Persian Pilaf With Lime And Green Beans
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Green Bean (cut 1-inch)1 tsp
Tomato Paste3 tsp
Ground Cinnamon3
Salts1 tsp
Lime (ground dried)2 tbsps
Butter1 pinch
Ground Turmeric1 large
Potato (boiling)Directions:
1
Add 2 tablespoons of water and turmeric
2
Soak the rice for 30 minutes in lukewarm water that covers it generously
3
Drain
4
While the rice is soaking, put the oil in a medium pan and set over medium-high heat
5
When it is hot, add the shallots
6
Stir and fry for 3 to 4 minutes, or until the shallots are lightly browned
7
Put in the green beans and stir them around for 3 minutes
8
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
9
Stir and bring to a simmer
10
Cover, turn the heat down to low, and simmer gently for 12 to 13 minutes, or until the beans are tender
11
Add the lime and stir to mix
12
Set aside
13
Put 10 cups of water into a large pot and bring to a rolling boil
14
Add 1 1/2 tablespoons salt and mix in
15
Scatter the rice into the boiling water and bring to a boil again
16
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
17
Drain the rice immediately and leave in a sieve or colander
18
Put the butter in a nonstick pan and set it over low heat
19
Peel the potato and cut it crosswise into 1/8-inch-thick rounds
20
Lay a round in the center of the pan
21
Surround it with the other rounds until you have no more space left
22
You can cut some of the rounds if needed to almost cover the bottom
23
A few blank spaces are fine
24
As soon as all the butter has melted, divide the rice into 3 parts and spread 1 part over the potatoes
25
Top this rice with half of the green beans, spreading them out evenly
26
Sprinkle 1/4 teaspoon cinnamon over them
27
Cover the beans with the final layer of rice
28
Cover the pot and turn the heat to medium-high
29
After 4 minutes, turn the heat down to medium-low
30
After another 4 minutes, lift the cover and quickly drape a dish towel over its underside and then put it back on the pan
31
(The towel will be between the pan and the lid
32
) Flip the ends of the towel on top of the lid so they do not burn
33
Turn the heat down to very low and cook 30 minutes
34
To serve: Have a large, warm serving plate ready
35
Remove the cover and slide a knife along the inside of the pan to loosen the rice
36
Put the serving plate on top of the rice
37
Now upturn it and invert its contents, rice and crust, onto your serving plate
38
The "cake'' will crumble a little, spreading out at the bottom, but this is as it should be