Text 8981, 66 rader
Skriven 2011-04-01 05:16:00 av DAVE DRUM (1:123/140)
Ärende: DP 118
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Polo Havidge Loobia (Rice Pilau with Carrot and Red Kidne
 Categories: Main dish, Persian, Rice, Vegetarian
      Yield: 1 recipe
 
    1/3 c  Dried red kidney beans
    1/2 lb Carrots, cut into 1/4-in
           -- cubes
    1/2 ts Sugar
      5 tb Corn oil
  4 1/4 c  Water
      2 c  Raw rice, covered with
           -- lightly salted water
           -- for 1/2 hour
      1 md Potato, peeled and cut into
           -- 1/4" thick slices
      1 tb Water
    1/2 ts Ground cinnamon
 
  There are variations of variations in the artful combinations of
  Persian rice.  Here is one that, with very few ingredients, manages
  to encompass a wide range of seasonings and flavors.
  
  1.  Cover the beans with water and soak them overnight.  Drain.
  Cover the beans with water again and cook, covered, over moderate
  heat until they are soft but still whole, about 1/2 hour.  Drain and
  set aside.
  
  2.  Put the carrots, sugar, 1 tablespoon of the oil, and 1/4 cup of
  the water into a pan and cook over low heat for 5 minutes, or until
  the liquid evaporates.  Be careful not to burn the carrots.  Set
  aside.
  
  3.  Bring the remaining 4 cups of water to a boil in a pan.  Drain
  nearly all the water from the rice and add the rice to the boiling
  water. Cover the pan and cook over moderate heat for 10 minutes.
  Drain, run the rice under cold water, and drain again.
  
  4.  Put 2 tablespoons of the remaining oil in a pan large enough to
  spread out the potato slices flat on its bottom.  Sprinkle over this
  the 1 tablespoon of water.  All the other ingredients are to be added
  in layers as follows: Add 1/2 cup of the rice over the potatoes.
  Cover this with the carrots and a few sprinkling of the cinnamon.
  Cover with the beans. Continue in this manner, one layer after
  another, ending with beans. Sprinkle cinnamon lightly over each
  layer. Shape the top layer into a pyramid.
  
  5.  Cover the pan and cook over low heat for 10 minutes.  Sprinkle the
  balance of the oil (2 tablespoons) over the top and cover the pan with
  paper kitchen towels and the pan cover.  Continue to cook over low
  heat for 15 minutes more.  The rice, carrots, and beans will be
  cooked through and the potato and oil will develop their own crisp
  crust on the bottom.
  
  Serve warm.  Serve 4 to 6 with other dishes.
  
  Mark Copeland, "Sephardic Cooking", Posted by David Pileggi
  From: Mark Satterly                   Date: 09-11-95
  Cooking Ä
 
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