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.