A while back my mom and I were having a conversation about the Iranian version of Curry Khoresht. Then she brought up Ms. Rosa Montazami’s Curry Khoresht which she said she likes to make. I opened my own book and we soon realized that the version that I have has a few extra spices compared to the one she has.
Apparently, the version from the 70s does not suggest adding cardamom, ginger, and nutmeg. I decided to make my mom’s version. Let’s just say that I was not too happy with the final result. But what came out really delicious and was a success in my humble opinion was my rice experiment. I had been thinking about making more rice dishes infused with spices every since I posted Zeereh Polow a few weeks ago. Â If you like the smell and taste of Cardamom, then you will enjoy this rice.
3 cups rice
4 cardamom pods
1/4 tsp ground cardamom
1/4 cup canola oil
Bring 9 cups of water to a boil. Season with salt and add rice along with lightly crushed cardamom pods. Cook for 10 minutes until rice is al dente.
This rice is very delicious and I also loved the flavor of cardamom infused in the Tahdig! I thought that it complemented the Curry Khoresht very well. I will post that recipe next week!