Friday, May 13, 2005

Persian Spiced Rice With Crispy Potato Crust

Persian Spiced Rice With Crispy Potato Crust (Adapted from New Whole Grains Cookbook)

1 cup brown rice, rinsed
1/4 cup sour cream
1 large egg
1/4 teaspoon paprika
1 large pinch saffron, crumbled
1/2 teaspoon cumin
1/2 teaspoon salt
2 tablespoons olive oil
2 new potatoes, thinly sliced
1/2 cup thinly sliced onion

Preheat oven to 400

In a large pot of boiling water, add rice - boil for 25 minutes, then drain.

In a large, stir together sour cream, egg, paprika, saffron, cumin and salt. Press down on the rice to release excess water, then add it to the sour cream mixture and stir to combine.

In a 1 quart round glass baking dish, drizzle oil over the bottom. Arrange the sliced potatoes and onions in a single layer in the oil over the bottom of the baking dish and up the sides. Place the dish into the oven and bake for 5 minutes. Remove and carefully scatter the rice mixture on top, pressing the mixture down to form an even layer. Cover and place back into the oven - bake until the rice has cooked through and a brown crust is visible on the bottom, about 30 to 35 minutes. Remove and run a thin knife around the edge to loosen the rice and potatoes.

Invert onto a serving dish or cutting board so the crispy side is on top - some oil may drip out, so be careful with this step. Serve immediately.

Makes about 4 servings.

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