1 hour, 20 minutes
PILAF
1/4 teaspoon saffron threads
1/4 cup hot water
1 teaspoon olive oil
1 large onion, diced
2 medium carrots, diced
3 celery stalks, chopped
1 1/2 cups garbanzo beans, cooked, drained (a 15 oz. can is about 1 1/2 cups)
1 1/4 cups brown basmati rice, washed
2 servings 04-Preserved Lemons, chopped (half of one whole lemon)
1/4 teaspoon sea salt (or maybe a little more depending on the salt level in the preserved lemon soaking
liquid - see directions)
1/3 cup preserved lemon soaking liquid (the liquid that was used to preserve the
above lemons)
2 1/4 cups no-salt-added vegetable broth, (or water)
FILO PURSE
240 grams whole wheat filo, thawed (the weight of different filos varies) (overall, need about 12 18"x13"
sheets)
1/4 cup olive oil, for brushing (overall quantity used will depend on
amount brushed on each sheet)
GARNISH
1 serving 04-Preserved Lemons, sliced in 4 slivers (one quarter of a lemon)
Makes 8 servings.
PILAF
In a small bowl, soak saffron threads in the hot water. Save for later in the recipe.
Heat a pot (appropriate for cooking rice on the stove top) over medium-high heat and add oil. Saute
onion, carrot, and celery, sealing them one at a time (about 20 minutes total).
Add the rice and beans and cook (stirring frequently) for 2 minutes.
Add the chopped preserved lemon, salt, liquid that was used to preserve the lemon, the broth, and the
saffron with the saffron soaking liquid. (Note: the preserved lemon soaking liquid can be very salty, so use less salt if you want the overall dish to be less salty; the amount of preserved lemon soaking liquid called
for in this recipe is based on a soaking liquid from the "04-Preserved Lemons" recipe in this book; if you
use a different preserved lemon recipe, the soaking liquid may end up to be more or less salty, so adjust
as needed.)
Cover pot and bring to a boil. When boiling, turn heat to low and simmer for 55 minutes.
Turn off heat.
FILO PURSE
Lay a sheet of parchment paper on a baking sheet. Lay down one sheet of filo on the parchment paper,
and brush with olive oil. Repeat with all filo sheets. Mound pilaf in the center of the filo sheets, and fold filo
edges up and over the top of the pilaf, tucking the edges in. Brush top of purse with olive oil. Bake in a
375 degree F (190 degree C) oven (no need to preheat the oven) for 30 minutes; you want the top filo
layer to have a golden brown appearance, but cover it with foil if it gets to dark but the pilaf filling is not
yet heated through. Make sure pilaf filling is hot all the way through; sometimes when the pilaf filling has
been made a day in advance and refrigerated, additional baking time will be needed to heat the purse all
the way through.
GARNISH
Cut purse into wedges. When serving, garnish with slivers of preserved lemon.
VARIATIONS:
- Use white beans or cubes of fried tofu instead of garbanzo beans.
Per serving: 356 Calories; 11g Fat (25% calories from fat); 10g Protein; 64g Carbohydrate; 0mg Cholesterol; 415mg
Sodium
PILAF
1/4 teaspoon saffron threads
1/4 cup hot water
1 teaspoon olive oil
1 large onion, diced
2 medium carrots, diced
3 celery stalks, chopped
1 1/2 cups garbanzo beans, cooked, drained (a 15 oz. can is about 1 1/2 cups)
1 1/4 cups brown basmati rice, washed
2 servings 04-Preserved Lemons, chopped (half of one whole lemon)
1/4 teaspoon sea salt (or maybe a little more depending on the salt level in the preserved lemon soaking
liquid - see directions)
1/3 cup preserved lemon soaking liquid (the liquid that was used to preserve the
above lemons)
2 1/4 cups no-salt-added vegetable broth, (or water)
FILO PURSE
240 grams whole wheat filo, thawed (the weight of different filos varies) (overall, need about 12 18"x13"
sheets)
1/4 cup olive oil, for brushing (overall quantity used will depend on
amount brushed on each sheet)
GARNISH
1 serving 04-Preserved Lemons, sliced in 4 slivers (one quarter of a lemon)
Makes 8 servings.
PILAF
In a small bowl, soak saffron threads in the hot water. Save for later in the recipe.
Heat a pot (appropriate for cooking rice on the stove top) over medium-high heat and add oil. Saute
onion, carrot, and celery, sealing them one at a time (about 20 minutes total).
Add the rice and beans and cook (stirring frequently) for 2 minutes.
Add the chopped preserved lemon, salt, liquid that was used to preserve the lemon, the broth, and the
saffron with the saffron soaking liquid. (Note: the preserved lemon soaking liquid can be very salty, so use less salt if you want the overall dish to be less salty; the amount of preserved lemon soaking liquid called
for in this recipe is based on a soaking liquid from the "04-Preserved Lemons" recipe in this book; if you
use a different preserved lemon recipe, the soaking liquid may end up to be more or less salty, so adjust
as needed.)
Cover pot and bring to a boil. When boiling, turn heat to low and simmer for 55 minutes.
Turn off heat.
FILO PURSE
Lay a sheet of parchment paper on a baking sheet. Lay down one sheet of filo on the parchment paper,
and brush with olive oil. Repeat with all filo sheets. Mound pilaf in the center of the filo sheets, and fold filo
edges up and over the top of the pilaf, tucking the edges in. Brush top of purse with olive oil. Bake in a
375 degree F (190 degree C) oven (no need to preheat the oven) for 30 minutes; you want the top filo
layer to have a golden brown appearance, but cover it with foil if it gets to dark but the pilaf filling is not
yet heated through. Make sure pilaf filling is hot all the way through; sometimes when the pilaf filling has
been made a day in advance and refrigerated, additional baking time will be needed to heat the purse all
the way through.
GARNISH
Cut purse into wedges. When serving, garnish with slivers of preserved lemon.
VARIATIONS:
- Use white beans or cubes of fried tofu instead of garbanzo beans.
Per serving: 356 Calories; 11g Fat (25% calories from fat); 10g Protein; 64g Carbohydrate; 0mg Cholesterol; 415mg
Sodium