Saffron rice pilaf w/ spinach

Yield: 6 servings

Measure Ingredient
3 cups Basmati rice
3 cups Plain low-fat yogurt
2 teaspoons Saffron threads **
2 cloves Garlic; peeled & crushed
\N \N . w/ 1 tsp salt
½ teaspoon Paprika
¼ teaspoon Black pepper
¼ teaspoon Cinnamon
2 pounds Lamb; cubed
2 pounds Spinach; fresh, washed
3 larges Onions; thinly sliced
¾ cup Butter (divided use)
2 tablespoons Salt
1 \N Egg *or* 3 egg yolks

** dissolve the saffron in ¼ cup HOT water (divided use) Rinse the rice in warm water until the water runs clear. (The rice will be fluffier if soaked in salted water for 2 hours or longer.) Drain.

Combine the yogurt with one-half the saffron water, the garlic-salt mixture, paprika, pepper and cinnamon. Marinate the meat in this mixture for 2 to 24 hours, refrigerated.

Transfer the meat to a saucepan, reserving the marinade. Add enough water to cover and simmer -- 1½ hours for the lamb, or 40 minutes for chicken

Meanwhile, coarsely chop the spinach and steam for 8 minutes.

Brown the onions in 3 Tbsp butter. Add the spinach. Set aside.

Preheat the oven to 325øF. Bring 8 cups of water and 2 Tbsp salt to a boil in a large non-stick pot. Add the drained rice and boil 6 to 8 minutes, until softened. Drain in a colander and lightly rinse with lukewarm water.

Combine the reserved yogurt marinade, egg (or egg yolks) and remaining saffron water with approximately 1 cup of cooked rice, mixing well.

Melt the remaining butter in a large deep ovenproof baking dish.

Spread the yogurt-rice mixture in a thin layer. Cover with half of the remaining cooked rice. Place the pieces of meat over the rice; layer with spinach. Top with remaining rice. Drizzle the last of the remaining saffron water over the rice. Cover. Bake for 2 to 2 ½ hours or until the crust is golden brown. (If you don't want the thick crispy layer prized by Persians, bake for only 1 hour.) To unmold, keep the dish covered and allow to cool on a damp towel for 10 to 15 minutes. Loosen the rice around the edge of the dish with the point of a knife. Cover with a large serving dish and turn upside down. Quickly .... (He he he) Nutritional information: per serving: 938 calories; 41g fat; 1,954mg sodium; 207mg cholesterol

** Dallas Morning News - Food section - 7 June 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 06-14-95

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