Historical Overview: A couple of months we had a week to the Virgin “Our Lady of Peace” on a visit to our house. It was the second year that we had with us. Like last year, the last day closed with the recitation of a rosary and then in honor of the Virgin, we provide a meal for all guests to prayer. Among the dishes we prepare, we Persian Rice Pilaf. One of our guests Claudia Caicedo director of the multinational Rena Ware International, delighted with this dish. Later when I ordered food for a business meeting of his company, I was surprised that three of the dishes we asked for the meeting, agreed with the menu prepared in time in our house.
One of these dishes: Rice Pilaf Persian is the recipe of the week. The rice pilaf, is a typical traditional Indian way of cooking rice. However, the invention of such preparation is attributed to the Turks or the Persians, finding his first literary references in the Alejandro history.a Nevertheless pilaf variants are common throughout the Middle East, Near East, Caucasus and the Balkan Peninsula. Thus, in various countries are given different names: in Azeri, Uzbek and Russian plov is told, in Persian Polow polo; pilav Bosnian, Serbian or pilaff pilav; in Armenian pulav; in Romanian: pilaf. The way of cooking rice pilaf is browning basic grain in oil or ghee with onion or garlic and spices for some flavor and then adding broth or water for cooking with the addition of vegetables, meats and even legumbres.a typically used an aromatic long grain rice, basmati type rice and pilaf result should be the loose grain. While it can serve as a starter if the rice pilaf or pilaw is accompanied by other ingredients such as meat or vegetables, the most common is to serve as an accompaniment to tasty dishes such as curry preparations idea, so in this case the rice must garnish with mild spices that dominate the dish. Rice pilaf is one of the richest examples of what may be the food with few ingredients, every time we get a different flavor, combining brilliantly with each dish to go along.
Ingredients: Butter 30A grams (2 tablespoons) 1 onion finely chopped 1 cup long grain rice (or tree bismati) 2 cups chicken stock 40 grams of raisins 1 pinch cinnamon 1 pinch freshly ground black pepper crust and Teaspoon orange, pine nuts, grated 60 grams (4 tablespoons) 15 grams of chopped parsley Preparation: Melt butter over low heat in a Put the onion and cook for 4-5 minutes, stirring often until softened. Add rice and saute for 2-3 minutes. Stir in chicken broth, raisins, cinnamon and black pepper. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 20 minutes over low heat. When the rice is done, remove from heat and let stand 5 minutes. Add the orange rind, pine nuts and rice!