Friday, September 12, 2008

Rice Fields

For rice planting, first they do seedlings in a small area covered by a kind of plastic ceiling. They then transplant the seedlings into the main farm. The transplanting is the hardest part of rice planting.After that, they just take care of the plants whose stem will grow up to 100 to 150 cm(5 ft). They have to monitor the amount of water and the water temperature. Water temperature is neither measured nor controled by instrument. These are measured by experience and controlled by duration of time the water stands around stems and under the sunshine. They keep the water standing by making borders around farm partitions as you can see in the pictures.They also use secticides and fertilizers in proper amounts.After two months, the pleasant odor of rice covers all over the Caspian region in North of Iran...They cut the water, and harvest the products after being completely dried. They are on the edge on that point, because early fall and heavy rains sometimes start in the middle of august and ruins all of their harvests. It was much more problem in the past, but they can count on weather forecast now, and determine their best harvesting time.After harvesting, the products are delivered to factories in order to hull the hard shell from the rice and for the screening.Now, the rice is ready to be cooked.Ummm...I don't think any rice in the world will ever have the delicious taste and odor of the rice planted in North of Iran, and I don't think there is any food more delicious than Iranian CHELOUKABAB(rice and kabab).


JM said...

I love the 1st photo and the food looks so delicious!

John said...

A great set of images.

Dan said...

Oh man this looks like back breaking work. God bless them for doing this since I love rice and rice dishes.

Great pics Danial. And thanks for your visit to my blog.

Kris said...

If you didn’t label that first image, I would have picked it for Vietnam. Iran is far more diverse in images than I ever gave it credit for in my mind! Thanks very much for helping us appreciate this diversity.

juan j. san mames said...

Not only does the dish look great you should taste Iranian rice the aroma and the flavor is different from all others. Is "long" but smaller than Indian Basmati when I first tasted it in Gaen (I was there for the saffron festival) I could not stop eating it to the delight of my Iranian friends.
Juan J. San Mames
Vanilla, Saffron Imports