Jasmin (Yasemin) is quite different from other rice with its rice, smell and delicate structure. Jasmin Pirinç, which is grown in Southeast Asia, especially in Thailand, is long and thin. When cooked, it has a slightly adhesive texture and emits a jasmine flower aroma. We color this rice with carrots suitable for cooking steam and adapted to Turkish cuisine. Enjoy your meal!
Pass the rice through the water and strain. Do not wait in the water so that it does not lose its aroma.
In a spreading rice pot, heat oil and butter.
Peel and wash the carrots and grate with the big side of the grater.
Sauté the grater carrots until the color changes in oil.
Take the rice in the saucepan and take 2-3 minutes of Narince and rice, take care not to break up and fry with carrots.
Add 3 cups of hot chicken or broth rice and mix 1 round. Add salt, turmeric and black pepper. Take the bottom of the fire into the most part and close the lid.
When pulled the rice juice (about 10 minutes), remove from the fire. Cover with paper towel and close the lid. Open the rice resting for 15-20 minutes and upside down. Serve warm next to your meal.
At this stage, you can color your rice with additional butter, finely chopped dill. Enjoy your meal!
Menu Recommendation: Creamy Mushroom Soup, Jasmin Rice, Turkey Tandoor, Barbunya Pilaki with Olive Oil, Şekerpare
Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.
Jasmine (Jasmin) Rice:
Aromatic jasmine rice provides energy due to some minerals and vitamins it contains, although it has a high glycemic index. It is especially rich in B vitamins. It pairs perfectly with spicy Asian dishes, especially Thai and Vietnamese cuisine.
Carrot:
Carrots are renowned for their rich beta-carotene, which the body converts into Vitamin A, crucial for eye health (especially night vision) and skin regeneration. Their high fiber content aids digestion and promotes satiety. Potent antioxidants also protect cells. To maximize the absorption of their beneficial compounds, carrots are best consumed with healthy fats like olive oil. Versatile in both sweet and savory dishes, they pair wonderfully with fruits like apple, orange, and ginger, or in meat dishes.
Butter:
Butter is a rich, flavorful fat derived from milk. It contains fat-soluble vitamins like A, D, E, and K2, along with healthy fatty acids, serving as an energy source. It's easily digestible. Butter enhances the taste of meals and rice dishes, is spread on bread, or used in sauces. It's indispensable for breakfast tables and various recipes.
Liquid Oil:
Liquid oils (sunflower, olive, etc.) are essential kitchen ingredients that add flavor to dishes and contain healthy unsaturated fatty acids and vitamin E. Ideal for frying, salad dressings, baking, and sautéing. They pair perfectly with vegetables, meats, legumes, and grains. They offer easy cooking.
Turmeric:
Turmeric, thanks to its curcumin content, offers powerful antioxidant and anti-inflammatory effects. It supports joint health, improves digestion, and may contribute to cognitive functions. To enhance its bioavailability, it is recommended to use it with black pepper, and for a synergy of flavor and benefit, with ginger or coconut oil.
Fine Salt:
Fine salt is crucial for maintaining the body's vital electrolyte balance, playing a key role in nerve transmission and muscle functions. It supports cellular hydration and contributes to stomach acid production, aiding nutrient absorption. Consumed in moderation, it's essential for sustaining overall bodily functions. As a fundamental seasoning in almost all cuisines, it deepens the flavor of dishes from vegetables to meats, soups to salads, and enhances the aroma of other spices. It pairs wonderfully with black pepper, oregano, and garlic.
Dill:
Dill is an aromatic herb frequently used in kitchens, rich in vitamins A and C, and various minerals. It is known for its digestive support, carminative (gas-reducing), and antioxidant properties. It also contains calcium, which can contribute to bone health. It adds a fresh touch to salads, cacık (yogurt dip), olive oil dishes, and fish meals.
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