Serving the Guest: A Sufi Cookbook
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And invite me as Your guest.
8 cups water
1 cup carrots, cut into chunks
1 cup parsnips, cut into chunks
½ cup celery root, cut into chunks
1 tbsp. salt
1 tbsp. peppercorns
½ cup (1 stick) butter
4 cups tomatoes, peeled, seeded and chopped
5 cups rice
2 tsp. salt
1 tsp. pepper
In a large pot, cover the meat with 8 cups of water and bring to a boil. Skim off the foam that rises to the top, then add the carrots, parsnips, celery root, salt and peppercorns. Return to a boil, reduce the heat and simmer for 1-½-2 hours, until the meat is tender. Strain the stock, set aside the meat and discard the vegetables.
Clean out the pot and melt the butter. Sauté the tomatoes for 10-15 minutes, until they begin to disintegrate. Pour in the rice and continue to sauté for another ten minutes, until the rice becomes translucent. Add 2 tsp. salt and 1 tsp. pepper and stir well; then add the meat and stock. Bring to a boil, cover the pot, reduce the heat to low and cook for 20-30 minutes, until the rice is tender and ready to serve.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.