Baghalipolopersianricewithlimabeans Recipes

Steps:

• I know the bag says to soak the beans overnight, but you really don't have to.
• Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
• After the beans have sat, drain the water and sit the beans to the side.
• Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.
• Add pepper and salt--only about 1 teaspoon of salt at first.
• Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
• Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
• Just enough to keep about 1 inch of water above the beans as they cook.
• Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.

Steps:

• Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeno, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.
• Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes, or until much of the liquid is absorbed. (Be careful not to overcook rice at this point or the dish will be mushy; the rice should be firm.) Transfer everything in the pan to a bowl or heatproof container, and return pot to the stove.
• Heat the oil in the nonstick pan over medium heat. Carefully dump the cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid (the ends of the dish towel will be folded over the edges on top of the lid,) and put the lid on the pot. Cook over medium-low heat for 35 minutes, without uncovering or stirring. Remove lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called 'tah digh.'

Steps:

• In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside.
• In a pan, saute the onions and garlic in oil. Add raisins, dates, and spices, except saffron. Mix well and set aside.
• Cook rice as you would like. For a sure-fire way, I use my rice cooker. Rinse the rice under cold water until the water runs clear. Add to rice cooker and cover with 2 cups water. Add 1/2 teaspoon salt and a drizzle of oil. Cook. Once rice is done, transfer cooked rice to a large bowl.
• In the same pot (or your rice cooker), add oil to just cover the bottom surface. Add potato slices.
• Add a layer of rice.
• Add a layer of lentil-raisin mixture.
• Continue layering, ending with a final layer of rice.
• Cover and cook (on medium heat in a pot or just hit "cook" button on your rice cooker) for 10 minutes.
• Drizzle melted butter and saffron water over your rice.
• Cover the top of your pot or rice cooker with a tea towel to prevent steam from escaping, and top with lid.
• Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. In the rice cooker, I continuously hit the cook button so this process (called tadig) can happen. It's totally worth it!
• Serve.

Steps:

• In a saucepan, saute the onion and lima beans over medium heat for about five minutes. Season with salt and pepper.
• In a small bowl, combine saffron water and yogurt. Add 1/2 cup of your basmati rice to this bowl and mix.
• In a large pot, add enough water to thinly cover the bottom. Add 3 tablespoons canola oil and give it a swirl so the water and oil mix.
• Layer the bottom of the pot with the rice and yogurt mixture.
• Add a handful of chopped dill to the pot then cover with a small layer of rice.
• Sprinkle 1 teaspoon of advieh over the rice.
• Add a generous layer of lima beans.
• Add a generous layer of chopped dill.
• Gently mix the rice, fava beans, and dill.
• Continue layering until you are out of both rice and the vegetables. You should finish with a layer of rice. Sprinkle 1 teaspoon of advieh on top.
• With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
• Cover and on high for 10 minutes.
• Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.
• Halfway through the cooking process, drizzle 2 tablespoons of melted butter or oil over the rice. If you'd like, you can also add a pinch of saffron to the butter or oil too.

Steps:

• In a heavy 3-4 quart casserole, with a tightly fitting lid, melt the 2 tablespoons of butter over a medium heat.
• Add the onions and cook for about 10 minutes or until the slices are browned.
• You will need to stir them often.
• Use a slotted spoon to remove them from the pan and onto a plate.
• Set aside.
• Working in batches, brown the lamb cubes in the remaining fat in the dish.
• As they brown, take them out of the dish and put them on the plate with the onions.
• Pour the 3 cups of water into the casserole and bring it to a boil, scraping to loosen any brown particles clinging to the dish.
• Return the lamb and onion to the dish, add the salt and reduce the heat to low.
• Cover tightly and simmer for about an hour or untilt he lamb is tender and doesn't show any resistance when pierced.
• Transfer the onions, lamb and all the cooking liquid to a large bowl.
• Set the casserole aside.
• Preheat the oven to 350°F Bring 6 cups of water to a boil in a 5-6 quart saucepan.
• Pour in the rice in a slow, thin stream so the water does not stop boiling.
• Stir a couple times and boil for 5 minutes.
• Remove the pan from the heat, stir in the dill and lima beans and drain in a fine sieve.
• Ladle about half of the rice mixture into the smaller casserole and moisten it with 1/2 cup of the lamb cooking liquid.
• Then use a spatula or spoon to spread the rice mixture to the edges of the pan.
• Use a slotted spoon to return the lamb and onions to the casserole and smooth them over the rice.
• Spread the remaining rice mixture on top.
• Combine 2 tablespoons of the melted butter with 6 tablespoons of the lamb broth and pour it over the rice.
• Bring the casserole to a boil over high heat.
• Cover tightly and bake on a middle oven shelf for 30-40 minutes or until the beans are tender and rice has absorbed the liquid.
• To serve, spoon about a cup of the rice mixture into a small bowl.
• Add the dissolved saffron and stir until the rice is bright yellow.
• Spread about half the remaining rice on a heated platter and arrange the lamb over it.
• Cover the lamb with the rest of the plain rice and garnish with the saffron rice.
• Pour the remaining 6 tablespoons butter over the top.

Steps:

• For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
• Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
• Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

Steps:

• Cook the lima beans until tender 8-10 minutes.
• Melt 2 tbsp of butter (margarine) in a saucepan and add celery and onion.
• Cook for about 4 minutes.
• Stir in the mayonnaise, 1/4 cup of the cheese, Worcestershire and finally add the lima beans.
• Transfer to an oven proof dish.
• Combine remaining cheese, butter and bread crumbs.
• Sprinkle over the beans.
• Broil 2-3 minutes until cheese has melted and the top is golden.

Steps:

• Mix yogurt and 1 1/2 teaspoons garlic in small bowl. Cover and chill 1 hour. Heat 1 teaspoon oil in heavy medium saucepan over medium heat. Add rice; stir until coated with oil, about 2 minutes. Add curry powder, turmeric and 1 1/2 teaspoons garlic and stir 1 minute. Add 2 cups water and salt and bring to boil. Add lima beans. Reduce heat to medium-low; cover and simmer until rice is tender and water is absorbed, about 15 minutes. Season with salt and pepper. Cool. Stir in remaining olive oil.
• Transfer rice mixture to large bowl. Spoon Tomato-Onion Topping over. Top with 1/4 cup yogurt mixture. Serve, passing remaining yogurt mixture separately.