the process is more complicated if you really want to do it right). Tonight, I succeeded, and I see why it's considered the best part of the rice traditionally.
People often put thin slices of potatoes at the bottom of the pot for similar results. Obviously not for crisp rice, but crisp potatoes.
I made some Indian food - turmeric potatoes with green pepper (surprisingly good despite containing literally only potatoes, green peppers, oil, turmeric, and salt), and a chickpea dish, not exactly channa masala - had a ton of onions and very little tomatoes.
Mighty Jalapeno: "See, Zohar agrees, and he's nice to people."
SecondTalon: "Still better looking than Jesus."Not how I say my name