INGREDIENTS

INSTRUCTIONS

In a heavy 3 to 4 quart casserole equipped with a tightly fitting lid,
bring 6 cups of water to a boil over high heat.  Pour in the rice is a
slow, thin stream so the water does not stop boiling.  Stir once or
twice, boil briskly for 5 minute, then drain in a sieve. Meanwhile,
with a mortar and pestle or the back of a spoon, mash the saffron and
sugar together to a powder.  Stir in the 1 teaspoon of warm water,
then pour it into the casserole and stir in the 5 tablespoons of
melted butter. Add the potatoes and turn them about with a spoon  until
they are thoroughly coated. Spread the potatoes out flat so  that they
cover the entire bottom of the casserole and spoon the rice  over them,
mounding it slightly in the center. Dot the top of the  rice with the
remaining 2 tablespoons of butter. Cover tightly and  cook over high
heat for 5 minutes. Then place a sheet of aluminum  foil over the
casserole to seal it completely and set the lid back in  place. Reduce
the heat to the lowest possible point and steam the  rice and potatoes
for 45 minutes, or until tender. To serve, spoon  the rice in a mound
on a heated serving platter. With a wide metal  spatula, gently lift
out the potato slices and arrange them browned  side up on the rice.
Chelo seebzamini is traditionally served with a  khoresh or stew, such
as fensenjan, gormeh sabzi or khoresh karafs.  Or it may be served like
chelo with butter, raw egg yolk, salt pepper  and a little dried sumak.
Source: Time Life Series: Middle Eastern  Cooking "circa 69" formatted
by: Earl Cravens internet posting 8/95  by joell@mpx.com.au  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

A Message from our Provider:

“Life begins with Jesus”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 121
Total Fat: 13.8g
Cholesterol: 35.6mg
Sodium: 129.7mg
Potassium: 355mg
Carbohydrates: 26g
Fiber: 2.6g
Sugar: 9.2g
Protein: 2.8g