| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Iranian | 1 | Servings | |
INGREDIENTS
| Pieces of white smocked | ||
| fish deboned skined | ||
| placed on a small | ||
| heatproof plate | ||
| 3 | c | Basmati rice, in Israel |
| buy the Classic Persian | ||
| rice or Basmati from | ||
| Sugat. | ||
| 1 | Fresh dill, washed pat dry | |
| and finelly chopped use | ||
| the knife blade of the | ||
| food | ||
| processor. You should | ||
| have | ||
| about 2 1/2 cups of | ||
| shreded | ||
| dill. up to 2 | ||
| Salt | ||
| 1/4 | c | Oil, sunflower margarine |
| or butter. |
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" <i_barzel@netvision.net.il> on May 7, 1998
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