Iranian Rice With Beans And Dill Weed Baqala Polo Recipes

Steps:

• In a heavy 3-4 quart casserole, with a tightly fitting lid, melt the 2 tablespoons of butter over a medium heat.
• Add the onions and cook for about 10 minutes or until the slices are browned.
• You will need to stir them often.
• Use a slotted spoon to remove them from the pan and onto a plate.
• Set aside.
• Working in batches, brown the lamb cubes in the remaining fat in the dish.
• As they brown, take them out of the dish and put them on the plate with the onions.
• Pour the 3 cups of water into the casserole and bring it to a boil, scraping to loosen any brown particles clinging to the dish.
• Return the lamb and onion to the dish, add the salt and reduce the heat to low.
• Cover tightly and simmer for about an hour or untilt he lamb is tender and doesn't show any resistance when pierced.
• Transfer the onions, lamb and all the cooking liquid to a large bowl.
• Set the casserole aside.
• Preheat the oven to 350°F Bring 6 cups of water to a boil in a 5-6 quart saucepan.
• Pour in the rice in a slow, thin stream so the water does not stop boiling.
• Stir a couple times and boil for 5 minutes.
• Remove the pan from the heat, stir in the dill and lima beans and drain in a fine sieve.
• Ladle about half of the rice mixture into the smaller casserole and moisten it with 1/2 cup of the lamb cooking liquid.
• Then use a spatula or spoon to spread the rice mixture to the edges of the pan.
• Use a slotted spoon to return the lamb and onions to the casserole and smooth them over the rice.
• Spread the remaining rice mixture on top.
• Combine 2 tablespoons of the melted butter with 6 tablespoons of the lamb broth and pour it over the rice.
• Bring the casserole to a boil over high heat.
• Cover tightly and bake on a middle oven shelf for 30-40 minutes or until the beans are tender and rice has absorbed the liquid.
• To serve, spoon about a cup of the rice mixture into a small bowl.
• Add the dissolved saffron and stir until the rice is bright yellow.
• Spread about half the remaining rice on a heated platter and arrange the lamb over it.
• Cover the lamb with the rest of the plain rice and garnish with the saffron rice.
• Pour the remaining 6 tablespoons butter over the top.

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.