Perfect Basmati Rice

December 11th, 2019 | Posted by Milana in Indian Cuisine | Sides - (0 Comments)


2 Cups Basmati Rice

2 Tbsp Vegan Butter or Avocado Oil

2 tsp Lemon Juice

4 Cups Water

1/2 tsp salt


Prepare the rice:

Wash basmati rice under running cold water until water runs clear. Soak rice in enough warm water for at least 10-15 min. Drain the rice and let it dry in a strainer for 10 min. This helps to firm up the rice.

Cooking the rice:

Heat the butter/oil in a thick bottom saucepan on medium heat. Add and sauté for a minute. Add water, salt, and lemon juice. Stir to combine. Bring to a boil. Cover and reduce the heat to the lowest it can possibly go. Simmer for 20 min. Turn off the heat and let it stand covered for an additional 10 min. This step is a must and should not be skipped. This allows time for the rice to firm up so it doesn’t break when your fluff it with a fork before serving. Then open fluff with a fork.

Nutrition Analysis:

Serving: 1 cup

Calories: 190

Carbohydrates: 35g

Protein: 3.3g

Fat: 2g

Saturated Fat: 1.1g

Cholesterol: 4mg

Sodium: 297mg

Potassium: 56mg

Fiber: 0.6g

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Rating: 5.0/5 (1 vote cast)

Persian Tahdig

March 19th, 2017 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

Thanx to my Dad, I was able to master his recipe! My dad is half Persian and is also an amazing cook. His passion for his Persian culture is incredible. With that being said, Persian cuisine is one of my favorite and I always wanted to master the art of making Tahdig. I love the flavor and color that the saffron flower contributes to this epic dish. I’m happy to be able to share this recipe with all of you. 


2 Cups of Basmati Rice

4 cups of water

1-1/2 tsp of Saffron Flower

1/2 tsp Raw Sugar

1/4 Cup warm water

1-2 Tbsp Sea Salt

1/4 Cup Avocado Oil


1.  In a large bowl, wash the rice about 5 times until the water runs clear. 

2. Soak your rice with a Tbsp or 2 of salt for about 2-3 hours. 

3.  In the meantime, grind the Saffron with the sugar in a mortar and pestle. Add it to the warm water and stir. Set aside. 

4. Fill a medium pot halfway with water and bring to a boil. Add the rice with the salted water. Bring to a boil again. Boil for 2-3 min. Drain in a fine mesh strainer.  Rinse the pot with water to ensure all rice is out. 

5. Put the pot back on the stove on medium heat. Add the Saffron water and oil. Gently layer the rice over the Saffron mixture. Do not stir. Make 4 holes with the back of a wooden spatula. Put a paper towel over the pot and cover with the lid. Let simmer on medium-low flame for 30 min. 

6. To serve, fluff rice onto serving plate until you reach the bottom of the yellow crispy Tahdig. Invert Tahdig over the rice on the platter and enjoy!

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Rating: 5.0/5 (2 votes cast)

Basmati Pilaf

January 10th, 2014 | Posted by Milana in Indian Cuisine | Sides - (0 Comments)



1 Cup washed Basmati Rice
1-1/2 Cups water
1 tsp salt
1 Tbsp Olive Oil
1 sheet of paper towel


Boil the water in a heavy bottom sauce pan. Throw in the rice, salt and oil. Stir on high until 90% of water has been absorbed. Using the bounty apply it as a lid over the pan and then close the actual lid over the bounty. Lower heat to low and simmer for 15 min. Turn off heat and let stand covered for 10 min. Fluff with fork an serve.

Serving size: 3/4 Cup
Calories: 155
Total Fat: 7.5g
Sat Fat: 1g
PUFA: 1g
MUFA: 5g
Cholesterol: 0g
Sodium: 594.9mg
Potassium: 0.2mg
Total Carbohydrates: 20g
Dietary Fiber: 1.5g
Sugars: 0
Protein: 2g

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Rating: 5.0/5 (3 votes cast)