INGREDIENTS

INSTRUCTIONS

Recipes from Persian Cooking For A Healthy Kitchen 1. Pick over and
wash 3 cups of rice 5 times in warm water.  2. Place rice, salt, and
water in a deep non-stick pot. Bring to a  boil over high heat, then
reduce heat and simmer for 15 to 20 minutes  over medium heat (do not
cover the rice). Gently stir the rice with a  wooden spoon a few times
while it boils.  3. When the rice has absorbed all the water, pour the
oil over it and  stir through gently with a wooden spoon. Reduce heat.
4. Place a clean dish towel or 2 layers of paper towel over the pot
and cover firmly with the lid on to prevent steam from escaping. Cook
40 minutes over low heat. Remove the pot from heat and allow to cool
for 5 minutes on a damp surface without uncovering.  5. Gently taking
one skimmer or spatula full of rice at a time,  without disturbing the
bottom crust, place the rice on a serving  platter. Mound rice in shape
of a cone.  6. Detach the crust from the bottom of the pot using a
wooden spatula.  Place on a small platter and serve on the side.
Posted to JEWISH-FOOD digest V97 #045 by Daniella De Picciotto
<daniela@dialdata.com.br> on Feb 11, 1997.

A Message from our Provider:

“God is a know-all”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 781.8mg
Potassium: 2.4mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g