{"id":629,"date":"2023-11-08T09:43:44","date_gmt":"2023-11-08T08:43:44","guid":{"rendered":"https:\/\/szafranowo.pl\/?p=629"},"modified":"2025-03-16T09:33:06","modified_gmt":"2025-03-16T08:33:06","slug":"ryz_kateh","status":"publish","type":"post","link":"https:\/\/szafranowo.pl\/index.php\/2023\/11\/08\/ryz_kateh\/","title":{"rendered":"Gotujemy ry\u017c kateh"},"content":{"rendered":"<p>Jak ju\u017c wspomina\u0142am w poprzednich wpisach, gotowanie <a href=\"https:\/\/szafranowo.pl\/index.php\/2023\/11\/08\/ryz-basmati\/\">ry\u017cu basmati<\/a> sposobem perskim to prawdziwa sztuka. Tu nie wystarczy wrz\u0105tek, \u0142y\u017cka soli i woreczek z ry\u017cem, by zdowoli\u0107 rodowitego Iranczyka. O nie.<\/p>\n<p>Perski ry\u017c to prawdziwe kulinarne dzie\u0142o sztuki. Potrzeba du\u017co zaparcia, cierpliwo\u015bci i umiej\u0119tno\u015bci, by osi\u0105gn\u0105\u0107 zamierzony cel &#8211; czyli by na naszym stole pojawi\u0142 si\u0119 pyszny, sypki, aromatyczny, perski ry\u017c, cz\u0119\u015bciowo barwiony i aromatyzowany szafranem, oczywi\u015bcie ze s\u0142awnym chrupi\u0105cym spodem <strong><em>tadigh<\/em><\/strong>.<\/p>\n<p>Zw\u0142aszcza w pocz\u0105tkowych pr\u00f3bach musimy dzia\u0142a\u0107 krok po kroku trzymaj\u0105c si\u0119 instrukcji, i nie poddawa\u0107 si\u0119 gdy co\u015b nam nie wyjdzie. Dobre gotowanie to prawdziwa sztuka, wymaga od nas po\u015bwi\u0119cenia i czasu.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Sk\u0142adniki (porcja na 2-4 osoby):<\/strong><\/span><span style=\"text-decoration: underline;\"><strong><a style=\"clear: right; float: right; margin-bottom: 1em; margin-left: 1em;\" href=\"https:\/\/znutkaorientu.files.wordpress.com\/2018\/06\/3cdf8-pf_1522669702.jpg\"><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/znutkaorientu.files.wordpress.com\/2018\/06\/3cdf8-pf_1522669702.jpg?w=300&#038;resize=400%2C319\" width=\"400\" height=\"319\" border=\"0\" \/><\/a><\/strong><\/span><\/p>\n<ul>\n<li>szklanka ry\u017cu basmati<\/li>\n<li>\u0142y\u017cka soli<\/li>\n<li>\u0142y\u017cka oliwy, oleju ro\u015blinnego\/mas\u0142a<\/li>\n<li>kilka nitek szafranu<\/li>\n<li>\u0142y\u017cka \u015bmietany (opcjonalnie)<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>Przygotowanie:<\/strong><\/span><\/p>\n<ul>\n<li>ry\u017c moczymy w zimnej wodzie oko\u0142o 10-15 minut, wod\u0119 zmieniamy 2-3 razy, p\u00f3ki nie bedzie prze\u017aroczysta<\/li>\n<li>wymyty ry\u017c zalewamy zimn\u0105 wod\u0105 mniej wiecej na wysoko\u015b\u0107 p\u00f3\u0142tora cm nad powierzchni\u0119 ry\u017cu, dodajemy s\u00f3l, oliw\u0119, mieszamy<br \/>\ndoprowadzamy wod\u0119 do wrzenia gotuj\u0105c pod przykryciem<\/li>\n<li>gdy woda zaczyna wrze\u0107, zdejmujemy pokrywk\u0119 i mieszaj\u0105c od czasu do czasu, doprowadzamy do wygotowania si\u0119 wody<\/li>\n<li>gdy ju\u017c prawie nie s\u0142ycha\u0107 (i nie wida\u0107 wody) mo\u017cemy doda\u0107 \u0142y\u017ck\u0119 \u015bmietany, mieszamy dok\u0142adnie, by nie nie powstaly grudki<\/li>\n<li>na koniec dodajemy szafran lub kilka \u0142y\u017ceczek wody szafranowej mieszaj\u0105c po \u015brodku ry\u017cu<\/li>\n<\/ul>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"alignleft wp-image-516\" src=\"https:\/\/znutkaorientu.files.wordpress.com\/2018\/06\/e8bb9-img_4311.jpg?resize=343%2C257\" alt=\"e8bb9-img_4311\" width=\"343\" height=\"257\" \/>co do szafranu to mamy dwa sposoby na dodanie go do ry\u017cu<\/p>\n<p>szybki \u2013 kilka nitek szafranu bierzemy na czubek \u0142y\u017ceczki i mieszamy po \u015brodku ry\u017cu na ca\u0142ej wysoko\u015bci garnka<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"alignright wp-image-517\" src=\"https:\/\/znutkaorientu.files.wordpress.com\/2018\/06\/e7cda-img_5102.jpg?resize=367%2C275\" alt=\"e7cda-img_5102\" width=\"367\" height=\"275\" \/>profesjonalny \u2013 korzystamy z <a href=\"https:\/\/szafranowo.pl\/index.php\/2023\/11\/28\/woda-szafranowa\/\">wody szafranowej<\/a><\/p>\n<ul>\n<li>garnek przykrywamy papierowym r\u0119cznikiem \/ czyst\u0105 \u015bciereczk\u0105, na to nak\u0142adamy pokrywk\u0119 i gotujemy na wolnym ogniu (moc kuchenki max. 1\/3 \u2013 1\/4) oko\u0142o 40-50 minut<\/li>\n<li>\u017ceby uzyska\u0107 tadigh ostatnie 10-15 minut przed zdj\u0119ciem z kuchenki, zwi\u0119kszamy moc palnika (tadigh \u0142atwo wyczu\u0107 nosem \u2013 gdy si\u0119 tworzy, zaczyna lekko pachnie\u0107 spalonym ry\u017cem)<\/li>\n<\/ul>\n<p>Ry\u017c ugotowany sposobem kateh serwujemy na oddzielnym, odpowiednio du\u017cym talerzu do g\u00f3ry dnem, kroj\u0105c go jak tort. Ry\u017c wygrzebujemy spod warstwy tadigh. Przy daniach \u201esuchych\u201d bez sosu, jak np. <a href=\"https:\/\/szafranowo.pl\/index.php\/2024\/03\/31\/kotlety\/\">kotlety<\/a>, ryba, czy <a href=\"https:\/\/szafranowo.pl\/index.php\/2024\/03\/29\/lubia-polo\/\">lubia polo<\/a>, do gor\u0105cego ry\u017cu (ju\u017c na talerzu) obowi\u0105zkowo dodaje si\u0119 spor\u0105 \u0142y\u017ck\u0119 mas\u0142a (mo\u017cna te\u017c doda\u0107 surowe \u017c\u00f3\u0142tko, ja jednak wol\u0119 pozosta\u0107 przy ma\u015ble).<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-502\" src=\"https:\/\/i0.wp.com\/szafranowo.pl\/wp-content\/uploads\/2023\/11\/img_4342.jpg?resize=337%2C253&#038;ssl=1\" alt=\"\" width=\"337\" height=\"253\" srcset=\"https:\/\/i0.wp.com\/szafranowo.pl\/wp-content\/uploads\/2023\/11\/img_4342-scaled.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/szafranowo.pl\/wp-content\/uploads\/2023\/11\/img_4342-scaled.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/szafranowo.pl\/wp-content\/uploads\/2023\/11\/img_4342-scaled.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/szafranowo.pl\/wp-content\/uploads\/2023\/11\/img_4342-scaled.jpg?resize=500%2C375&amp;ssl=1 500w, https:\/\/i0.wp.com\/szafranowo.pl\/wp-content\/uploads\/2023\/11\/img_4342-scaled.jpg?resize=1536%2C1152&amp;ssl=1 1536w, https:\/\/i0.wp.com\/szafranowo.pl\/wp-content\/uploads\/2023\/11\/img_4342-scaled.jpg?resize=2048%2C1536&amp;ssl=1 2048w, https:\/\/i0.wp.com\/szafranowo.pl\/wp-content\/uploads\/2023\/11\/img_4342-scaled.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/szafranowo.pl\/wp-content\/uploads\/2023\/11\/img_4342-scaled.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 337px) 100vw, 337px\" \/>Na koniec chcia\u0142am podzieli\u0107 si\u0119 z Wami specjalnym trikiem, na wypadek gdyby tadigh nie chcia\u0142 oddzieli\u0107 si\u0119 od garnka. Gor\u0105cy garnek, prosto z palnika, wstawiamy dnem do lodowatej wody na kilkana\u015bcie sekund; to powinno pom\u00f3c i ry\u017c powinien bez problemu oddzieli\u0107 si\u0119 od garnka.<\/p>\n<p>Tak ugotowany ry\u017c pozostaje d\u0142ugo \u015bwie\u017cy i aromatyczny; mo\u017cemy przechowywa\u0107 go w lod\u00f3wce nawet przez tydzie\u0144.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jak ju\u017c wspomina\u0142am w poprzednich wpisach, gotowanie ry\u017cu basmati sposobem perskim to prawdziwa sztuka. Tu nie wystarczy wrz\u0105tek, \u0142y\u017cka soli i woreczek z ry\u017cem, by zdowoli\u0107 rodowitego Iranczyka. O nie. Perski ry\u017c to prawdziwe kulinarne&hellip;<\/p>\n","protected":false},"author":1,"featured_media":1888,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[53,2,52,974,5],"tags":[108,17,133,968,11,310,335,64,14,62,13,571,599,972,15,699,970,703,969,708,973,61,65,67],"class_list":["post-629","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bezmiesne","category-kuchnia-perska","category-przepisy","category-przystawki","category-ryz","tag-aromatyczny-ryz","tag-basmati","tag-biale-zloto","tag-chelo","tag-gotowanie","tag-gotujemy-ryz","tag-iran-od-kuchni","tag-kuchnia-bliskiego-wschodu","tag-kuchnia-iranska","tag-kuchnia-orientalna","tag-kuchnia-perska","tag-orientalny-ryz","tag-perski-ryz","tag-polo","tag-ryz","tag-ryz-basmati","tag-ryz-kateh","tag-ryz-szafranowy","tag-ryz-z-chrupiacym-spodem","tag-ryz-z-szafranem","tag-ryz-z-tadigh","tag-smak-persji","tag-szafran","tag-tadigh"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- 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