Polo Havij Lubia

Ingredients:

2 cups julienned carrots
1 can kidney beans, drained and rinsed
2 cups long grain basmati rice
5 cloves of garlic pealed and cut in half
4-5 peeled and sliced potato
1 tablespoon of saffron
1 hard sugar cube
Salt
Hot water

Directions:

Boil the rice in salted water until it's el dente, drain and rinse.  Set rice aside.

This rice is very tasty with potato ta-dig.

In a pan, or dutch oven, add some oil and potato to the bottom of the pan.  Place the sliced potatoes on the bottom of the pan.

Sprinkle some rice on top of the potato, add 1/3 of the carrots, and 1/3 of the kidney beans.  Sprinkle some of the garlic on top.  Add more rice, then carrots, then kidney beans and more garlic.  Repeat until all the rice, carrots, kidney beans, and garlic are all in the pan.

Use a mortar and pestel to mix the saffron and sugar.  The goal is to powderize the saffron.  Once this is complete, add 4 oz of boiling hot water to the mixture.  Allow sugar and saffron to dissolve.  Evenly pour it over the top of the rice, carrots, bean mixture in your pot.

Add salt.

Add additional water if needed.

Allow to cook for 45 minutes on medium heat.