Recipe - Mahi Dudi Ba Shevid Polow (Smoked Fish And Dilled Rice)

sm Pieces of white smocked
fish; (deboned , skined
)placed on a small
heatproof plate

RICE WITH DILL

SHEVID POLLOW
3 cup Basmati rice; (in Israel,
buy the Classic Persian
rice or Basmati from
Sugat).
1 bn Fresh dill; washed, pat dry
and finelly chopped, (use
the knife blade of the food
processor). You should have
about 2 One half cups of shreded
dill., up to 2
Salt
One fourth cup Oil; (sunflower) ,margarine
or butter.

This is the dish served in Iranian home for Nowrouz(new year), which is
celebrated on 1th Farvardin (21 of march). The fish is the symbol of life.
The fresh herb, the rebirth of the nature at spring.
Wash the rice five times. In a big pot bring to boil about 10 cups of
water, then add 23 Tsp of salt. Poor the rice in the boiling water, cook
for about 10 minutes, stir to loosen any sticked grain. Drain the soft ,
but not entirely cooked rice in a colander. Line a nonstick pot (Tefal)
with thin slices of potatoe, sprinkle with salt, add small amount of oil.
Above it ,add small amount of rice, then dill. Repeat the procedure
alternating layers of rice and dill in a pyramid shape, which allows the
rice to expand. Cover and cook for about 10 minutes. Poor One half cup of hot
water, and One fourth cup oil over the rice. At this stage place your small plate
with the fish above the rice. Cover the pot with a dishcloth, and the with
the lid, to prevent the the escape of the steam. Cook, on low fire for less
than 45 minutes. The pot of rice should cool uncovered on a damp towel for
10 minutes. Remove the fish plate. Place a serving dish over the pot, hold
firmly and turn upside down. If you omit the potatoes, you can have a very
nice rice crust.
Posted to JEWISHFOOD digest by "Viviane & Israel Barzel"
i_barzel@netvision.net.il on May 7, 1998