My F&W
quick save (...)

Persian Pilaf with Lime and Green Beans

  • SERVINGS: 4
  • VEGETARIAN

This is one of the best vegetarian pilafs Madhur Jaffrey has ever eaten. It looks like a slightly collapsed cake with a crust of reddish-gold sliced potatoes. Underneath are layers of rice and green beans and tomatoes.

Plus: More Vegetable Recipes and Tips

  1. 2 cups basmati rice (14 ounces)
  2. 1/4 cup vegetable oil
  3. 2 large shallots, finely chopped
  4. 1/2 pound green beans, cut into 1-inch lengths
  5. 3 plum tomatoes—peeled, seeded and finely chopped
  6. 1 teaspoon tomato paste
  7. 3/4 teaspoon cinnamon
  8. Salt
  9. 10 1/4 cups plus 1 tablespoon water
  10. 1 tablespoon fresh lime juice
  11. 2 tablespoons unsalted butter
  12. 1/8 teaspoon turmeric
  13. 1 large boiling potato, peeled and sliced 1/8 inch thick
  1. Soak the rice in a large bowl of lukewarm water for 30 minutes. Drain well.
  2. Meanwhile, heat the oil in a medium saucepan until shimmering. Add the shallots and cook over moderately high heat, stirring, until lightly browned, about 4 minutes. Add the beans and cook, stirring, until bright green but still crisp, about 4 minutes. Add the tomatoes, tomato paste, 1/4 teaspoon of the cinnamon, 3/4 teaspoon of salt and 3 tablespoons of water and bring to a simmer. Cover and cook over low heat until the beans are tender, about 12 minutes. Stir in the lime juice and transfer to a bowl.
  3. In a large pot, combine 10 cups of water with 1 1/2 tablespoons of salt and bring to a boil. Stir in the rice and return to a boil. Cook the rice until barely tender, about 5 minutes; drain.
  4. Melt the butter in a 3-quart nonstick saucepan over low heat. Stir in the remaining 2 tablespoons of water and the turmeric. Arrange the potato slices, slightly overlapping, in the bottom of the saucepan. Spread one-third of the rice over the potatoes and top with half of the green bean mixture and 1/4 teaspoon of the cinnamon. Repeat the layering, ending with a final layer of rice.
  5. Pat the rice into a compact cake, cover and cook over moderately high heat for 4 minutes. Reduce the heat to moderately low and cook for 4 minutes. Remove the lid and stretch a kitchen towel over the saucepan, being sure not to let the towel touch the rice. Cover with the lid and fold the corners of the towel up and away from the heat. Cook the rice over very low heat for 30 minutes.
  6. Remove the lid and towel and run a thin bladed spatula around the edge of the saucepan. Set a large plate over the saucepan and carefully invert the pilaf onto the plate. Cut the pilaf into wedges and serve immediately.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.