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Name: Mahi Dudi Ba Shevid Polow (Smoked Fish and Dilled Rice)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 c Basmati rice (in Israel); 1 bn Fresh dill washed, pat dry; Salt; 1/4 c sunflower oil or margarine; sm pieces white smoked fish

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INGREDIENTS

3 c Basmati rice ; (in Israel)
1 bn Fresh dill ; washed, pat dry
SHEVID POLLOW
Salt
RICE WITH DILL
1/4 c sunflower oil ; or margarine
sm pieces white smoked fish

Servings

INSTRUCTIONS

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 2-3 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 non-stick 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 1/2 cup of hot water, and 1/4 cup oil over the rice. At this stage place your small plate with the fish above the rice. Cover the pot with a dish-cloth, 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 JEWISH-FOOD digest by "Viviane & Israel Barzel" on May 7, 1998

NOTES

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Mahi Dudi Ba Shevid Polow (Smoked Fish and Dilled Rice)

3 c Basmati rice (in Israel)
1 bn Fresh dill washed, pat dry
 SHEVID POLLOW
 Salt
 RICE WITH DILL
1/4 c sunflower oil or margarine
 sm pieces white smoked fish

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 2-3 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 non-stick 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 1/2 cup of hot  water, and 1/4 cup oil over the rice. At this stage place your small plate  with the fish above the rice. Cover the pot with a dish-cloth, 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 JEWISH-FOOD digest by "Viviane & Israel Barzel"  <i_barzel@netvision.net.il> on May 7, 1998

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Nutrition

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Serving Size: 1 Serving (728g)
Recipe Makes: 1

Calories: 2936
Calories from Fat: 531 (18%)

Amt Per Serving		% DV

	Total Fat 59g	79 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 37g
Cholesterol 0mg		0 %
Sodium 34.4mg		1 %
Potassium 785.2mg		21 %
Total Carbohydrate 537.6g		158 %
	Dietary Fiber 8.9g	35 %
	Sugars, other 528.7g
Protein 48g		69 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2936

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