Let's cook. And eat.

I love how Persian or Iranian rice tastes. And after a lot of searching I have found the recipe. It works and the rice comes out all fluffy and good.  https://www.allrecipes.com/recipe/240606/persian-rice/ The potatoes are a byproduct and so yummy too. 

Easy one pot meal. Made it Rajasthani style because sugar in daal would not fly with Mr. S.  Here is the recipe I followed: https://www.mygingergarlickitchen.com/exquisite-rajasthani-dal-dhokli-recipe/ Except I made mine in instapot- pressure cooked for 7 minutes after adding the dhokli and natural release. 

My mom made this a lot right when Master S was born. It was a shortcut recipe but always worked and came together nicely.  Take 2 tbsps ghee and about 1 cup or 1.5 cups of makhana. Roast them till they are crisp. Once cool, blend them coarsely.  Take 3 cups of half and half. Add sugar to taste - maybe 4-5 tablespoons. Add the roasted, crushed makhana. Add 2 tbsps of blanched sliced almonds. Maybe add a few pinches of cardamom powder if you prefer. Put everything in a microwave safe bowl. And put it in the microwave on half power for 15-20 minutes. The kheer thickens on cooling further.  Top off with a few strands of saffron and some crushed pistachios.  This kheer is best served chilled.