SABRINA’S FEAST FOR FRIENDS
Award-winning food writer and chef Sabrina Ghayour shares her enchanting Persian recipes, ideal for sharing with guests
photographs MIKE ENGLISH
Persian food takes me home. It doesn’t matter where in the world I am, or who has cooked it. It reminds me of being a kid and sharing food with friends and family. A standard Persian party is eight guests, 18 dishes and enough food for at least 30 people. It would be rude not to! I love making these recipes when I’m ready to serve up a feast – not quite 18 dishes, but these will easily serve six people.
Reshteh polo (toasted vermicelli rice)
Enjoy this rice as part of a wider spread of Persian dishes. The delicious crusty bits that stick to the bottom of the pan are called “tahdig” and are used as garnish.
SERVES 4-6 PREP 2 mins COOK 45 mins EASY V
3 tbsp olive or vegetable oil
1 large brown onion, finely chopped
150g egg vermicelli, broken into 2cm long pieces (not rice vermicelli)
75g butter, roughly cut into cubes
350g basmati rice
1 Heat the oil in a medium-sized, non-stick saucepan over a medium heat. Add the onion and cook for around 8 mins until softened, then add the vermicelli and turn to coat in the oil. Add the butter and stir until melted. You want it to help toast the vermicelli to an even brown colour, without burning either.
2 Once the vermicelli is browned (not just golden) add the rice, a pinch of salt and pepper, and mix well until evenly combined. Pour over 800ml cold water, cover with a lid and cook on a medium heat (or low if using gas) for 30 mins, until the rice on top is cooked. Fluff up with a fork. Serve on a platter with the crust that forms on the bottom of the pan on top of the rice (this is called “tahdig ”).