Persian Rice Pilaf

Persian Layered Pilaf

8 cup to 10 water
1 Tbs salt
3 cup basmati rice
1 Tbs olive oil
A- Onion-Garlic-Saffron
1 Tbs olive oil
1 1/2 cup onions… minced
1/2 tsp salt
1 Tbs garlic… minced
3 sprigs saffron thread (dissolve in hot water)
4 each scallions, thinly sliced
3 Tbs parsley… minced
B- Carrot-Cumin
1 Tbs olive oil
1 tsp garlic… minced
1 tsp cumin
3 cup (4 carrots/3cups) carrots… grated
1/2 tsp salt
2 Tbs to 3 orange juice… as needed
1/4 cup Golden Raisins
black pepper
C- Beet
1 Tbs olive oil
1 Tbs garlic… minced
3 small beets, whole… cooked until tender, peel/mince
1/2 tsp salt
2 Tbs dill, fresh… minced
2 Tbs raspberry vinegar
1 Tbs honey
black pepper

1. Preheat the oven to 350*. Put the water and salt in a large saucepan and bring to a rolling boil.

2. Meanwhile, place the rice in a strainer and rinse several times under cold running water.

3. Add the rice to the boiling water and let it boil rapidly, 10 min for white, 30 for brown; until just tender to the bite (almost done). Drain in a colander over the sink, and rinse with warm running water.

4. Brush the oil on a sheet pan and spread out the rice in an even layer. Tightly cover with foil, and bake until the rice is done to your liking. 10-15 minutes for white rice; 20-25 for brown.

5. Divide into three and add special ingredients to each part.

6. A: Heat the olive oil in a skillet. Add the onion and salt, and cook over high heat for about 5 minutes. Lower the heat, add the garlic and dissolved saffron, and cook for about 5 minutes longer over low heat. Remove from heat and stir in the scallions and parsley.

7. B: Heat the olive oil. Add the garlic, and saute for about 10 seconds over low heat. Add the cumin, carrots and salt, and cook for another 8 to 10 minutes, or until the carrots are tender. If it appears to be sticking, add up to 3 Tbsp of orange juice or water. Remove from heat, and stir in the raisins and black pepper.

8. C: Heat the olive oil in a small skillet. Add the garlic and cook over low heat for about 10 seconds (Don't let it turn color, or it will become bitter.) Add teh beets and salt, and saute for about 5 minutes longer. Remove from heat, stir in remaining ingredients.

Yield: 9 cups cooked

Source
Source: Mollie Katzen's Vegetable Heaven

Sicilian Hummus

An unusual Hummus that was delicious!

Sicilian hummus (ceci alla Sicillia)

38 ounces chickpeas, rinsed and drained (2 cans)
2 teaspoons garlic juice
10 each sage leaves, fresh, cut with scissors
8 each saffron threads
1 teaspoon sea salt
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon ground tumeric
1/2 teaspoon cinnamon, ground
1/2 teaspoon thyme, dried
1/4 cup olive oil
2 Tablespoons lemon juice
1/4 cup orange juice
Smooth orange hummus (below)

1. Toss chickpeas with garlic juice and set aside.

2. Combine sage, saffron, salt, sugar, pepper flakes, turmeric, cinnamon and thyme in a small bowl and crush between your fingers to blend. Saute mixture in oil in a skillet over medium heat until fragrant, about 3 minutes.

3. Add reserved beans and toss to coat in oil. Cook for 6 to 8 minutes.

4. Remove from heat and deglaze with lemon juice to make a sauce.

5. Scrape into a wide mixing bowl and add orange jice. Coarsely crush with a potato masher, then fold in orange hummus and serve.

Yield: 12 servings



Smooth Orange Hummus

1/4 cup sesame seeds, toasted
6 cloves garlic
1/2 ea orange, seeded, peel and pith intact
1/4 cup lemon juice
2 teaspoons sea salt
3/4 cup olive oil
19 ounces garbanzo beans, drained and rinsed (1 can)

Yield: 36 ounces

Source
Author: Chef/Partner Stephen Lanzalotta, Slab, Portland, Me.
Source: Plate Magazine