Title: Zeera Kishmish Polo (Cumin & Currant Pilau)
Categories: Grain Israel Jewish Persian
Yield: 1 Servings

2	c	Raw rice, well rinsed salt
4	c	Water
4	tb	Corn oil
2	tb	Homemade chicken broth or water
1/8	ts	Ground turmeric
1	md	Onion, cut into 1/4-" thick slices
2/3	c	Dried black currants
2	ts	Cuminseed

This is a wonderfully aromatic rice, flavored w/cuminseed & slightly sweet & acid currants. In event that currants are not available, then dark raisins may be used, the pilau somewhat sweeter.

1. Soak rice in lightly salted water for 1/2 hr. Pour off nearly all water. Bring 4 cups of water to a boil & add rice & liquid. Cook over moderate heat for 10 mins. Drain in a metal sieve & rinse under cold water. Set aside.

2. Put 2 tb oil in a pan, add chicken broth/water and turmeric. Shake pan briskly to mix.

3. Arrange onion slices over in bottom of pan in an orderly fashion. Cover this w/1/2 c partially cooked rice.

4. Mix balance of rice, currants & cuminseed together. Pour this over plain rice & shape top into a pyramid. Cover pan & cook over low heat for 10 mins. Sprinkle remaining oil (2 tbs) over it, & cover rice w/paper kitchen towels & pan cover. Continue to cook over low heat for 15 to 20 mins to develop a crust on rice. The paper towels will absorb steam & rice not become gummy but remain individual grains.

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

previous

next