INGREDIENTS

INSTRUCTIONS

Cooking times will vary according to brands of rice and manufacturers
of cookers.  The note gives more detail. Refer, also, to the recipe
for Chelow which details technique.  Pick over and wash 3 cups of rice
5 times in warm water. Combine all  the ingredients except the saffron
water in the rice cooker; gently  stir with a wooden spoon and start
the cooker. After 1 1/2 hours,  pour saffron water on top of rice.
Unplug rice cooker. Allow to cool  for 10 minutes without uncovering
the pot. Remove lid and place a  round serving dish over the pot. Hold
the dish and the pot tightly  together and turn them over to unmold
rice. The rice will be like a  cake. Cut into wedges and serve.  detail
--- These cooking times are for the National Deluxe rice  cooker. The
cooking time for rice may vary according to different  brands of rice
cookers. It is desirable but not essential to soak the  rice in 8 cups
water with 2 tablespoons salt for 2 to 24 hours. This  is especially
good for older basmati-type rice.  :       For AMERICAN long-grain
rice, use only 3 cups of water and  wash the rice once. Among other
long-grain types of rice, choose  those that are long, thick, and sleek
at the tip. Copyright (c) 1994  by Najmieh Khalili Batmanglij.  Persian
Cooking for a Healthy  Kitchen. Washington, D.C: Mage (Pub 800 -
962-0922) [prepared for  McRecipe by patH 09/22/1996 (Sun)] Recipe By  
: Persian Cooking  for a Healthy Kitchen  Posted to MC-Recipe Digest V1
#223  Date: Sun, 22 Sep 1996 19:21:47 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu>  NOTES : Chelow ba polow paz Prep 10 mins |
Cook 1 hr 30 min

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 387.7mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g