Aromatic Persian Rice

[Guest guest]

Hi all!

 

Time for some recipes!

 

This one has so much oil in it `cos with the starchy potatoes and the

starchy rice, it needs the moisture, and it really is quite delicious! Since

I don't get much fat anymore, anyway, I hardly consider the oil in this

recipe. Hehe.

 

Bon appetit!

Happy vegging!

~Emmy~

 

From " Vegetarian Express Lane Cookbook " by Sarah Fritschner

 

 

Aromatic Persian Rice

~~~~~~~~~~~~~~~~~~~~~~~

 

Serving size: 4 to 6.

 

 

3 cups water

1 & 1/2 cups long-grain white rice

1 teaspoon salt

1/4 teaspoon cinnamon or a 2-inch cinnamon stick

3 medium baking potatoes

1/4 cup oil

1 medium onion, diced

1/4 to 1/2 pound mushrooms

1/2 cup chopped fresh parsley, plus more for garnish, if desired

1 teaspoon dried basil

Black pepper

1/4 cup tomato paste (1/2 of a 6-ounce cane)

Plain yogurt, optional

 

 

1) Bring water to a boil in a wide skillet or pan.

2) Add the rice, salt and cinnamon or cinnamon stick, stir once,

then cover and reduce the heat to low.

3) Cook for about 18 minutes, or until water is absorbed and rice is

tender.

4) Meanwhile, peel potatoes, if desired, and cut into 1/2-inch dice.

5) Heat oil in a wide, deep pot, such as a Dutch oven, and add

potatoes.

6) Cook potatoes over high heat, stirring occasionally, for about 5

minutes.

7) Add onion to potatoes and cook until tender, about 10 minutes.

[Reduce heat if vegetables seem to be burning, but you want crisp

potatoes.]

8) Clean mushrooms, cut into smallish chunks, and add to the pan

along with parsley, basil and pepper.

9) Cook until mushrooms are heated through and shiny, about 5

minutes.

10) Stir in tomato paste, and then remove from the heat.

 

Add rice and toss gently to combine.

 

Remove the cinnamon stick before serving, if you had used it. Serve

with plain yogurt on top, if desired, and sprinkle with extra

parsley.

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