Soft cooked rice (Kateh) from Pomegranates and Roses: My Persian Family Recipes (page 109) by Ariana Bundy
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basmati rice
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safflower oil
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Chicken with oranges and saffron (Khoreshteh morgh va Porteghal); Young almond and chicken ragout (Khoreshteh chaghaleh badoom); Aged pickled garlic (Seer torshi); Sour chicken stew with split peas and herbs (Morgheh torsh); Kneaded kabab (Chelo kabab); Juicy chicken kabab with saffron, butter and lemon (Joojeh kabab); Tender kabab marinated in ground walnuts, pomegranate paste and garlic (Kababeh torsh); Pomegranate-glazed Caspian fish stuffed with herbs and walnuts (Fifij [Mahi too por]); Meat stew with tomatoes, Omani limes and split peas, topped with fried potatoes (Gheymeh)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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