*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Imported Iranian rice -- or
                         Substitute other
                         White rice -- soaked and
                         Drained a
      1/2   ts           Saffron threads
                         Pinch of sugar
    1       t            Warm water
    5       ts           Melted butter -- plus 1 tbsp
    1       sm           Baking potato -- peeled and
                         Sliced 1/
   In a heavy 3 to 4 quart casserole equipped with a
   tightly fitting lid, bring 6 cups of water to a boil
   over high heat. Pout in rice in a slow, thin stream so
   the water does not stop boiling. Stir once or twice,
   boil briskly for 5 minutes, then drain in a sieve.
   Meanwhile, with a mortar and pestle, mash the saffron
   and sugar together to a powder. Stir in the 5 tbsp. of
   melted butter. Add the potatoes and turn them about
   with a spoon until they are thoroughly coated. Spread
   the potatoes out flat so that they cover the entire
   bottom of the casserole and spoon the rice over them,
   mounding it slightly in the center. Dot the top of the
   rice with the remaining 2 T of butter. Cover tightly
   and cook over high heat for 5 minutes. Then place a
   sheet of aluminum foil over the casserole to seal it
   completely and set the lid back in place. Reduce the
   heat to lowest possible point and steam the rice and
   potatoes for 45 minutes, or until tender.
   To serve, spoon the rice in a mound on a heated
   serving platter. Gently lift out the potato slices and
   arrange them browned side up on the rice. Chelo
   Seebzamini is traditionally served with a khoresh or
   Recipe By     : jrtrint@PacBell.COM
                    - - - - - - - - - - - - - - - - - -