*  Exported from  MasterCook  *

             CHELO SEEBZAMINI (STEAMED RICE WITH SAFFRON P

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Rice

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       c            Imported Iranian rice -- or
                       Substitute other
                       White rice -- soaked and
                       Drained a
    1/2   ts           Saffron threads
                       Pinch of sugar
  1       t            Warm water
  5       ts           Melted butter -- plus 1 tbsp
                       Butter
  1       sm           Baking potato -- peeled and
                       Sliced 1/

 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     : [email protected]



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