Iranian Rice With Beans And Dill Weed Baqala Polo Recipes

PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)

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.

IRANIAN RICE WITH BEANS AND DILL WEED (BAQALA POLO)

Steps:

• 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.