rice

[davidsrsb]

it's about quantities, rate of cooling, and temperature/time. 6 toxins, 2 emetic, 4 diarrhoeic, if I recall, without looking it up. Some heat labile, some heat resistant. it's nothing new, it's a case study for every undergrad in town. You've either had enough toxin to make you sick, or not.

In SE Asian countries people use rice cookers to allow them time to cook fresh every meal. Much safer and reheated rice is not as good.

 

[Dave H.]

free speech for every individual grain of rice.

Quite so! https://en.m.wikipedia.org/wiki/Of_All_The_People_In_All_The_World

 

[Del monaco]

You find this across cultures. Well worth the effort but practise first, it’s tricky.

My wife is half Persian.

 

[gintonic]

My wife is half Persian

left or right side?

A proper tahdig is a wondrous dish especially when accompanying a Khoresh-e ghormeh sabzi

 

[Del monaco]

I love tahdig. We throw turmeric into the melted sizzling ghee prior to steaming. Often cut the rice with sumac, coriander and pomegranate seeds prior to serving. And add butter and an egg yolk before eating.

 

[PhilofCas]

I love tahdig. We throw turmeric into the melted sizzling ghee prior to steaming. Often cut the rice with sumac, coriander and pomegranate seeds prior to serving. And add butter and an egg yolk before eating.

That sounds wonderful!

 

[Del monaco]

It’s special.

 

[Del monaco]

You can also add saffron of course.

 

[Jezzer]

Koobideh and rice is the food of the gods.

 

[Del monaco]

Koobideh and rice is the food of the gods.

Made some the other day. My daughter is very talented in this cookery and carries the torch for her Mum.

 

[Jezzer]

Made some the other day. My daughter is very talented in this cookery and carries the torch for her Mum.

Amazing. One of my best friends is Iranian and, growing up, I would often join in the family dinner whereupon his mum would cook up a feast! Sadly he’s moved to Seattle so instead I’ll go to one of the fantastic Persian restaurants dotted around West London.

 

[Del monaco]

Amazing. One of my best friends is Iranian and, growing up, I would often join in the family dinner whereupon his mum would cook up a feast! Sadly he’s moved to Seattle so instead I’ll go to one of the fantastic Persian restaurants dotted around West London.

We often visit Alounak in London. Lovely unpretentious eating place. All the family get involved in the cooking. I tend to do the rice cakes and Maast-O- Khiar etc.,including a smoked aubergine delight.

 

[Del monaco]

Currently using Yecta rice which has body and good separation. Can’t really go wrong with it.

 

[MUTTY1]

My wife is half Persian.

My wife is completely Cornish so, culinarily I’ve drawn the short straw

 

[Del monaco]

My wife is completely Cornish so, culinarily I’ve drawn the short straw

In Rick Stein country as well.Shame.

 

[MUTTY1]

Nothing wrong with a pasty three times a day. Went to his original restaurant once: quite affordable 35 years ago!

 

[gintonic]

My wife is completely Cornish

can she clot your cream?

 

[blossomchris]

can she clot your cream?

only if she ties a knot in it

 

[Joe Hutch]

Even I can cook rice though I’m a bit hit and miss with quantities, so we’re sometimes left with a portion more than we need. Fortunately the ducks at the local nature reserve love the stuff, so we have a nice walk, weather permitting, and they have a tasty snack.

 

[Jezzer]

We often visit Alounak in London. Lovely unpretentious eating place. All the family get involved in the cooking. I tend to do the rice cakes and Maast-O- Khiar etc.,including a smoked aubergine delight.

I know that restaurant well though I haven’t been to that one for a few years. There were often queues outside (before queues outside restaurants were hipster and ‘trendy’).