Add the mixed dried herbs, water, and salt and mix well. Add a handful of chopped dill to the pot then cover with a small layer of rice. You can also FOLLOW ME onINSTAGRAM,FACEBOOK,TWITTER, andPINTERESTto see more delicious food and what Im up to. Melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. She made this while I was visiting last year and I still can close my eyes and remember the fresh garden dill and saffron. Once the rice is ready, turn off the heat. After cooking the chicken pieces, you can serve them with fava bean rice. I have always loved her Persian cuisine. Baghali Polo Recipe Serves: 3 Prep Time: 15 Minutes Cooking Time: 4 Hours Rating: 4.9/5 ( 22 voted ) Pin Print Ingredients 3 cups rice 300gr of lamb shanks 3 tablespoon Dried dill 1 cup green fava Beans 1 big onion 2 tablespoon bloomed saffron Salt, pepper and turmeric Oil Instructions Step 1 Zereshk Polo ba Morgh | Persian Barberry Rice with Chicken I put in dried cilantro, dill, and parsley. . Soak in 4 cups of water, add 2-3 tablespoons of salt and set aside for a couple of hours. Sheveed Polo (Dill Rice) Recipe - NYT Cooking The version Ive grown to love is made with lima beans, but you can also use fresh young fava beans if you wish. Did you like thePersian dill rice with fava beans recipe? My brother would fight him for the crispiest bits! Cook on medium heat, watching it carefully. Seal with foil and bake baghali polo and serve. After the rice had cooked and the pressure was released, I fluffed the rice with a fork, then gently poured the saffron and water over the rice and let that sit until we were ready to serve it. Spoon about 1/3 the partially cooked rice into the saucepan. Stir the rice periodically during cooking. After a lifetime of organic glorious nutrition and vegetable rich cooking how to cook and still have flavor and enough calories to support his very active cycling and hiking. This post was created in partnership with Mambo Sprouts and RiceSelect. Subscribe now for full access. One of the ways that Persians fancy up their rice is to make a crust (called Tahdig) on the bottom of the rice, which becomes the top once the rice is cooked and inverted onto a serving platter. Im original from the Dominican Republic My boyfriend is from Iran he asked to make him persian dill and lima bean rice. I tried many versions from various Persian and Sephardic Jewish cookbooks, but I was never completely satisfied with the results.
