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              POLO HAVIDGE LOOBIA (RICE PILAU WITH CARROT A

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3   c            Dried red kidney beans
     1/2   lb           Carrots, cut into 1/4-in
                        -cubes
     1/2   ts           Sugar
   5       tb           Corn oil
   4 1/4   c            Water
   2       c            Raw rice, covered with
                        -lightly salted water
                        -for 1/2 hour
   1       md           Potato, peeled and cut into
     1/4                -in thick slices
   1       tb           Water
     1/2   ts           Ground cinnamon

  There are variations of variations in the artful
  combinations of Persian rice.  Here is one that, with
  very few ingredients, manages to encompass a wide
  range of seasonings and flavors.
  
  1.  Cover the beans with water and soak them
  overnight.  Drain.  Cover the beans with water again
  and cook, covered, over moderate heat until they are
  soft but still whole, about 1/2 hour.  Drain and set
  aside.
  
  2.  Put the carrots, sugar, 1 tablespoon of the oil,
  and 1/4 cup of the water into a pan and cook over low
  heat for 5 minutes, or until the liquid evaporates.
  Be careful not to burn the carrots.  Set aside.
  
  3.  Bring the remaining 4 cups of water to a boil in a
  pan.  Drain nearly all the water from the rice and add
  the rice to the boiling water. Cover the pan and cook
  over moderate heat for 10 minutes. Drain, run the rice
  under cold water, and drain again.
  
  4.  Put 2 tablespoons of the remaining oil in a pan
  large enough to spread out the potato slices flat on
  its bottom.  Sprinkle over this the 1 tablespoon of
  water.  All the other ingredients are to be added in
  layers as follows: Add 1/2 cup of the rice over the
  potatoes. Cover this with the carrots and a few
  sprinkling of the cinnamon. Cover with the beans.
  Continue in this manner, one layer after another,
  ending with beans. Sprinkle cinnamon lightly over each
  layer. Shape the top layer into a pyramid.
  
  5.  Cover the pan and cook over low heat for 10
  minutes.  Sprinkle the balance of the oil (2
  tablespoons) over the top and cover the pan with paper
  kitchen towels and the pan cover.  Continue to cook
  over low heat for 15 minutes more.  The rice, carrots,
  and beans will be cooked through and the potato and
  oil will develop their own crisp crust on the bottom.
  
  Serve warm.  Serve 4 to 6 with other dishes.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600
  Recipes Created in Exotic Sephardic Kitchens from
  Morocco to India -- Copyright 1992 Published by Donald
  I. Fine, Inc., New York, N.Y.
  
  [> Be Seeing You -- DPileggi in Houston, Texas
    From: D. Pileggi
 


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