PERSIAN SABZI POLO (HERB RICE WITH FAVA BEANS)
This is a Persian dish which I often make for my husband. It will taste much better if you use fresh herbs. It also goes very well with either fish or chicken. Hope you like it.
Provided by GONDWANA
Categories Rice Side Dishes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- In a large saucepan bring water to a boil. Rinse rice; stir into boiling water. Boil just until rice rises to the surface of the water. Drain rice and return it to the saucepan. Stir in the oil and water. Mix in the dill, parsley, cilantro, fava beans, turmeric, cinnamon, salt and pepper.
- Cook the rice over medium heat for 5 minutes.
- Reduce heat to the lowest setting. Cover and simmer for 40 to 45 minutes. Note: It's normal to end up with crispy rice (called Tadig) on the bottom of the pot after cooking; it's delicious.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 44.7 g, Fat 3.1 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 214.1 mg, Sugar 0.1 g
BAGHALI POLO - PERSIAN RICE WITH LIMA BEANS
A fresh and delicious Iranian rice dish. This recipe is vegetarian; however, it is soooo good served with chicken! From My Persian Kitchen.
Provided by Barbell Bunny
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 484.6, Fat 10.1, SaturatedFat 1.2, Cholesterol 0.6, Sodium 59.7, Carbohydrate 86.3, Fiber 7.5, Sugar 2, Protein 12.1
PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)
Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.
Provided by Najmieh Batmanglij
Categories Dinner Lunch Rice Bean Spring Dill Quick & Easy Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Yield 6 servings
Number Of Ingredients 15
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.
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