Advieh, with its warm and lightly sweet flavor, is perfect for a Persian style stew or roasted leg of lamb. This traditional rice dish highlights the blends savory and floral flavors.
- 2 cups basmati rice
- 4 quarts water
- 2 teaspoons salt
- ½ white onion
- 4 tablespoons plain yogurt
- 4 tablespoons butter
- 3 tablespoons neutral oil
- 2 teaspoons SKORDO Advieh
- Slice your onion.
- Rinse your rice, at least 5 times or until water runs clear.
- Preheat a large skillet over medium heat.
- Put a large pot of water on to boil.
- Add your onion and neutral oil to the skillet, cooking until softened.
- Cook rice until al-dente, about 6-8 minutes. Drain into sieve or fine colander and rinse with cool water to stop the cooking.
- Add SKORDO Advieh, salt, and 1 cup of water to the onions. Mix well and remove from heat.
- Remove 1 cup of rice, combine it with the yogurt and onion mixture.
- Preheat a large skillet over medium heat, then add oil and butter.
- Once melted, add the yogurt rice and spread it evenly. Pile the remaining rice on top, mounding it gently towards the center.
- Using the handle of a wooden spoon, poke 5 or 6 holes down to the bottom of the pot, to allow steam to escape. This allows a crust to form as opposed to moisture being trapped.
- Make a paper lid by cutting a round of parchment and resting atop the rice.
- Continue cooking rice about 15-20 minutes, peeking to see the crust turning golden.
- Once golden color starts forming, lower the heat and cook for another 15 minutes.
- Now brace yourself, you won't know how you did until you dump it out.
- Gently run a spatula along the edges of the pan. Take a deep breath, and flip it onto a platter or cutting board.
- If it cracks, then crack it more to make it look intentional. Serve immediately.