Persian pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 1 | cup | Rice |
| 1 | large | Onion |
| 2 | larges | Or 4 small carrots |
| 1 | large | Potato |
| 2¼ | cup | Water |
| 1 | teaspoon | Salt |
| Margarine | ||
| Cooking oil | ||
| 2 | teaspoons | Saffron |
| ½ | cup | Raisins |
Directions
Place the rice in a bowl and cover it with water, not the 2¼ cups to soak. Chop the onion coarsely, then clean the carrots and chop them into small pieces. Peel and slice the potato into thick crosswise circles. Drain the rice in a colander and rinse it with cold water. Place the rice and 2 ¼ cup of water in a pot, sprinkle with salt and quickly bring to a boil. In order not to waste pots, cook the rice in Cover the pot with a dish towel, place the lid on top and cook over low heat 20 minutes until the rice is fluffy and the grains are separated. While the rice is cooking, add the carrots and raisins to the onions and cook, covered, over low heat until tend Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman