*  Exported from  MasterCook  *
                      Prevention’s Chelou (Rice Cake)
 Recipe By     : “Middle Eastern Light” September 1996
 Serving Size  : 4    Preparation Time :1:20
 Categories    : Rice                             Persia
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        sweet potato -- thinly sliced
    2      cups          basmati rice -- dry measure
    2      tablespoons   olive oil
    1      teaspoon      saffron threads -- gently toasted
    2      tablespoons   V-8 juice
 MINUTES: (30 prep) (10 cooking) (40 baking)
 1. Preheat oven to 350°F.
 2. Rinse potato slices to remove starch and ensure crunchiness. Drain.
 3. Soak rice for 30 min., drain.
    Boil for 6 min. and drain again.
 4. Heat oil in a shallow, ovenproof, no-stick saucepan over medium heat.
Carefully spread potato slices, overlapping, to cover bottom of pan. Begin to
 5. Pile rice on top of potatoes. Add saffron to V-8 juice and drizzle over rice.
When potatoes begin to sizzle, cover pan tightly and place on bottom rack of oven
for 40 min. Potatoes should be crunchy.
 6. Remove pan from oven; loosen rice on sides with a stiff-spatula and invert
chelou onto a serving plate with potato crust on top. Serve immediately. Serves
4.Cals: 433; Fat 7.5g
 [Recipes by Rodale Press Test Kitchens, Prevention Magazine. 
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 NOTES : Shelou is a Persian rice dish that is baked.  A crunchy brown crust forms
on the bottom.	Prevention’s version has a thin layer of sliced sweet potatoes to
form the crust, which becomes an attractive top crust, when inverted onto a
platter. The ingredient list is short.	See recipe called “Rice with Potatoes,
Cilantro and Mint” for a Jamshedpur version.