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Title: Polo Havidge Loobia (Rice Pilau with Carrot &
Categories: Persian Jewish Sephardic Rice Vegetable
Yield: 1 Servings
| 1/3 | c | Dried red kidney beans |
| 1/2 | lb | Carrots, cut in 1/4-" cubes |
| 1/2 | ts | Sugar |
| 5 | tb | Corn oil |
| 4 1/4 | c | Water |
| 2 | c | Raw rice, covered w/lightly salted water for 1/2 hr |
| 1 | md | Potato, peeled & cut into 1/4-in thick slices |
| 1 | tb | Water |
| 1/2 | ts | Ground cinnamon |
POLO HAVIDGE LOOBIA (Rice Pilau w/Carrot & Red Kidney Beans)
There are variations of variations in artful combinations of Persian rice. Here is one that, w/very few ingreds, manages to encompass a wide range of seasonings & flavors.
1. Cover beans w/water & soak them overnight. Drain. Cover the beans w/water again & cook, covered, over moderate heat until they are soft but still whole, abt 1/2 hr. Drain & set aside.
2. Put carrots, sugar, 1 tb oil, & 1/4 c water into a pan & cook over low heat for 5 mins, or until liquid evaporates. Be careful not to burn carrots. Set aside.
3. Bring remaining 4 c water to a boil in a pan. Drain nearly all water from rice & add rice to boiling water. Cover pan & cook over moderate heat for 10 mins. Drain, run rice under cold water, & drain again.
4. Put 2 tb of remaining oil in a pan large enough to spread out potato slices flat on its bottom. Sprinkle over this 1 tb water. All other ingreds are to be added in layers as follows: Add 1/2 cup of rice over potatoes. Cover this w/carrots & a few sprinkling of cinnamon. Cover w/ beans. Continue in this manner, one layer after another, ending w/beans. Sprinkle cinnamon lightly over each layer. Shape top layer into a pyramid.
5. Cover pan & cook over low heat for 10 mins. Sprinkle balance of oil (2 tb) over top & cover pan w/ paper kitchen towels & pan cover. Continue to cook over low heat for 15 mins more. The rice, carrots, & beans will be cooked through & potato & oil will develop their own crisp crust on bottom. Serve warm. Serve 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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