Rice cake with noodles that hides surprises

Rotem Liberzon strikes us again, this time with a * layer cake * made of rice and noodles that contains dried fruit, a variety of spices and of course a layer of brown tea and crisp - a dish that is a Persian celebration

What is hiding under the brown layer and crisp? Need to open to find out (Photo: Afik Gabay)

Persian rice with noodles and dates (Photo: Afik Gabay, PR)

The Rice Persian Kitchen has a place of honor and the designer, Rotem Liberzon, definitely makes him one with a recipe that is all Persian celebration. Unlike a standard rice supplement, which most of us spend no more than 2-3 minutes on, investment is required here, but the result is luxurious, rich and full of flavors.

Some important rules:

1. To get a browned and crispy tea layer, think of finding a suitable heavy bottomed pot, not squeezing the oil and starting the cooking with high heat.

2. Create chimneys with a wooden handle so that the steam can come out and cook the rice uniformly.

3. The hermetic cover of the pot with a simple kitchen towel and over the pot lid.

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Persian rice with noodles and dates

Recipe By: Rotem Liberzon, Sugat

• 30 minutes work
• 70 minutes total
• Medium Difficulty Level
• 6 diners

ParsioReservations for Sitting at LunchFor the VeggiesWhite

Rice dish which is a celebration of flavors (Photo: Afik Gabay)

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Ingredients

• • Olive oil
  • 1 packet thin noodles (400 g)
  • ½1 cups of jasmine rice
  • 1 chopped onion
  • 1 tablespoon cinnamon
  • ½ as minced pith
  • ½ teaspoon turmeric
  • 5 paved and chopped dates
  • ¼ glass of raisin
  • ¼ Peeled orange peel using peeler for thin, finely chopped strips
  • Salt

• For submission

  • ¼ Roasted Hospistakes
  • ¼ roasted sliced ​​almonds

Preparation

How to make Persian rice with noodles and dates?

• The noodles: Heat 3 tablespoons olive oil on medium heat. When the oil is hot, add the noodles. Fry until golden and crispy and set aside.

• Rice: Soak the rice for about 10 minutes in water and rinse well.

• In a large saucepan bring to a boil over a large flame of water with a tablespoon of salt. Add the rice and cook (like pasta) for 7 minutes, to a half a degree. Drain and place in a bowl. Add the fried noodles and mix well.

• Onions, dates and spices: Fry onions in a pan with 2 tablespoons of oil, 6-5 minutes, until golden brown. Add cinnamon, cardamom, turmeric, dates, raisins and orange peel. Season with salt and mix well. Fry together for about 5 minutes and set aside.

• Assemble the dish in a saucepan: Place a wide saucepan with a thick bottom over medium heat and heat oil 1 cm high. Add 1/3 of the rice and noodles and top with 1/3 of the onion mixture and dates.

• With the help of a wooden handle perforated with rice chimneys to release the steam. Cover the pot opening with a towel and place the lid on for full sealing. It is advisable to fold the edge of the towel so that it does not touch flames.

• Cook on high heat for 8-6 minutes, to make the tea (brown bottom and crisp). Reduce the heat and cook for an additional 40 minutes.

• Serve: Turn the pot over a large, large plate to get a crispy rice cake. Sprinkle with pistachios and roasted almonds.

More rice recipes

• Rice with vegetables

• Tanzania rice and dried fruits

• Chicken, rice and potato stew in Bhart

• Rice urchins and Persian meat

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