Iranian Rice with Lima Beans and Dill Weed with Yogurt Sauces

[Guest guest]

This recipe is outstanding. I had it at a New Years Eve Party and this was

made by one of the guest that was Iranian.

 

I prefer the Cucumber Yogurt Sauce below, but both are great. Add at the

sauce at serving time individually by each person on their own plate. You

have gotta try this unbelievably good recipe. This is

even good without any

Yogurt Sauce added. Make the sauce recipes below first, so the flavors

can blend together better while the rice cooks.

Enjoy,

Judy

 

 

Iranian rice with Lima beans and dill weed with Yogurt Sauces

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

spread(I used

this)/or butter in rice pot

put rice mixture back in pan spoon full at time in heaping mounds(upside

down cone shape). Do 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. You can set the bottom of the pot

into a sink of cold water to help release the crispy bits from the bottom of

the pot, if needed.

 

 

Put rice onto platter surrounded by chunks of golden rice

 

2 Yogurt Sauces to choose from to spoon over the rice by each person at

their plate.

 

Cucumber Yogurt Sauce

 

Cucumber Sauce

Make this first so the flavor will have time to combine better.

 

3/4 c.(6 oz. cup) of plain Yogurt

1/2 cucumber, peeled & finely chopped ( I used 1/3 of a European long

cucumber that you find shrink wrapped and didn't peel it)

1 t. dried dill weed

1/4 c. fresh parsley finely chopped(optional)

1 T. Veganaise or Mayonnaise

Salt to taste

Tony Chachere's Creole seasoning to taste(optional)

 

In a small bowl combine all of the above ingredients. Chill in the

refrigerator. Left overs can be used as a salad dressing.

 

 

OR

 

Spinach Yogurt Sauce

 

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