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Recipes with cold boiled water

3 recipes that use cold boiled water, with photos, step-by-step instructions and cook times. The quickest, Panta bhat, takes 15 minutes. It is most often cooked with almonds, brown mustard seeds and chilli flakes.

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Panta bhat

For farming families across Bangladesh, panta bhat was simply what you ate in the morning: last night's rice, left covered in water, now cool and slightly tangy, eaten with a fistful of salt, a raw green chilli and a bite of onion before going out to the fields. Today it is also the ritual breakfast of Pohela Boishakh, the Bengali New Year in mid-April, when Dhaka families gather near Ramna Batamul in red and white and eat panta from clay bowls, usually beside fried hilsa, which many households now skip, and a few bhortas. The grains are soft and cold, the soaking water is drunk too, and mustard oil and charred dried chilli give it bite. The real pitfall is food safety: cooked rice left warm on the counter overnight can grow harmful bacteria, so cool it quickly and soak it in the fridge. Chef's tip: use cold boiled water for soaking and eat it within 12 hours, while it tastes fresh and only faintly sour.

15 minBangladeshiRice & GrainsVeganGluten free
by KrazyBadal 0 views

Haft mewa

Haft mewa is the first thing many Afghan families offer visitors on Nowruz, the spring new year on 21 March, and in Mazar-i-Sharif and Kabul it sits in a big glass bowl on every table set for the holiday. Seven kinds of dried fruit and nuts, typically green and red raisins, apricots, walnuts, almonds, pistachios and senjed (dried oleaster berries), are steeped in water for two days until the fruit swells and releases its sugar into a pale amber syrup, while the nuts soften to a fresh, milky crunch. It is ladled into small bowls with plenty of liquid and eaten with a spoon. Skipping the peeling of the almonds is the most common shortcut, and it leaves bitter, papery skins floating in the syrup. Chef's tip: use cooled boiled water for the soak and keep the bowl in the fridge, which keeps the syrup clear and sweet.

20 minAfghanDessertsVeganGluten free
by KrazyBadal 0 views

Mahyaveh-style anchovy and spice spread

In Bandar Abbas, Lar and the villages of Hormozgan, mahyaveh is a dark, pungent sauce made by leaving tiny fish with salt, mustard seed and spices to ferment in the sun for weeks; it is smeared on hot flatbread for breakfast or with eggs. That open-air fermentation is hard to control safely at home, so this version gets the same deep, salty flavour from ready-cured anchovy fillets blended with toasted mustard seed, cumin, coriander seed, fennel and a little vinegar, and it lives in the fridge from the start. It is still a cured-fish product: not for pregnant women, young children or anyone with a weakened immune system. A common mistake is spreading it thickly like a pâté; it is a seasoning, so a thin smear is enough. Chef's tip: toast the spices until the mustard seeds just start to pop, which takes the raw bitterness out and gives the spread its roasted edge.

20 minPersianBasicsGluten free
by KrazyBadal 0 views

Goes well with cold boiled water