INGREDIENTS

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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