RICE WITH KIDNEY BEANS AND CARROTS
Makes six to eight servings
2½ cups Persian or jasmine rice, soaked in water overnight
with a little salt
2 tsp. lemon juice
150 gr. kidney beans, soaked in water overnight
3 carrots, peeled, and cut into thin strips
½ cup raisins
2 Tbsp. oil
½ cup oil
½ tsp. salt
½ tsp. turmeric
1 tsp. coriander, ground
¼ tsp. ground cardamom
¼ tsp. cinnamon
2 potatoes, peeled and cut into 1-cm. slices
Drain the rice and transfer to a pot with water and lemon juice. Cook for eight minutes and drain.
In a separate pot, cook kidney beans in water for 25 minutes. Drain.
In a pan, heat two Tbsp. oil and fry carrots and raisins for three to five minutes.
In a large pot, heat the oil and add the salt, turmeric, coriander, ground cardamom and cinnamon, and stir well. Arrange potato slices on bottom of pot. Then add a layer of kidney beans and carrots. Add a layer of rice and then another layer of beans and carrots. Continue layering the rice, beans and carrots until you’ve filled the pot.
Cover the pot with a towel and then press pot cover strongly on top.
Cook over low flame for 30 to 40 minutes. Serve hot.