*  Exported from  MasterCook  *

             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.

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