Recipe - Persian Style Rice

500 g [2 One half cups] rice
1 teaspoon Salt
100 g [3.5 ounce OR One fourth cup + 2 1/2
tblsp.] almonds, skinned
100 g [3.5 ounce OR One fourth cup + 2 1/2
tblsp.] pistachios, skinned
50 g [1.75 ounce OR One fourth cup + 2
tblsp.] pitted prunes,
minced
2 Oranges, peel of, cut into
thin strips
2 Potatoes
2 tablespoon Lemon juice
One half cup Oil
One fourth teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Ground coriander seed
One half teaspoon Turmeric

Source: Jewish cooking class taught by Bilha Widmann

1. Peel the potatoes and slice them thinly.

2. Put the rice into a pot, and cover with water such that the water level
is 4 cm [1.5 inches] above the rice. Add the lemon juice, bring to a boil,
and let cook for 8 minutes. Drain, and chill the rice.

3. In another pot, heat the oil. Layer the potato slices at the bottom of
the pot. Sprinkle with the salt, pepper, coriander, and turmeric.

4. Divide the rice into 3 parts. Put 1 part on top of the potatoes, and top
with half the almonds, pistachios, prunes, and orange peel. Top with the
next part of rice, and then with the rest of the almonds, pistachios,
prunes, and orange peel. Then top with the last part of rice.

5. Cover the pot, and cook at a low heat for 30 40 minutes, until the
rice is tender to the touch. Do not uncover the pot until at least 30
minutes has gone by; the steam is important in the cooking process.

6. Put the rice on a platter and serve. The crusty potato layer formed at
the bottom during cooking may be put under the rice or served separately
(and fought over! Even if it's blackened, it's worth eating!).

* All ounce amounts are ounces by weight, NOT volume.

Posted to JEWISHFOOD digest V97 #062 by Karen Snyder
100130.1562@CompuServe.COM on 97.