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Name: Persian Style Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 Potatoes; 1/4 ts Pepper; 1/2 c Vegetable oil; 1/2 ts Turmeric; 2 tb Lemon juice; 1/2 ts coriander seed Ground; 2 Orange Peels; 1 ts Salt; 1/4 ts Salt; 500 g rice [2 1/2 cups]

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INGREDIENTS

2 Potatoes
1/4 ts Pepper
1/2 c Vegetable oil
1/2 ts Turmeric
2 tb Lemon juice
1/2 ts coriander seed ; Ground
2 Orange Peels
1 ts Salt
1/4 ts Salt
500 g rice ; [2 1/2 cups]

Servings

INSTRUCTIONS

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 its blackened, its worth eating!). * All ounce amounts are ounces by weight, NOT volume. Posted to JEWISH-FOOD digest V97 #062 by Karen Snyder <100130.1562@CompuServe.COM> on 97.

NOTES

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Persian Style Rice

2 Potatoes
1/4 ts Pepper
1/2 c Vegetable oil
1/2 ts Turmeric
2 tb Lemon juice
1/2 ts coriander seed Ground
2 Orange Peels
1 ts Salt
1/4 ts Salt
500 g rice [2 1/2 cups]

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 its blackened, its worth eating!).    * All ounce amounts are ounces by weight, NOT volume.    Posted to JEWISH-FOOD digest V97 #062 by Karen Snyder  <100130.1562@CompuServe.COM> on 97.

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Nutrition

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Serving Size: 1 Serving (241g)
Recipe Makes: 6

Calories: 489
Calories from Fat: 115 (24%)

Amt Per Serving		% DV

	Total Fat 12.8g	17 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 7.9g
	Polyunsanturated Fat 3.6g
Cholesterol 0mg		0 %
Sodium 6.5mg		0 %
Potassium 447.2mg		12 %
Total Carbohydrate 85.6g		25 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 81.4g
Protein 7.5g		11 %
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: 489

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