Saffron steamed plain basmati rice (Chelow) from A Taste of Persia: An Introduction to Persian Cooking (page 89) by Najmieh Batmanglij
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basmati rice
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plain yogurt
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EYB Comments
See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Sweet & sour stuffed chicken (Morgh-e tu por-e torsh-o-shirin); Herb & tamarind shrimp (Ghaliyeh maygu); Platonic fish (Mahi-ye aflatuni); Pomegranate fish (Mahi-ye tu por ba anar); Garlic & Seville orange fish (Mahi-ye sir-dagh ba narenj); Herb-stuffed fish (Mahi-ye tu por ba sabzi); Grilled fish with sumac (Kabab-e mahi ba somaq); Fillet kabab (Kabab-e barg); Lamb kabab (Chenjeh kabab); Ground beef, lamb or chicken kabab (Kabab-e kubideh); Fresh herb khoresh (Khoresh-e qormeh sabzi); Eggplant khoresh (Khoresh-e bademjan); Celery & mint khoresh (Khoresh-e karafs); Sweet & sour carrot khoresh (Khoresh-e havij); Pomegranate khoresh (Khoresh-e fesenjan); Green bean & tomato khoresh (Khoresh-e lubia sabz); Potato khoresh with orange peel (Khoresh-e qeymeh); Yogurt khoresh (Khoresh-e mast); Saffron yogurt khoresh; Rhubarb khoresh (Khoresh-e rivas); Butternut squash khoresh (Khoresh-e kadu halvai-o alu); Orange khoresh (Khoresh-e porteqal); Peach khoresh (Khoresh-e hulu); Apple khoresh (Khoresh-e sib)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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