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3 cups basmati rice
1 cup golden raisins
5 carrots
3 potatoes
3 tbsp sugar
1 tsp cinnamon
1 tsp cumin
1 tsp turmeric
½ tsp ground coriander
¾ cup olive oil
1 tbsp salt
Optional: ¼ tsp zaafron or turmeric for garnish


Soak rice for 1 hour
Bring 6 cups of water to boil
Drain the rice and add to boiling water
Cook for about 10 minutes and drain (rice should be half cooked)
Cut the carrot to thin sticks 2 inch long
Fry the carrot and the cinnamon in 5 tbsp of oil until golden
Turn off heat and mix in the raisins
Peel the potatoes and slice to ½ inch thickness
In a clean pot mix the rest of the oil with the cumin, the turmeric and the coriander
Lay the potato slices at the bottom of the pot (1 layer only, do not use extra slices)
Spread 1/3 of the rice over the potato layer
Spread half of the raisins and carrots over the rice
Next do the same with another 1/3 of the rice over
Next do the same with the other half of the raisins and carrot
And finish with the rest of the rice
Cover with towel or paper towel and then the pot cover
Cook in low heat for about 1 hour (in order to achieve brown potatoes at the bottom, it requires to study the pot, the heat and cooking time combination)

Garnish by mixing the zaafron or turmeric with 5 tbsp olive oil, 10 minutes before end of cooking.



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