Shelou is a Persian rice dish that is baked. A crunchy brown crust
forms on the bottom. Prevention's version has a thin layer of sliced
sweet potatoes to form the crust, which becomes an attractive top
crust, when inverted onto a platter. The ingredient list is short.
See recipe called "Rice with Potatoes, Cilantro and Mint" for a
Jamshedpur version.
2. Rinse potato slices to remove starch and ensure crunchiness. Drain.
Soak rice for 30 minutes, drain. Boil for 6 minutes and drain again.
Heat oil in a shallow, ovenproof, no-stick saucepan over medium heat.
Carefully spread potato slices, overlapping, to cover bottom of pan.
Begin to saute.
Pile rice on top of potatoes. Add saffron to V-8 juice and drizzle
over rice. When potatoes begin to sizzle, cover pan tightly and place
on bottom rack of oven for 40 minutes. Potatoes should be crunchy.
Remove pan from oven; loosen rice on sides with a stiff-spatula and
invert chelou onto a serving plate with potato crust on top. Serve
immediately.
Yield: 4 Servings
Cals: 433; Fat 7.5 g
Recipe by Rodale Press Test Kitchens, Prevention Magazine
