Polo Havidge Loobia (rice Pilau With Carrot A

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C. Matthew McMahon

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Beans, Oriental, Rice, Vegetarian	1	Servings

INGREDIENTS

1/3	c	Dried red kidney beans
1/2	lb	Carrots, cut into 1/4-in
		cubes
1/2	t	Sugar
5	T	Corn oil
4 1/4	c	Water
2	c	Raw rice, covered with
		lightly salted water
		for 1/2 hour
1		Potato, peeled and cut into
1/4		in thick slices
1	T	Water
1/2	t	Ground cinnamon

INSTRUCTIONS

There are variations of variations in the artful combinations of
Persian rice.  Here is one that, with very few ingredients, manages  to
encompass a wide range of seasonings and flavors.  Cover the beans with
water and soak them overnight. Drain. Cover the  beans with water again
and cook, covered, over moderate heat until  they are soft but still
whole, about 1/2 hour.  Drain and set aside.  Put the carrots, sugar, 1
tablespoon of the oil, and 1/4 cup of the  water into a pan and cook
over low heat for 5 minutes, or until the  liquid evaporates. Be
careful not to burn the carrots. Set aside.  Bring the remaining 4 cups
of water to a boil in a pan. Drain nearly  all the water from the rice
and add the rice to the boiling water.  Cover the pan and cook over
moderate heat for 10 minutes. Drain, run  the rice under cold water,
and drain again. Put 2 tablespoons of the  remaining oil in a pan large
enough to spread out the potato slices  flat on its bottom. Sprinkle
over this the 1 tablespoon of water. All  the other ingredients are to
be added in layers as follows: Add 1/2  cup of the rice over the
potatoes. Cover this with the carrots and a  few sprinkling of the
cinnamon. Cover with the beans. Continue in  this manner, one layer
after another, ending with beans. Sprinkle  cinnamon lightly over each
layer. Shape the top layer into a pyramid.  Cover the pan and cook over
low heat for 10 minutes. Sprinkle the  balance of the oil (2
tablespoons) over the top and cover the pan  with paper kitchen towels
and the pan cover. Continue to cook over  low heat for 15 minutes more.
The rice, carrots, and beans will be  cooked through and the potato and
oil will develop their own crisp  crust on the bottom.  Serve warm.
Serve 4 to 6 with other dishes.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 381 Calories From Fat: 12 Total Fat: 1.4g Cholesterol: 0mg Sodium: 546.5mg Potassium: 1976.9mg Carbohydrates: 85g Fiber: 17.6g Sugar: 17.7g Protein: 12.3g