PERSIAN JEWELED RICE IN CABBAGE

Steps:

• Core the cabbage but keep it whole.
• In a large pot, heat cabbage and water and boil over high heat.
• Reduce heat to simmer and cook for 10 minutes.
• Drain and set aside allowing it to cool.
• Meanwhile, heat oil over medium heat in a large skillet.
• Add onion and red pepper.
• Saute.
• Stir in cumin, saffron, rice, apple and raisins.
• Add water and salt to rice mixture.
• Boil.
• Once boiled, gradually reduce heat and simmer.
• Cook for 10 minutes (rice will be undercooked).
• Remove from flame.
• Remove the 12 best shaped, largest leaves from the cabbage (reserve the remaining cabbage for use elsewhere).
• Oil the inside of an 8" metal colander.
• Line its bottom and inside with 8 cabbage leaves.
• Put in rice followed by topping it with 4 cabbage leaves, tucking the ends of the leaves inside the colander.
• Fill a large pot (1 big enough to fit colander inside of) with about 1" water.
• Place colander with the stuffed cabbage in the pot.
• Heat and allow to simmer.
• Cover and steam cabbage for 20 minutes.
• Remove from flame and allow to cool for 10 minutes.
• Place a flat serving plate upside down on top of the colander.
• Holding them firmly together, turn them over.
• Gently lift the colander off cabbage and serve!