2 Iranian Pilaf's

[Guest guest]

These do not have much heat to them, but the combination of flavors are perfect.

My mothers recipes.

 

Iranian Pilaf #1

 

2 cups basmati rice

2 peeled onions, thinly sliced

1/2 cup red lentils

7 ounces sour cherries

2 cups vegetable broth

4 tablespoons unsalted butter or ev olive oil

1/4 teaspoon turmeric

1/4 teaspoon cumin

1/4 teaspoon salt

 

In a large pot melt butter or use olive oil (I prefer oil) brown onions.

Then add the lentils and rice, stir constantly do not let stick.

Then add the cherries and any cherry liquid, stock, and water to reach 2 1/4

cups.

Add all spices, bring to a boil, stir and cover tightly.

Cook on low heat for 20 minutes.

Uncover and fluff rice and serve.

 

Iranian Pilaf #2

 

2 cups basmati rice

1/4 cup vegetable oil

2 large shallots, finely chopped

1/2 pound green beans, broken into 1 inch lengths

3 plum tomatoes, peeled, seeded and finely chopped

2 teaspoons tomato paste

1/4 teaspoon cinnamon

salt

10 cups plus 1 tablespoon water

1 tablespoon fresh lime juice

2 tablespoons unsalted butter

1/8 teaspoon turmeric

1 large boiling potato, peeled and sliced 1/8 inch thick

 

Soak the rice in a large bowl of lukewarm water for 30 minutes. Drain well.

Meanwhile, heat the oil in a medium saucepan until shimmering.

Add the shallots and cook over moderately high heat, stirring, until lightly

browned, about 4 minutes.

Add the beans and cook, stirring, until bright green but still crisp, about 4

minutes.

Add the tomatoes, tomato paste, 1/4 teaspoon of the cinnamon, 1/4 teaspoon of

salt and 3 tablespoons of water and bring to a simmer.

Cover and cook over low heat until the beans are tender, about 12 minutes. Stir

in the lime juice and transfer to a bowl.

In a large pot, combine 10 cups of water with 1 1/2 tablespoons of salt and

bring to a boil.

Stir in the rice and return to a boil. Cook the rice until barely tender, about

5 minutes; drain.

Melt the butter in a 3-quart non-stick saucepan over low heat. Stir in the

remaining 2 tablespoons of water and the turmeric.

Arrange the potato slices, slightly overlapping, in the bottom of the saucepan.

Spread one-third of the rice over the potatoes and top with half of the green

bean mixture and 1/4 teaspoon of the cinnamon.

Repeat the layering, ending with a final layer of rice.

Pat the rice into a compact cake, cover and cook over moderately high heat for 4

minutes. Reduce the heat to moderately low and cook for 4 minutes. Remove the

lid and stretch a kitchen towel over the saucepan, being sure not to let the

towel touch the rice. Cover with the lid and fold the corners of the towel up

and away from the heat. Cook the rice over very low heat for 30 minutes.

Remove the lid and towel and run a thin bladed spatula around the edge of the

saucepan.

Set a large plate over the saucepan and carefully invert the pilaf onto the

plate.

Cut the pilaf into wedges and serve immediately.

 

 

 

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