Rice With Potatoes, Cilantro and Mint Contributed by: Asma Baig Preparation Time: 50 min
Serves 6
Ingredients:
1/2 t saffron threads
1 1/2 cups boiling water
2 cups basmati rice -- or other
long-grain rice -- dry measure
2 tbs vegetable oil
4 cloves
1 stick cinnamon
2 potatoes -- 1/2" cubes
(about 8 oz/250g)
2 tbs chopped mint
1 tb fresh ginger -- minced
1/2 c plain low-fat yogurt
1/4 t salt
1/4 c chopped cilantro
1 onion -- thinly sliced
Preprep Time: 50 Min
Preparation Time: 20 min
Method:
1-Soak the saffron in a small bowl in 1 tablespoon
of the boiling water for at least 10 minutes.
2-Wash the rice under cold running water until the
water runs clear. Drain, then place it in a
medium-sized bowl, cover with water and soak for 30
minutes.
3-Preheat the oven to 350F for 10-15
4-Bring a large saucepan of water to a boil. Add the
rice, stir well, n boil rapidly for 5 minutes.
Drain.
5-While the rice is cooking, heat the oil in a
large, flameproof casserole dish over medium heat.
Add the cloves and cinnamon and stir for 30 seconds.
6-Add the potatoes and cook, stirring frequently,
until golden, about 5 minutes. Remove from the heat.
Sprinkle the mint and half of the ginger over the
potato mixture.
7-Spread half of the rice over the potato mixture.
8-Place the yogurt, salt, saffron and saffron liquid
in a small bowl. Combine well. Pour half of the
yogurt mixture over the rice in the casserole dish.
Sprinkle the remaining ginger, the cilantro and
onion on top and cover with the remaining rice. Pour
the remaining yogurt mixture over the rice.
9-Pour the remaining boiling water down the side of
the mixture. Cover n bake in the oven until the rice
is tender and all of the liquid is absorbed, about
15 minutes. Loosen the edges of the cake from the
casserole dish. Warm the serving plate. Put platter
on top of casserole and turn the rice onto the
plate.