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CATEGORY CUISINE TAG YIELD
Fruits, Meats American Fruit, Mcrecipe, Meats, Rice 6 Servings

INGREDIENTS

3 c Basmati rice
1/2 c Olive oil, or less
1 lb Lamb, cubed optional or
chicken see note
1 Onion, thinly sliced
1 t Salt
1 t Black pepper
2 1/4 c Dried apricot halves
1/2 c Raisins
1/2 c Pitted dates
1/4 c Crystallized ginger, sliced
1 t Ground rose petals
1/2 t Ground cardamom
1/2 t Ground cinnamon
1/2 t Ground nutmeg
1/2 t Cayenne pepper, optional
4 T Plain lowfat yogurt
1 t Ground saffron, dissolved in
2 T Hot water
minutes over medium heat. Pour 1 tablespoon oil ov, minutes over medium heat. Pour 1 tablespoon oil over the
g fat), g fat

INSTRUCTIONS

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. 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. Heat 2 tablespoons oil  in a non-stick
skillet and saute apricots, raisins, dates, and  ginger. Add spices,
mix well, and set aside. 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. 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). 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  rice, then add the remaining saffron water. 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. 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) Publisher's url:
http://www.mage.com/PC.html)  1998-Apr-16 Hanneman (MC-PER SERVING with
lamb: 25% cff -- 833  calories,  Recipe by: PERSIAN COOKING FOR A
HEALTHY KITCHEN by Najmieh Batmangli  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Apr 16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 386
Calories From Fat: 104
Total Fat: 11.5g
Cholesterol: 50.7mg
Sodium: 866.3mg
Potassium: 1125.3mg
Carbohydrates: 55.7g
Fiber: 5.9g
Sugar: 44.9g
Protein: 19.6g


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