1/3 c  Dried red kidney beans

    1/2 lb Carrots, cut into 1/4-in

           -cubes
    1/2 ts Sugar

      5 tb Corn oil

  4 1/4 c  Water

      2 c  Raw rice, covered with

           -lightly salted water
           -for 1/2 hour
      1 md Potato, peeled and cut into

    1/4    -in thick slices

      1 tb Water

    1/2 ts Ground cinnamon

  There are variations of variations in the artful combinations of Persian
  rice.  Here is one that, with very few ingredients, manages to encompass a
  wide range of seasonings and flavors.
  1.  Cover the beans with water and soak them overnight.  Drain.  Cover the

  beans with water again and cook, covered, over moderate heat until they are
  soft but still whole, about 1/2 hour.  Drain and set aside.
  2.  Put the carrots, sugar, 1 tablespoon of the oil, and 1/4 cup of the

  water into a pan and cook over low heat for 5 minutes, or until the liquid
  evaporates.  Be careful not to burn the carrots.  Set aside.
  3.  Bring the remaining 4 cups of water to a boil in a pan.  Drain nearly

  all the water from the rice and add the rice to the boiling water. Cover
  the pan and cook over moderate heat for 10 minutes. Drain, run the rice
  under cold water, and drain again.
  4.  Put 2 tablespoons of the remaining oil in a pan large enough to spread

  out the potato slices flat on its bottom.  Sprinkle over this the 1
  tablespoon of water.  All the other ingredients are to be added in layers
  as follows: Add 1/2 cup of the rice over the potatoes. Cover this with the
  carrots and a few sprinkling of the cinnamon. Cover with the beans.
  Continue in this manner, one layer after another, ending with beans.
  Sprinkle cinnamon lightly over each layer. Shape the top layer into a
  pyramid.
  5.  Cover the pan and cook over low heat for 10 minutes.  Sprinkle the

  balance of the oil (2 tablespoons) over the top and cover the pan with
  paper kitchen towels and the pan cover.  Continue to cook over low heat for
  15 minutes more.  The rice, carrots, and beans will be cooked through and

  the potato and oil will develop their own crisp crust on the bottom.
  Serve warm.  Serve 4 to 6 with other dishes.
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
  Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
  by Donald I. Fine, Inc., New York, N.Y.
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