Hashemi rice of Parsabad
Introduction and Applications of Hashemi Rice
Hashemi rice from Parsabad is a high-quality and premium product, grown in the fertile plains of Parsabad County in Ardabil Province using the pure waters of the Aras River. With its delightful aroma, exceptional flavor, and long, slender grains, it is an ideal choice for preparing both traditional and modern dishes. Hashemi rice from Parsabad, known for its even cooking and long-lasting freshness, is widely used in homes and professional restaurants, providing full satisfaction to consumers.
Advantages of Hashemi Rice from Parsabad
- Unmatched Aroma and Flavor: Hashemi rice, with its pleasant scent and delicious taste, offers a delightful dining experience.
- High-Quality Cooking Performance: After cooking, the grains of this rice remain separate and beautifully elongated, without sticking together.
- Rich in Nutrients: Contains beneficial nutrients that contribute to overall health.
- Pest Resistance: Due to the cultivation methods and regional climate conditions, this rice is naturally resistant to certain pests.
Nutritional Benefits of Hashemi Rice from Parsabad
- Source of Complex Carbohydrates: Hashemi rice from Parsabad is a good source of complex carbohydrates, providing sustained energy to the body.
- B-Vitamins: This rice contains significant amounts of B-vitamins, which help improve nervous system function and body metabolism.
- Minerals: It also includes essential minerals such as magnesium and phosphorus, which are important for bone strength and heart health.
- Low Fat and Gluten-Free: With its low-fat content and absence of gluten, Hashemi rice is an excellent choice for low-fat and gluten-free diets.
Applications of Hashemi Rice from Parsabad
- Various Pilafs: Suitable for preparing simple pilafs, saffron rice, and herbed pilafs.
- Soups: An excellent addition to soups due to its unique aroma and flavor.
- Desserts: Perfect for rice-based desserts like Sholeh Zard (saffron rice pudding) and rice pudding.
- Traditional Cooking: A great option for use in local and traditional Iranian dishes.
Technical Specifications
- Type of Rice: Hashemi
- Cultivation Area: Parsabad County, Ardabil Province
- Cultivation Method: A combination of traditional and modern methods
- Planting Season: May
- Harvest Season: Late September
- Grain Color: Bright white
- Grain Size: Two types; long grain and broken grain
- Grain Moisture: Less than 13%
- Production Cycle Duration: About 5 months
- Starch Content: High, providing suitable stickiness during cooking
Usage Instructions
- Soak the rice in water with salt for at least 2 hours before cooking.
- After soaking, drain the rice to remove excess water.
- Place the rice in a suitable pot and add water until it covers the rice by about 2 cm.
- Heat the pot until the water starts to boil.
- After the water has evaporated, steam the rice.
- Using a steam cloth is recommended to preserve the rice's aroma and flavor.
Production and Processing Method
Rice cultivation typically begins in mid-May, and harvesting takes place in late September. This cycle lasts around five months. The rice is harvested using modern machinery, and the freshly harvested rice, known as "Chelook", is transported to the factory for processing.
Production Stages of Hashemi Rice from Parsabad
- Drying: After harvesting, the rice is placed in dryers at the milling factory for 48 hours to reduce its moisture content.
- Peeling: after drying, the outer shell of the rice is heated in special devices so that the skin can be removed more easily.
- Cleaning: After peeling, the rice enters the cleaning stage. At this stage, impurities and molds are separated from the rice.
- Semi-grain separation: With special sieves, half-grain rice is separated from whole rice.
- Packaging: Finally, the rice is packaged in 20 and 50 kg bags and made available for the market.
Important Tips for Use
- Prevent Mold: Store rice in a dry and cool environment.
- Proper Containers: It is best to store rice in airtight glass or plastic containers to keep it away from moisture.
- Correct Steaming: Using the right cookware and maintaining moderate heat improves the quality of cooking and preserves the rice's aroma and flavor.
- Temperature and Cooking Time: Cooking at a moderate temperature and the right time preserves the aroma and taste of the rice.
Proper Storage
For optimal preservation of "Hashemi Rice from Parsabad," store it in a dry, cool place, away from direct sunlight. The best place for storage is in sealed containers in a dry and cool pantry. Additionally, keep the rice away from strong-smelling foods like garlic and onions to avoid altering its aroma and taste.
Conclusion
Hashmi rice of Parsabad, with its unique aroma, taste and nutritional value, is an excellent choice for daily and festive cooking. By buying this product, you bring the authentic taste of Northwestern Iran rice to your table.
Transportation Methods
Hashemi rice from Parsabad is shipped via air, sea, and land transportation methods, depending on customer needs and destinations.
It is possible to provide product samples before bulk orders.
For the most accurate price information and bulk purchasing of Hashemi rice, contact the sales consultants of Ragiran.