Shevid Baghali Polow - Dill & Lima Beans Rice

Combination of fresh finely chopped dill along with preferably fresh baby Lima beans or Fava beans and aromatic rice make a very delicious meal. I think the person who came up with the idea of throwing these ingredients together must have been a culinary genius of her time. This mixed rice could be served as a vegetarian dish along with some yogurt and cucumber (mast-o-khiar) side dish. Dill and Lima beans rice is usually served with lamb shanks or chicken. I must say that it goes very well with turkey too. I have made it several times as a side dish for Thanksgiving dinner. I like the rice to be covered with fresh and some dried dill to cover every grain of rice. Also, I use equal portions of Lima beans and rice. To me, cooking Persian food is not an exact science. I usually start with having the main ingredients for a dish that I like to make but I tend to kind of add my personal touches and preferences to it along the way. However, if there is bit of change to an original Persian recipe, I’ll make sure to point out and make a note of it in my posts. Many of you know that there may be many variations of a recipe. It depends which part of the country you are from, north or south or how your mom has taught you to cook.

Shevid Baghali Polow - Dill & Lima Beans Rice

Ingredients:
Serves 4-6

2 cups rice
2 cups frozen baby lima beans, thawed
2 cups finely chopped fresh dill or 1 1/2cups dried dill. (I used the combination of 1 1/2cup fresh dill and 1/2 cup dried)
2-3 tablespoons oil
1/3 teaspoon turmeric
Dash of cinnamon
Salt
1-2 tablespoons of melted butter for the topping *optional
Water

Method:

1. In a medium bowl mix dill (fresh or dried), lima beans, a dash of salt, cinnamon and turmeric. Mix well and set aside.
2. Wash rice with cool water a few times. Soak in 4 cups of water, add 2-3 tablespoons of salt and set aside for a 1-2 hours. 
3. In a large non-stick pot that has a tight fitting lid, bring 4 cups of water to a rapid boil. Drain rice and pour into boiling water and boil uncovered for 10 minutes. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Drain and rinse with cool water. 
4. Wash the pot and return to heat, add a couple of tablespoons of oil. Place a layer of rice into the pot and then  a layer of dill and Lima beans. Then another layer of rice, continue building it into a pyramid shape. 
5. In order to release the steam make 2-3 holes in the rice with the bottom of the spatula. 
6. Cover and cook for 10 minutes on medium-high heat until rice is steaming, add a cup of water. Lower heat and steam the rice for another 40-50 minutes.

Serve on a platter along with lamb shanks or chicken pieces or just by itself as a vegetarian dish. If you find the rice a bit on the dry side distribute the melted butter on top of the rice.

Enjoy!

Torshi Bademjan - Quick Pickled Eggplant

If you’ve grown up with having torshi everyday with your lunch like me, then you’ve probably got your assortment of torshi jars stored away in a cool place. Like those people who know what kind of wine goes with which kinds of food, you know torshis well and know when to serve the mix pickles (torshi makhloot) or garlic torshi, etc.

My mother was an avid torshi maker. Every time she came here to visit making eggplant pickles was one of the first things she’d do. She believed eating torshi with lunch not only enhances the taste of the meal but is also good for you. This is my mother’s recipe, an easy, quick and simple way to may torshi-e bademjan. This torshi does not require a long time to ferment. In fact it is ready to be served in a couple of days.

Torshi Bademjan - Quick Pickled Eggplant

Ingredients:

5 small size eggplants, rinse, dry; do not peel and make a long cut on the side
5-7 cloves of garlic, peeled, cut in half
2 cups white vinegar
1/2 teaspoon turmeric *optional
2-3 tablespoons salt
2-3 small red hot peppers
1 teaspoon angelica powder (golpar)
1 teaspoon nigella seeds (siah-daneh)
1 teaspoon coriander seeds (tokhm-e geshneez)
1 tablespoon of dried dill, mint and tarragon

Method:

1. Mix all the dried ingredients together in a small bowl. 
2. Pour the vinegar in a large and heavy pan and place on a medium to low heat. 
3. Place one or two garlic cloves in each eggplant along with some of the dried herb and spice mixture. Gently place eggplants in the pan, sprinkle the remaining spices over the eggplants, and cook for 30 minutes. 
4. Let it completely cool before transferring them into a clean glass jar. Add more vinegar if needed. 
5. Store in a cool place. They are ready to be served in two days.

Enjoy!