{"id":161,"date":"2005-12-03T18:23:53","date_gmt":"2005-12-03T23:23:53","guid":{"rendered":"http:\/\/ronrothman.com\/public\/leftbraned\/?p=161"},"modified":"2008-02-10T10:13:56","modified_gmt":"2008-02-10T15:13:56","slug":"savtas-pulao","status":"publish","type":"post","link":"https:\/\/www.ronrothman.com\/public\/leftbraned\/savtas-pulao\/","title":{"rendered":"Savta&#8217;s Pulao"},"content":{"rendered":"<p>This delicious Persian rice recipe was my grandmother&#8217;s.  It takes some effort to make but when it comes out right, it&#8217;s wonderful.<\/p>\n<h3>Ingredients<\/h3>\n<h4>For the Rice<\/h4>\n<ul>\n<li>3 cups long-grain white rice<\/li>\n<\/ul>\n<h4>For the Greens<\/h4>\n<ul>\n<li>1 large head dill<\/li>\n<li>fava or lima beans (frozen is fine)<\/li>\n<li>2 onions<\/li>\n<li>(optional) 1 bunch swiss chard<\/li>\n<li>(optional) 1 head cilantro<\/li>\n<li>salt<\/li>\n<li>(optional) cayenne pepper<\/li>\n<\/ul>\n<h4>For the Potatoes<\/h4>\n<ul>\n<li>3-4 medium-large potatoes (Russet, Idaho or similar variety)<\/li>\n<\/ul>\n<h4>For the Spice Mixture<\/h4>\n<ul>\n<li>vegetable oil (1\/2 to 1 cup)<\/li>\n<li>a lot of ground coriander seed<\/li>\n<li>a lot of cumin<\/li>\n<li>some curry powder<\/li>\n<\/ul>\n<h4>Also<\/h4>\n<ul>\n<li>1 lemon<\/li>\n<\/ul>\n<h3>Preparation<\/h3>\n<h4>Rice<\/h4>\n<p>Parboil the rice:<\/p>\n<ol>\n<li>Put rice in a large pot; cover with 4 inches of water.<\/li>\n<li>Add salt.<\/li>\n<li>Bring to a boil, then let boil for 10 minutes (only partially cooking the rice).<\/li>\n<li>Drain and set aside.<\/li>\n<\/ol>\n<h4>Greens<\/h4>\n<ol>\n<li>Finely chop the dill and other herbs and greens.  (If using chard, remove the tough stems).<\/li>\n<li>Dice the onion.<\/li>\n<li>Saute the onion (plus salt and cayenne) until it starts to get soft.<\/li>\n<li>Add the chopped greens (and optional lima\/fava beans).<\/li>\n<li>Cover and cook briefly&#8211;just until they wilt; no longer.<\/li>\n<\/ol>\n<h4>Potatoes<\/h4>\n<ol>\n<li>Peel potatoes and cut into 1\/4 to 1\/3&#8243; lengthwise slices (with the long side of the potato).<\/li>\n<\/ol>\n<h4>Spice Mixture<\/h4>\n<ol>\n<li>Put the 1\/2 to 1 cup oil in a large bowl.  (The bowl should be large enough to accommodate a potato slice; see below.)<\/li>\n<li>Mix in <em>generous<\/em> amounts of spices: ground coriander seed, cumin, curry.<\/li>\n<\/ol>\n<h4>Assemble<\/h4>\n<ol>\n<li>Dip each potato slice into spice mixture, covering it generously with oil and spice.<\/li>\n<li>Sprinkle additional spices to potato slice, if desired.<\/li>\n<li>Lay potato slices in bottom of large pot, covering the bottom with a layer of potato.<\/li>\n<li>When bottom layer is finished, begin a second layer, third layer, etc., until all of the potato is layered in the pot.<\/li>\n<li>Pour the remaining oil\/spice mixture over the potatoes.<\/li>\n<li>Add 1\/2 cup water to the pot.<\/li>\n<li>Spread <em>half<\/em> the rice evenly over the potatoes.<\/li>\n<li>Spread the greens in a layer over the rice layer.<\/li>\n<li>Squeeze a lemon over the greens.<\/li>\n<li>Add the remaining rice on top of the greens layer.<\/li>\n<li>Create a slight convex cone with the top layer of rice;  like this: \/\\ <\/li>\n<li>Pour 1\/2 cup water down the edges of the pot, around the outside of the rice cone.<\/li>\n<\/ol>\n<h4>Cook<\/h4>\n<ol>\n<li>Cover the pot <em>tightly<\/em>: put 2 paper towels under the pot lid to help create a seal, and put a towel on top of the lid.<\/li>\n<li>Place the pot on a medium-high light, until you hear the oil bubbling.<\/li>\n<li>Once the oil is boiling, reduce the heat to low.<\/li>\n<li>Do not open the pot for at least 1 hour.<\/li>\n<li>Cook for 1 to 2 hours, until the potatoes smell &#8220;cooked.&#8221;  (Yes, I know this is vague.)<\/li>\n<\/ol>\n<p>Serves 6.<\/p>\n<h3>Serving Suggestions<\/h3>\n<p>With a large spoon, mix up the rice, greens and potatoes.  The bottom layer of potato gets stuck to the bottom of the pot (and tastes the best), so you&#8217;ll need to pry it up.<\/p>\n<p>Serve with salt and lemon.  Special guests get the deliciously crisp potatoes from the bottom (called Ta&#8217;adiq).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This delicious Persian rice recipe was my grandmother&#8217;s. It takes some effort to make but when it comes out right, it&#8217;s wonderful. Ingredients For the Rice 3 cups long-grain white rice For the Greens 1 large head dill fava or lima beans (frozen is fine) 2 onions (optional) 1 bunch swiss chard (optional) 1 head [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[19],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Savta&#039;s Pulao - \u00ableftbraned<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ronrothman.com\/public\/leftbraned\/savtas-pulao\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Savta&#039;s Pulao - \u00ableftbraned\" \/>\n<meta property=\"og:description\" content=\"This delicious Persian rice recipe was my grandmother&#8217;s. 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