Persian Pilaf with Lime and Green Beans

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<mx2 source= " MasterCook 5.0 " date= " January 02, 2001 " >

<Summ>

<Nam>

Persian Pilaf With Lime and Green Beans

</Nam></Summ>

<RcpE name= " Persian Pilaf With Lime and Green Beans " author= " #CL9424: Indian

Celebration with Madhur Jaffrey " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Persian Pilaf With Lime and Green Beans

 

Recipe By :#CL9424: Indian Celebration with Madhur Jaffrey

Serving Size : 4 Preparation Time :0:15

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups basmati rice -- washed and drained

1/4 cup peanut or canola oil

2 shallots -- finely chopped (2-3)

2 cups green beans -- cut 1-inch

1 teaspoon tomato paste

3 plum tomatoes peeled -- seeded and finely ch

3/4 teaspoon ground cinnamon

3/4 salt

1 teaspoon ground dried lime or 1 tablespoon fresh li

2 tablespoons butter

pinch ground turmeric

1 large boiling potato

 

Soak the rice for 30 minutes in lukewarm water that covers it generously. Drain.

While the rice is soaking, put the oil in a medium

pan and set over medium-high heat. When it is hot, add the shallots. Stir and

fry for 3 to 4 minutes, or until the shallots are

lightly browned. Put in the green beans and stir them around for 3 minutes. Now

add the tomato paste and tomatoes as well as 3

tablespoons of water (or liquid from the can of tomatoes), 1/4 teaspoon, of the

3/4 teaspoon salt. Stir and bring to a simmer.

Cover, turn the heat down to low, and simmer gently for 12 to 13 minutes, or

until the beans are tender. Add the lime and stir to

mix. Set aside.

 

Put 10 cups of water into a large pot and bring to a rolling boil. Add 1 1/2

tablespoons salt and mix in. Scatter the rice into the

boiling water and bring to a boil again. Boil rapidly for 51/2 minutes, or until

the rice is almost done but still has a very slim

hard core in its very center. Drain the rice immediately and leave in a sieve or

colander.

 

Put the butter in a nonstick pan and set it over low heat. Add 2 tablespoons of

water and turmeric. Peel the potato and cut it

crosswise into 1/8-inch-thick rounds. Lay a round in the center of the pan.

Surround it with the other rounds until you have no more

space left. You can cut some of the rounds if needed to almost cover the bottom.

A few blank spaces are fine. As soon as all the

butter has melted, divide the rice into 3 parts and spread 1 part over the

potatoes. Top this rice with half of the green beans,

spreading them out evenly. Sprinkle 1/4 teaspoon cinnamon over them. Cover the

beans with the final layer of rice. Cover the pot and

turn the heat to medium-high. After 4 minutes, turn the heat down to medium-low.

After another 4 minutes, lift the cover and quickly

drape a dish towel over its underside and then put it back on the pan. (The

towel will be between the pan and the lid.) Flip the

ends of the towel on top of the lid so they do not burn. Turn the heat down to

very low and cook 30 minutes. To serve: Have a large,

warm serving plate ready. Remove the cover and slide a knife along the inside of

the pan to loosen the rice. Put the serving plate

on top of the rice. Now upturn it and invert its contents, rice and crust, onto

your serving plate. The " cake " will crumble a

little, spreading out at the bottom, but this is as it should be.

 

Source:

" Madhur Jaffrey "

S(Formatted by):

" KES on 01/01/01 "

Start to Finish Time:

" 1:30 "

 

- - - - - - - - - - - - - - - - - - -

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:15 " />

<CatS>

<CatT>

Grains

</CatT>

</CatS>

<IngR name= " basmati rice " unit= " cups " qty= " 2 " >

<IPrp>

washed and drained

</IPrp>

</IngR>

<IngR name= " peanut or canola oil " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " shallots " qty= " 2 " >

<IPrp>

finely chopped (2-3)

</IPrp>

</IngR>

<IngR name= " green beans " unit= " cups " qty= " 2 " >

<IPrp>

cut 1-inch

</IPrp>

</IngR>

<IngR name= " tomato paste " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " plum tomatoes peeled " qty= " 3 " >

<IPrp>

seeded and finely chopped

</IPrp>

</IngR>

<IngR name= " ground cinnamon " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " salt " qty= " 3/4 " ></IngR>

<IngR name= " ground dried lime or 1 tablespoon fresh lime juice " unit= " teaspoon "

qty= " 1 " ></IngR>

<IngR name= " butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " ground turmeric " unit= " pinch " ></IngR>

<IngR name= " boiling potato " unit= " large " qty= " 1 " ></IngR>

<DirS>

<DirT>

Soak the rice for 30 minutes in lukewarm water that covers it generously. Drain.

While the rice is soaking, put the oil in a medium

pan and set over medium-high heat. When it is hot, add the shallots. Stir and

fry for 3 to 4 minutes, or until the shallots are

lightly browned. Put in the green beans and stir them around for 3 minutes. Now

add the tomato paste and tomatoes as well as 3

tablespoons of water (or liquid from the can of tomatoes), 1/4 teaspoon, of the

3/4 teaspoon salt. Stir and bring to a simmer.

Cover, turn the heat down to low, and simmer gently for 12 to 13 minutes, or

until the beans are tender. Add the lime and stir to

mix. Set aside.

</DirT>

<DirT>

Put 10 cups of water into a large pot and bring to a rolling boil. Add 1 1/2

tablespoons salt and mix in. Scatter the rice into the

boiling water and bring to a boil again. Boil rapidly for 51/2 minutes, or until

the rice is almost done but still has a very slim

hard core in its very center. Drain the rice immediately and leave in a sieve or

colander.

</DirT>

<DirT>

Put the butter in a nonstick pan and set it over low heat. Add 2 tablespoons of

water and turmeric. Peel the potato and cut it

crosswise into 1/8-inch-thick rounds. Lay a round in the center of the pan.

Surround it with the other rounds until you have no more

space left. You can cut some of the rounds if needed to almost cover the bottom.

A few blank spaces are fine. As soon as all the

butter has melted, divide the rice into 3 parts and spread 1 part over the

potatoes. Top this rice with half of the green beans,

spreading them out evenly. Sprinkle 1/4 teaspoon cinnamon over them. Cover the

beans with the final layer of rice. Cover the pot and

turn the heat to medium-high. After 4 minutes, turn the heat down to medium-low.

After another 4 minutes, lift the cover and quickly

drape a dish towel over its underside and then put it back on the pan. (The

towel will be between the pan and the lid.) Flip the

ends of the towel on top of the lid so they do not burn. Turn the heat down to

very low and cook 30 minutes. To serve: Have a large,

warm serving plate ready. Remove the cover and slide a knife along the inside of

the pan to loosen the rice. Put the serving plate

on top of the rice. Now upturn it and invert its contents, rice and crust, onto

your serving plate. The & quot;cake & quot; will

crumble a little, spreading out at the bottom, but this is as it should be.

</DirT>

</DirS>

<Srce>

Madhur Jaffrey

</Srce>

<AltS label= " Formatted by " source= " KES on 01/01/01 " />

<TTim elapsed= " 1:30 " />

</RcpE></mx2>