Title: Kartofli Kazmag / Potato Crust
Categories: Ethnic Russian Rice
Yield: 1 Servings

2	lg	Potatoes, boiling, peeled and thinly sliced.
		Salt, to taste.

Place the potato slices as close together as possible over the melted butter on the bottom of the casserole [Step 3, AZERBAIJAN PLOVI / BASIC STEAMED SAFFRON RICE w' CRUST [*]] Do not overlap. Sprinkle the potatoes with salt.

Proceed with the remainder of the AZERBAIJAN PLOVI / BASIC STEAMED SAFFRON RICE w' CRUST [*]

[*] See separate recipe

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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