Zeera Kishmish Polo

Zeera Kishmish Polo
Persian Rice with
     Raisins and Cumin

2 cups Basmati OR Carolina Long Grain White Rice

4 cups Water
1/2 tsp Salt

2 Tbls Ghee OR Oil
2 Tbls Chicken Broth OR Water
1/4 tsp ground Turmeric
1 small Onion (cut into 1/4" slices)
1 Potato (peeled and cut into 1/4" slices)

1/2 cup Black Currents OR small Raisins
3/4 tsp whole Cumin Seed (lightly toasted)

2 Tbls Ghee OR Oil

several sprigs of fresh Parsley OR fresh Coriander (Celantro)

1. In pot, bring Water to boil, add Rice & Salt, lower heat, boil gently 8 minutes.
2. Drain the partially cooked rice.

3. In large pan with a tight fitting lid, add 2 Tbls Ghee OR Oil,
   add Chicken Broth OR Water,
   add ground Turmeric.
   Shake pan to spread Turmeric.
4. Lay the Onion & Potato slices in the pan in an alternating fashion.
5. Mix Black Currents OR Raisins & the toasted Cumin Seed
   with the still warm, drained rice.
6. Heap the Rice mixture on top of the layer of Onions & Potatoes.
7. Cover mound of rice with paper towels or a clean kitcken cloth,
   Cover pan with tight fitting lid,
   Place on stove over LOW heat.
   [NOTE: The rice is being cooked almost dry.
No water is added.
Only the wetness after draining,
and the moisture in the Onions & potatoes is needed!]
8. After about 15 minutes, add 2 Tbls Ghee or Oil, pouring it all around.
9. The Rice should take about 30 - 40 minutes to fully cook on a LOW flame.
   Check the rice and carefully peek underneath every so often.
   The Rice will be tender and extremely fluffy.
   The Onions & Potatoes will be well browned but not burnt.
10. When the Rice, Onions & Potaoes are done, remove from heat,
   Remove cover and cloth,
   Place a large serving platter over pan,
   Say a prayer and FLIP ! (invert the pan and platter)
11. The Rice should end up on the platter with the Onions & Potatoes
   forming a dome-like cover
12. Garnish with fresh Parsley OR fresh Coriander