Guest guest Posted January 7, 2009 Report Share Posted January 7, 2009 Here is a repost of a wonderful recipe of mine from our Indian and Middle Eastern Recipe FileEnjoy,JudyThis 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 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. Enjoy, Judy Iranian rice with Lima 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 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 Quote Link to comment Share on other sites More sharing options...
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