Recipe request for Iranian Rice with Dill Weed and Lima Beans

[Guest guest]

Hi,

On New Year's Eve, we had an Iraian Rice Dish that had lots of Dill Weed and

Lima Beans. They served it with a Yogurt Parsley dressing. It was so

delicious. I've never had anything like it. I was wondering if any of you

have a recipe like this. I really want to make it.

Thanks!

Judy

[Guest guest]

I just did a recipes search on the internet for this and this sounds like it.

I have got to try this. Those crispy bits from the bottom were so yummy too.

Mine didn't have the last step below that included spinach and they used Dannon

Plain Yogurt instead of Soy Yogurt and they had added some finely chopped

cucumbers and parsley. I bet the spinach would be good too though.

I think you'll really enjoy this!

Judy

 

Iranian Rice with Beans and Dill Weed (Baqala Polo)

This is one of the most amazing dishes I've ever eaten. Rich and savory!

3 cups long-grain rice, well-rinsed

8 cups water

salt

1/4 cup melted margarine

1/8 teaspoon saffron, dissolved in 2 tbs warm water (optional)

1 lb frozen lima beans

1/4 cup dried dill weed, or 3/4 cup fresh

Iranian Yogurt and Spinach (Borani-Ye Esfenaj)

1 lb spinach, fresh or frozen

2 medium onions, peeled and thinly sliced

2 tablespoons margarine or oil

salt and pepper

1 cup soy yogurt

 

6 servings

 

1 hour 30 minutes 30 mins prep

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.

 

 

-

wwjd

Undisclosed-Recipient:;

Tuesday, January 02, 2007 7:50 AM

Recipe request for Iranian Rice with Dill Weed and

Lima Beans

 

 

Hi,

On New Year's Eve, we had an Iraian Rice Dish that had lots of Dill Weed and

Lima Beans. They served it with a Yogurt Parsley dressing. It was so

delicious. I've never had anything like it. I was wondering if any of you

have a recipe like this. I really want to make it.

Thanks!

Judy

 

 

 

 

 

 

[Guest guest]

I came across this and thought I would share it with the group. It has a method

of producing your dill and lima beens, and some other ideas too

http://www.teich.net/blog/2006/01/22/persian-rice-dishes/

 

[Guest guest]

Thanks so much Douglas. That site has some great ideas.

 

This is the recipe I found online. I made it yesterday and it was soooooooooo

good!!!

I just kept saying, yummmmmmmmm. I ended up using plain Yogurt with a little

parsley added to

it at serving time individually by each person on their own plate, like when I

had in on New Years Eve. You gotta try this unbelievably good recipe. This is

even good without any

Yogurt added.

Judy

Iranian rice with beans and dill weed

6 servings (baqala polo)

 

3 cups long grain rice

8 cups water

salt

1/3 cup melted Smart Balance/margarine

1/8 t. saffron, dissolved in 2 tablespoon warm water( optional)

1 lb frozen lima beans

1/3 c dried dill weed

 

Iranian yogurt and spinach (borani-ye esfenaj)

 

1 lb spinach,fresh or frozen

2 med onions peeled thinly sliced

2 tablespoon margarine or oil

salt,pepper

1 cup soy yogurt

 

Cook beans till done ,drain seat a side

Bring large pot of salted water and 2 T. oil to boil then add rice to water.

Use excess water to cook

the rice in, like the way you would cook pasta noodles, stirring occasionally.

Boil for 5-10 min. until rice is no longer crunchy stir to prevent sticking

drain in colander.

 

Mix beans,rice, Dill Weed together. Pour half the melted Smart Balance(I used

this)/margarine in rice pot

put rice mixture back in pan spoon full at time in heaping mounds not touch side

of pan then poke several holes in rice, with your spoon handle. Pour remaining

melted Smart Balance/margarine over rice

Lay a dish towel over the top of the pot, making sure it doesn't hang down over

the edges close to the burner. Cover with the pot lid snugly.

Cook rice for about 20 min over med heat then low then cook for 30 min

Rice on bottom should be golden crispy sock bottom of pan cold water

 

 

Put rice onto platter surrounded by chunks of golden rice

 

Cook spinach in lightly salted water until tender

drain well chop seat a side

8 heat margarine or oil in pan add onions until golden add spinach and fry

briefly

turn off heat add salt pepper transfer to bowl mix in yogurt

 

______________________________

-

Douglas Anderson

Wednesday, January 03, 2007 6:22 AM

Re:Recipe request for Iranian Rice with Dill Weed

and Lima Beans

 

 

I came across this and thought I would share it with the group. It has a

method of producing your dill and lima beens, and some other ideas too

http://www.teich.net/blog/2006/01/22/persian-rice-dishes/