CHELOU - CRUNCHY PERSIAN
- 1 Pound ling-grain rice
- 3 tbsp salt
- 6 tbsp vegetable oil
- ¼ cup hot water
- ½ teaspoon turmeric
- 2 potatoes, peeled and sliced
about ¼" thick
- Fill a 4-quart saucepan with water
and bring to a boil. Add the rice and salt. Boil, uncovered, for
7-10 minutes over high heat. Stir the water occasionally, being
careful not to break the rice grains. Taste the rice to see that
it is done. Remove immediately and drain in lukewarm water to
remove excess starch.
- Heat a heavy-bottomed saucepan
with 4 tbsp cooking oil mixed with almost ¼ cup hot water. Add
the turmeric. Then place the potatoes on the bottom of the
saucepan. pour the rice into the pan; cover with a cloth and a
lid. Let simmer over a low flame for about 10 minutes.
- Mound up the rice in the center of
the pan and make a deep hole in the center of the mound. (This
hole allow the rice to steam.) Sprinkle about 2 more tbsp of oil
with the remaining hot water all around the rice. Cover and
simmer for about 20 more minutes.
- When ready to serve, uncover the
pan and stir the rice gently with a spatula to make it fluffy.
Turn the rice out onto a warm serving dish in a mound. Then
remove the crust and potatoes from the bottom of the pan and
serve separately, or heap the potatoes on the rice on the
|Source: Jewish Holiday
Kitchen by Joan Nathan