Recipe by Acerast
Another from Maria Luisa Scott and Jack Denton Scott's "Rice : More than 250 Unexpected Ways to Cook the Perfect Food". They recommend serving it with roast lamb. Posted for ZWT3
Top Review by UmmBinat
I changed a lot because I was worried about some of the directions and ingredients not working. The result was very good with my changes I can't say anything for the original recipe because I didn't try it as written but I used the basic idea. I used white Basmati rice, some chicken stock and some water in the usual amount I use to cook rice (I also used all water once and it was very good as well). I may have used less garlic and had to turn the heat to higher than the lowest setting at first to get a slight crust on the potatoes but that may be my burner, then I turned it down. I then followed from there but did not add the blanched almond because it didn't go with what I was serving it with. A recipe I will post soon Iraqi koosa meshwi?, ground beef stuffed zucchini & tomato sauce. I would make this again as I did, possibly including toasted sliced almonds depending what I serve it with.
- 3 tablespoons butter
- 1 1⁄2 cups long-grain rice
- 2 cups boiling water
- 1 1⁄2 teaspoons salt
- 3 medium potatoes, peeled and thinly sliced
- 2⁄3 cup butter, melted (1 stick plus 2 Tablespoons)
- 2 garlic cloves, minced
- 1⁄2 cup blanched almond, toasted and chopped
Directions See How It's Made
- Melt the 3 Tablespoons of butter in a saucepan over medium heat.
- Stir in the rice and cook for 1 minute.
- Add the boiling water and 1 teaspoon of salt.
- Cover, lower the heat and simmer for 10 minutes.
- Remove from the heat and drain, reserving the rice.
- In a large bowl, toss the potato slices with half of the melted butter and the remaining salt.
- In a heavy-bottomed pot with a tight-fitting cover, arrange the potato slices, overlapping in 2 or 3 layers covering the bottom of the pot (using all of the butter they were tossed in).
- Sprinkle with the garlic.
- Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
- Cover the pot with aluminum foil and put the cover on top.
- Cook over very low heat for 45 minutes, or until the rice is tender.
- Sprinkle wit the almonds, gently stirring them into the rice with a fork. Be careful not to touch the bottom potato layer while you fluff the rice.
- Serve on warm plates with spoons of rice beside crisp garlic-potatoes.