Categories: Winter Meals
Ingredients
- Spicy Pork:
- 4 lb pork roast, boned and tied
- Mixed together:
- 2 tbsp coarse salt
- 1/2 tsp dried thyme
- 1/4 tsp powdered cloves
- 1/4 tsp powdered cinnamon
- 1/4 tsp powdered nutmeg
- 2 bay leaves, crushed
- 15 peppercorns, crushed
- Persian Rice:
- 2 cups white rice
- 1/4 cup salt
- 1/2 cup melted butter
- 1 Idaho potato, peeled and very thinly sliced
Directions
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Spicy Pork:
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b the mixed spice over every surface of the meat, and let it stand in the fridge for 24-36 hours. Preheat the over to 350 F. Roast, uncovered, for 90 min, or until a meat thermometer registers 180. Baste occasionally, at first with hot water, and then with concentrated pan juices.
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Persian Rice:
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Soak the rice and salt in cold water to cover for at least 5 hours, or overnight. About 2 1/2 hour before serving, drain the rice and put the soaking water plus 2 quarts of fresh water in a large pot. Bring the water to boil, add the rice, and cook over high heat, stirring occasionally, for 5 minutes. Drain the rice and discard the water. Cover the bottom of a large Dutch over with some of the melted butter. Arrange the potato slices, slightly overlapping, over the entire bottom of the pot. Mound the rice on top of the potato slices. Pour the remaining butter over the rice. Place over very high heat for five minutes, then turn the heat as low as possible. Cover the pot, placing a thick terry towel between the pot and the lid so that no steam can escape. Cook without uncovering for about 2 hours.
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When you are ready to serve, spoon the rice onto a platter and use a spatula to free the potato layer from the bottom of the pot. Try to keep it in one crisp piece. Tilt the pot and with the spatula flip the potatoes, brown side up, on top of the rice.