*  Exported from  MasterCook  *
 
                            Smothered Rice (LF)
 
 Recipe By     : Persian Cooking for a Healthy Kitchen
 Serving Size  : 6    Preparation Time :1:05
 Categories    : Basic                            Healthwise
                 Persian                          Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          basmati rice -- long grain
    2      teaspoons     salt
    5 1/2  cups          water
    2      tablespoons   olive oil
 
 This is the simplest way of cooking Persian rice.
 1. Pick over and wash 3 cups of rice 5 times in warm water.
 
 2. Place rice, salt, and water in a deep non-stick pot. Bring to a boil over
 high heat, then reduce heat and simmer for 15 to 20 minutes over medium heat
 (do not cover the rice). Gently stir the rice with a wooden spoon a few times
 while it boils.
 
 3. When the rice has absorbed all the water, pour the oil over it and stir
 through gently with a wooden spoon. Reduce heat.
 
 4. Place a clean dish towel or 2 layers of paper towel over the pot and cover
 firmly with the lid on to prevent steam from escaping. Cook 40 minutes over
 low bleat. Remove the pot from heat and allow to cool for 5 minutes on a damp
 surface without uncovering.
 
 5. Gently taking one skimmer or spatula full of rice at a time, without
 disturbing the bottom crust, place the rice on a serving platter. Mound rice
 in shape of a cone.
 
 6. Detach the crust from the bottom of the pot using a wooden spatula. Place
 on a small platter and serve.
 
 Copyright (c) 1994 by Najmieh Khalili Batmanglij.  Persian Cooking for a
 Healthy Kitchen. Washington, D.C: Mage (Pub 800 - 962-0922) [prepared for
 McRecipe by patH 09/22/1996 (Sun)]
 
 
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 NOTES : Kateh | Prep 5 mins | cook 1 hr
  “Kateh is the traditional dish of the Iranian province of Gilan, by the
 Caspian Sea. It is a simple Persian rice.  Chelow has the same ingredients as
 kateh; more care it taken in the cooking, presoaking, parboiling, and
 steaming.”