Yield: 1 Servings
|2 cups||Imported Iranian rice -- or|
|White rice -- soaked and|
|½ teaspoon||Saffron threads|
|Pinch of sugar|
|1 teaspoon||Warm water|
|5 teaspoons||Melted butter -- plus 1 tbsp|
|1 small||Baking potato -- peeled and|
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@...