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Title: Havige Polo Chorma (Carrot Pilau with Dates)
Categories: Persian Israel Jewish Grain
Yield: 1 Servings
1/2 | lb | Carrots, cut in 1/4-" dice |
1 | md | (1/2 cup) onion, sliced |
4 | tb | Corn oil |
2 | c | Raw rice water |
1 | ts | Salt |
3 | c | Water PLUS 2 tb water |
1/8 | ts | Ground turmeric |
3 | tb | Dark raisins |
12 | Pitted dates |
Dates, raisin, & carrots are sweet ingreds in this unexpected combination w/Persian rice. The neutral flavor of rice absorbs and complements sweet mixture.
1. Mix carrots & onion together. Heat 1 tb oil in a skillet & stir-fry mixture over moderate heat for 3 mins. Remove & set aside.
2. Rinse rice well; cover w/water & salt. Soak for 1/2 hr. Pour off nearly all water. Bring 3 c water to a boil in a pan & add rice & remaining salted liquid. Cook low heat for 8 mins. Drain & rinse under cold water, drain again, and set aside.
3. Put 2 tb of remaining oil in a large pan. Add 2 tb water & turmeric. Shake pan briskly to mix.
4. Mix partially cooked rice, carrots & onion, raisins, & dates together. Spread this over oil mixture in pan & shape top into pyramid.
5. Cover pan & cook over low heat for 5 mins. Then sprinkle remaining 1 tb oil over top; cover pan w/ several paper kitchen towels or a cloth towel & pan cover. Cook/steam over low heat for abt 20 mins to develop a crisp rice layer on of pan. Serve warm. Serves 4 to 6 w/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. D. Pileggi
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