Subj : St. Ada 02
To   : All
From : Dave Drum
Date : Tue Jun 01 2021 10:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Adas Polo  (Lentil Pilau)
 Categories: Beans, Vegetables, Rice, Asains
      Yield: 5 Servings
 
      1 c  Dried lentils
      2 c  Water
      2 c  Rice; well rinsed
           Salt
      3 c  Water; boiling
      4 tb Corn oil
      2 tb Chicken broth or water
    1/8 ts Ground turmeric
      1 ts Coriander seeds
      1 lg Potato; peeled, 1/4" slices
 
  Lentils and rice are a remarkably compatible combination.
  The crunch of the coriander seed, lightly browned in the oil
  on the bottom of the pan, add a surprising taste and texture
  to this, one of the most attractive of Persian rice dishes.
  
  Soak the lentils in the 2 cups of water for 2 hours. Bring
  to a boil, then cook over low heat for about 1/2 hour just
  to soften the lentils. Most of the water should evaporate.
  Set aside.
  
  Soak the rice in lightly salted water for 1/2 hour. Pour off
  nearly all of the water. Put the rice and remaining soaking
  water in a pan with the 3 cups of boiling water. Cook over
  moderate heat for 10 minutes to partially cook the rice.
  Drain and rinse under cold water. Drain and set aside.
  
  Put 2 tablespoons of the oil in a pan large enough to hold
  the potato slices in a single layer. Add the broth,
  turmeric, and coriander seeds and shake the pan briskly to
  mix. Fit the potato slices over the oil and seeds 1n the
  bottom of the pan.
  
  Mix the lentils and rice together and spread the mixture
  over the potato slices, shaping a pyramid at the top. Cover
  the pan and cook over low heat for 10 minutes. Sprinkle the
  balance of the oil (2 tablespoons) over the rice and cover
  the pan with paper kitchen towels, and place the pan cover
  on top. Cook over low heat for 15 to 20 minutes more to
  develop the crust.
  
  Serve the warm rice mixture together with the crisp crust.
  
  Serve 4 to 6 with other dishes.
  
  VARIATION: For a slightly sweeter dish, omit the coriander
  seeds and add 2/3 cup of raisins to the lentil and rice
  mixture.
  
  Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes
  Created in Exotic Sephardic Kitchens from Morocco to India
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Staring into a dragon's jaws, one quickly learns wisdom.
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