Zeera Kishmish Polo

Cumin and Currant Pilau

This is wonderfully aromatic rice, flavored with cumin seed and the slightly sweet and acid currants.  In the event that currants are not available, then dark sweet raisins may be used, making the pilau somewhat sweeter.

Ingredients:

• 2 cups raw rice (I used Uncle Ben’s Brown)
• 4 cups water
• 4 tablespoons corn oil (I used safflower)
• 2 tablespoons homemade chicken broth or H2O (I used parve powdered chicken broth)
• 1/8 teaspoon ground turmeric
• 1 medium onion cut into 1/2 inch slices
• 2/3 cup dried black currants (I used raisins)
• 2 teaspoons cumin seed

Cooking Instructions:

1. Soak the rice in lightly salted water for 1/2 hour.  Pour off nearly all the water.  Bring 4 cups water to a boil and add the rice and liquid.  Cook over moderate heat for 10 minuets.  Drain in a metal sieve and rinse under cold water.  Set aside.

2. Put 2 tablespoons oil in a pan; add the chicken broth and turmeric.  Shake the pan briskly to mix.

3. Arrange the onion slices over the bottom of the pan in an orderly fashion.  Cover this with 1/2 cup of the partially cooked rice.

4. Mix the balance of the rice, the currants and the cumin seed together.  Pour this over the plain rice and shape top into a pyramid.  Cover pan and cook over low heat 10 minuets.  Add the balance of the oil (2 tablespoons), and then cover the rice with paper kitchen towels and the metal pan cover.  Continue to cook over low heat for 15 to 20 minuets to develop a crust on the rice.  The paper towels will absorb the steam and the rice will not become gummy but remain in individual grains.

5. Invert on a platter and serve warm.  The brown onion tadiq (crust) will provide an attractive topping for the rice.

Serves 6