Chelo Seebzamini(Steamed Rice With Saffron P

* Exported from MasterCook *

CHELO SEEBZAMINI (STEAMED RICE WITH SAFFRON P

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Imported Iranian rice -- or
Substitute other
White rice -- soaked and
Drained a
1/2 ts Saffron threads
Pinch of sugar
1 t Warm water
5 ts Melted butter -- plus 1 tbsp
Butter
1 sm Baking potato -- peeled and
Sliced 1/

In a heavy 3 to 4 quart casserole equipped with a
tightly fitting lid, bring 6 cups of water to a boil
over high heat. Pout in rice in a slow, thin stream so
the water does not stop boiling. Stir once or twice,
boil briskly for 5 minutes, then drain in a sieve.

Meanwhile, with a mortar and pestle, mash the saffron
and sugar together to a powder. Stir in the 5 tbsp. of
melted butter. Add the potatoes and turn them about
with a spoon until they are thoroughly coated. Spread
the potatoes out flat so that they cover the entire
bottom of the casserole and spoon the rice over them,
mounding it slightly in the center. Dot the top of the
rice with the remaining 2 T of butter. Cover tightly
and cook over high heat for 5 minutes. Then place a
sheet of aluminum foil over the casserole to seal it
completely and set the lid back in place. Reduce the
heat to lowest possible point and steam the rice and
potatoes for 45 minutes, or until tender.

To serve, spoon the rice in a mound on a heated
serving platter. Gently lift out the potato slices and
arrange them browned side up on the rice. Chelo
Seebzamini is traditionally served with a khoresh or
stew.

Recipe By : jrtrint@PacBell.COM



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