Categories: Rice, Beans, Vegetarian, Oriental 
      Yield: 1 servings 
  
    1/3 c  Dried red kidney beans 
    1/2 lb Carrots, cut into 1/4-in 
           -cubes 
    1/2 ts Sugar 
      5 tb Corn oil 
  4 1/4 c  Water 
      2 c  Raw rice, covered with 
           -lightly salted water 
           -for 1/2 hour 
      1 md Potato, peeled and cut into 
    1/4    -in thick slices 
      1 tb Water 
    1/2 ts Ground cinnamon 
  
  There are variations of variations in the artful combinations of Persian 
  rice.  Here is one that, with very few ingredients, manages to encompass a 
  wide range of seasonings and flavors. 
   
  1.  Cover the beans with water and soak them overnight.  Drain.  Cover the 
  beans with water again and cook, covered, over moderate heat until they are 
  soft but still whole, about 1/2 hour.  Drain and set aside. 
   
  2.  Put the carrots, sugar, 1 tablespoon of the oil, and 1/4 cup of the 
  water into a pan and cook over low heat for 5 minutes, or until the liquid 
  evaporates.  Be careful not to burn the carrots.  Set aside. 
   
  3.  Bring the remaining 4 cups of water to a boil in a pan.  Drain nearly 
  all the water from the rice and add the rice to the boiling water. Cover 
  the pan and cook over moderate heat for 10 minutes. Drain, run the rice 
  under cold water, and drain again. 
   
  4.  Put 2 tablespoons of the remaining oil in a pan large enough to spread 
  out the potato slices flat on its bottom.  Sprinkle over this the 1 
  tablespoon of water.  All the other ingredients are to be added in layers 
  as follows: Add 1/2 cup of the rice over the potatoes. Cover this with the 
  carrots and a few sprinkling of the cinnamon. Cover with the beans. 
  Continue in this manner, one layer after another, ending with beans. 
  Sprinkle cinnamon lightly over each layer. Shape the top layer into a 
  pyramid. 
   
  5.  Cover the pan and cook over low heat for 10 minutes.  Sprinkle the 
  balance of the oil (2 tablespoons) over the top and cover the pan with 
  paper kitchen towels and the pan cover.  Continue to cook over low heat for 
  15 minutes more.  The rice, carrots, and beans will be cooked through and 
  the potato and oil will develop their own crisp crust on the bottom. 
   
  Serve warm.  Serve 4 to 6 with other dishes. 
   
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in 
  Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published 
  by Donald I. Fine, Inc., New York, N.Y. 
   
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