Dill Rice Persian Food

PERSIAN DILL RICE WITH PEAS

Steps:

• Rinse the Basmati rice a few times and place it in a large pot.
• Add the dried dill and peas to the pot.
• Add in the salt, olive oil and water. Place the pot over medium heat and bring it to a boil.
• Once the water is almost evaporated and the rice is almost cooked, wrap the lid in a kitchen towel and place it on the pot.
• Lower the heat and cook the rice for 10 more minutes. Check the rice and see if it's cooked completely. If it's still firm, add 1/4 cup more water and cover with the lid. Cook for another 10 minutes util it's fluffy and fully cooked.
• Serve warm.

PERSIAN RICE

Steps:

• Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
• Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
• Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
• Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
• Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

SHEVEED POLO (DILL RICE)

Steps:

• Set aside 1/4 cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.
• Place the rice, butter and salt in a medium pot. Add 3 1/2 cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It's O.K. to lift the lid to check.)
• Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn't catch fire. Firmly place the lid back on the pot.
• Cook until the rice is cooked through and fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved 1/4 cup fresh dill in between spoonfuls of rice.

PERSIAN RICE WITH PISTACHIOS AND DILL

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes. Drain in large sieve.
• Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
• Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom). Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.

IRANIAN RICE WITH BEANS AND DILL WEED (BAQALA POLO)

Steps:

• Cook lima beans until done.
• Drain.
• Set aside.
• Bring a large pot of salted water to boil.
• Add rice to water.
• Boil 5-10 minutes , until rice is no longer crunchy, but still firm.
• Stir occasionally to prevent sticking.
• Drain rice in colander.
• Mix beans and dill weed with the rice.
• Put half of the melted margarine in the bottom of the rice pot.
• Put the rice back into the pot, a spoonful at a time, heaping it into a mound, not touching sides of pot.
• With a chopstick or similar tool, poke holes in the rice in several places.
• Pour the remaining melted margarine over the rice.
• Cover the underside of the pot lid with a dish towel, and put lid tightly on pot.
• Cook rice about 20 minutes over medium heat, then turn heat to low, and cook for another 30 minutes.
• The rice on the bottom of the pot should become golden and crispy.
• Soak bottom of pot in cold water for a few minutes, to loosen this.
• Put rice onto a serving platter, surrounded by chunks of crispy rice.
• Take 2/3 cup of the rice, mix it with the dissolved saffron, and sprinkle over the rest of the rice as a garnish.
• Cook spinach in lightly salted water until tender
• Drain well.
• Chop.
• Set aside.
• Heat margarine or oil in a pan.
• Add onions, and fry until golden.
• Add spinach and fry together briefly.
• Turn off heat.
• Sprinkle with salt and pepper.
• Transfer to serving bowl or dish.
• Mix in yogurt.

"BAGHALI POLO" - PERSIAN DILL AND FAVA BEAN RICE

Steps:

• Place rice in a large bowl and fill with water. Once you see the water turn cloudy, drain all the water from the bowl. Repeat this until the water is almost clear - about 3 to 4 times. Drain all the water out and set aside.
• Bring about 2-3 cups of water to a boil in a small pot. Once boiling, add in fava beans, and let cook for about 2-3 minutes, until just tender.
• Drain lima beans, and place in a bowl with dill, turmeric, and 1 tsp salt. Stir to combine. Set aside.
• Bring about 5 cups of water to a boil in a large pot. Once boiling, add in about 1 tbsp salt. Add in basmati rice and let cook for 5-6 minutes, or until rice is almost cooked - it should be soft but still have a "bite" to it - kind of like cooking pasta to "al dente.".
• Drain the rice into a colander. Place pot back on the burner and remove any excess water left behind. Add in oil, make sure it covers the entire bottom of the pot.
• If you want to have tahdig (the deliciously crispy bottom of most Persian rice dishes), place the bread on the bottom of the pot over the oil, and try to cover as much of the bottom as possible without it curling up on the sides.
• Add rice back to pot as well as dill-fava bean mixture. Stir to combine and try to shape the rice mixture so that most of the rice piles up in the center like a little hill. Cut butter into smaller chunks and place on top. Poke a few holes in the rice with the end of a wooden spoon to let the steam out.
• Cover the pot with a paper towel large enough to cover the full diameter (this helps to keep the rice from getting mushy). Place lid on, and cook on medium heat for 10 minutes (if making tahdig), then reduce heat to low for remaining 30 minutes. If you are not making tahdig, then just let it steam on low for 40-45 minutes.
• Remove lid, stir and fluff rice, and serve with your favorite meat or seafood entrée! Enjoy!

PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)

Steps:

• Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside.
• If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside.
• Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute.
• Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed.
• Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes.
• Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.