Possibly unique to the Iranian kitchen, this metal spoon
has a few holes that are meant to facilitate the drizzling
of oil or melted butter over cooked rice dishes just before
serving. To use this spoon, hold it above the rice in one
hand, and oil or butter in the other. As the oil or butter
is poured onto the spoon, the hand holding the metal
spoon should move in a circular motion to ensure even
distribution all over the rice.
This is a traditional rice serving spoon. Typically, it would
be placed on the side of a large plate or serving platter
of rice for diners to use to pile fluffy rice onto their own
plates. The smooth side of the scoop is where one would
dig into the rice. As these spoons endure some wear and
tear and are no longer ideal for the dinner table or sofreh,
they can double up as large metal spoons similar to those
used in Western cooking, only the scoop is shallower.
When the serving spoon becomes a kitchen utensil, it is
especially useful for spooning parboiled rice into a pot to
dry out over low heat.
Tea drinking is so central to the Iranian way of life that
it is impossible for any family to be without a teapot
or samovar of some kind. To use the teapot shown,
quarter-fill it with dried tea leaves, then add hot water
and cover. Light a tea candle and place it inside the
stand, then place the teapot on top. Allow to steep for
5–10 minutes to brew a tea concentrate. To serve, pour
a small quantity of the tea concentrate into each teacup
(it should be between one-quarter and one-third full),
then add hot water until it is three-quarters full; the tea
should be clear and a deep ruby red in colour.
Many slow-simmered stews and favourite desserts
such as rice puddings require frequent or constant
stirring. Wooden spoons are useful for such dishes as
wood can withstand prolonged heat without warping.
Furthermore, given how popular non-stick pots and
pans are, wooden spoons are common because they can
be used on non-stick surfaces without causing scratches.
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