RICE WITH KID­NEY BEANS AND CAR­ROTS

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

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.

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