Title: Azerbaijan Plovi / Basic Steamed Saffron Rice W' Crust
Categories: Ethnic Russian Rice
Yield: 6 Servings

2	c	Rice, basmati, if making EGG CRUST, increase to 2 1/2 cups,
		Salt
		BREAD CRUST, [*] -OR-
		EGG CRUST, [*] -OR-
		POTATO CRUST, [*] -OR-
1	c	Butter, unsalted, or more as needed, melted.
1/4	c	Water
1/2	ts	Saffron threads, crushed in a mortar.
		Pomegranate seeds -OR-
		Candied fruit -OR-
		Mint leaves, fresh -OR- for garnish.

[1] Place the rice in a fine sieve and rinse thoroughly under cold running water to remove as much starch as possible. Place the rice in a large bowl and add enough lukewarm water to cover it by about 1 inch. Add about 1 teaspoon salt and let the rice soak for about 1 hour. Drain the rice and rinse well under cold running water.

[2] Bring 3 quarts water to a boil in a large pot and let boil for about 2 minutes. Add salt. Pour in the rice in a thin, steady stream. Let boil, uncovered, stirring once or twice, 7 to 8 minutes. The rice should be almost cooked but slightly hard to the bite. Drain thoroughly and rinse under cold running water. Drain again.

[3] Mix 4 tablespoons of butter and the 1/4 cup water and pour it into a large flat-bottomed, heatproof casserole with a tight fitting lid. Spread the butter mixture evenly on the bottom of the casserole. Place the desired crust in the casserole, making sure it covers the bottom completely. Heat the casserole over medium heat for 5 minutes. Place half the rice in the casserole, sprinkle with another 4 tablespoons of the butter, top with the remaining rice, and sprinkle with another 4 tablespoons of the butter. Gather the rice into a mound and make 6 to 7 holes with the handle of a wooden spoon. Wrap the casserole lid in linen or cloth [not terry towelling cloth] kitchen towel to absorb the steam during cooking. Tie the ends together over the top. Cover the casserole tightly, making sure that no steam can escape during cooking. Reduce the heat to very low and steam the rice, stirring once or twice, until tender, 40 minutes.

[4] In a small bowl, stir the saffron into the remaining 4 tablespoons of the butter and let it stand for 5 minutes.

[5] Remove the rice from the heat and let stand, covered, for 5 minutes. Place 1 cup of the rice in a bowl with the saffron butter and toss until bright yellow.

[6] Arrange the rest of the rice on a decorative serving platter. Remove the crust with a metal spatule. Break it into pieces and scatter them, along with the saffron rice, over the white rice. Decorate, if desired, with pomegranate seeds, candied fruit, or mint leaves. Serve with the desired topping.

[*] See separate recipe See: LAVASHLI KAZMAG / BREAD CRUST : JUMURTALI KAZMAG / EGG CRUST : KARTOFLI KAZMAG / POTATO CRUST

from PLEASE TO THE TABLE by ANYA VAN BREMZEN & JOHN WELCHMAN typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 09 Mar 98

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