Tuesday, April 2, 2013

[MC-AllEthnic-Recipes] Persian Spring Pilaf with Fresh Greens - Sabzi Polo

 

                     
* Exported from MasterCook *
 
           Persian Spring Pilaf with Fresh Greens - Sabzi Polo
 
Recipe By     :Seductions of Rice by Alford and Duguid
Serving Size  : 6     Preparation Time :0:00
Categories    : LowFat (Less than 30%)          Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  basmati rice
     1/4           cup  salt
                        water
     1/4           cup  finely chopped fresh flat-leaf parsley
     1/4           cup  finely chopped fresh dill
     1/4           cup  finely chopped fresh chives
     1/4           cup  vegetable oil -- or 4 Tablespoons butter
  2        Tablespoons  plain yogurt -- whole-milk or 2%
  1              large  egg
 
Wash and drain the rice, until the water runs clear. Soak for 10 minutes.
Drain, boil it, drain, rinse, and drain again.
 
Mix the chopped herbs together and set aside.
 
If using butter, melt 2 Tablespoons in a small saucepan; set aside. In a
medium bowl, mix together the yogurt and egg. Add 1/2 cup of the cooked
rice and stir well.
 
In a large heavy pot, heat 2 Tablespoons of the oil or the remaining 2
Tablespoons butter with 1 Tablespoon water. Place the rice and yogurt
mixture into the oil or butter and spread it over the bottom of the pot.
Add half the remaining rice, spread on half of the herb mixture, then add
another third of the rice, gradually mounding the rice into a cone. Top
with the remaining herb mixture and then the remaining rice. Drizzle over
the remaining 2 Tablespoons oil or the melted butter, cover with a tightly
fitting lid wrapped in a cotton cloth, and place over high heat. When
steam has built up, after about 2 minutes, reduce the heat to very low and
steam for 30 minutes.
 
Let the rice stand for 10 minutes, then place pot in 2 inches cold water
(in the sink) for a minute or so to help loosen the crust. Remove the
cover and turn onto a platter, mixing the rice and herbs together, and
serve the pieces of crust on top.
 
Serves 6
 
AuthorNote: A beautiful version of herbed rice using the first greens of
spring ('sabzi' means "greens" in Farsi) is traditionally served at
Persian New Year, No-Rooz, around the vernal equinox in March. Alongside
is presented an herb omelette and, often, fried fish. The rice is prepared
as for 'chelo', the it is layered with herbs when it is placed in the pot
for steaming. Serve with golden kebabs with sumac, and if you wish, a
chopped salad for a traditional Persian meal.
 
Cuisine:
  "Persian"
Source:
  "101 Classic Cookbooks: 501 Classic Recipes, edited by Marvin J.
  Taylor and Clark Wolf, The Fales Library, New York University"
S(Formatted by Chupa Babi):
  "March 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 355 Calories; 12g Fat (30.0%
calories from fat); 8g Protein; 54g Carbohydrate; trace Dietary Fiber;
36mg Cholesterol; 4329mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 20211 0 0 0
 

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