1. Pick over and wash 3 cups of rice 5 times in warm water. If using lon grain American or Texmnati rice, it is not necessary to soak or wash five times -- once is sufficient. 2. Heat 1 tablespoon oil in a non-stick skillet and saute meat and onion over medium heat. Add salt, pepper, 1-1/2 cups water, and bring to a boil. Cover, reduce heat and simmer for 20 minutes over low heat. 3. Heat 2 tablespoons oil in a non-stick skillet and saute apricots, raisins, dates, and ginger. Add spices, mix well, and set aside. 4. Bring 6 cups water and 2 teaspoons salt to a boil in a large non-stick pot. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10 minutes stirring gently with a wooden spoon twice to loosen any grains that n ay have stuck to the bottom. Drain rice in a large free-standing sieve or strainer. 5. In a bowl, whisk together 4 tablespoons oil, 1/2 cup water, 2 spatulas full of rice 4 tablespoons yogurt and 1 tablespoon saffron water and spread this mixture over the bottom of the pot to help make a golden crust (tah dig). 6. Place 2 spatulas full of rice in the pot. Add 1 spatula full of the apricot mixture and 1 spatula of the meat mixture. Repeat, alternating the rice with the fruit and meat to make a pyramid. Cover and cook for 10 minutes over medium heat. 7. Pour 1 tablespoon oil over the rice, then add the remaining saffron water. 8. Place a clean dish towel or 2 layers of paper towel over the pot and cover firmly with lid to prevent steam from escaping. Cook another 50 minutes over low heat. Remove the pot from heat and allow to cool for 5 minutes on a damp surface without uncovering it. 9. Remove the lid and place a round serving dish over the pot. Hold the pot and dish together tightly while flipping the pot to unmold the rice. The rice will be like a cake and can then be garnished with edible flowers or herbs and cut into wedges. Nush-e Jan! MEAT: 1 pound boned leg of lamb, or chicken, cut in 1-inch cubes. VARIATION: Mmake the rice without the meat and serve with grilled lamb chops on the side or omitted completely. TIME : 15 mins prep, 1 hr 20 mins cooking. *REF: PERSIAN COOKING FOR A HEALTHY KITCHEN, by Najmieh Batmanglij (1997: Mage) Publishers url: http://www.mage.com/PC.html) 1998-Apr-16 Hanneman (MC-PER SERVING with lamb: 25% cff -- 833 calories, 23 g fat) Recipe by: PERSIAN COOKING FOR A HEALTHY KITCHEN by Najmieh Batmangli Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.6mg||0 %|
|Sodium 25.2mg||1 %|
|Potassium 1484.7mg||39 %|
|Total Carbohydrate 179.9g||53 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 169.5g|
|Protein 12.7g||18 %|
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Calories per serving: 757
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