“Shevid Baghali Polo (Dill and Lima bean rice)”

Shevid Baghali Polo

Ingredients (4 servings)
1+ 1/2cups Basmati Rice
Dry Dill
1/2 pack Frozen baby Lima beans (Sora mame)
3 tbsps Salt
Butter, Vegetable oil

Method
 If you have time, soak the basmati rice in water and salt for a few hours before cooking. Allow approximately one cup for 3 people.
 Bring two pots of water to a boil. Bigger pot for rice and a smaller pot for the Lima beans.
 When the smaller pot is boiling, put the Lima beans in it and turn the heat off. Wait for 1-2 minutes and drain and wash with cold water.
 Peel the Lima beans.
 When the larger pot is boiling, put the rice and boil stirring gently so the rice does not stick together.
 Adjust the seasoning of the pot. Water should be salty to taste (like cooking pasta).
 When the rice shows some lines and is “half cooked”, drain the rice.
 Put some oil in the rice pot and start layering with a bit of dill first (so your tah dig comes out green!), then rice, dill again and Lima beans. Continue layering with rice, dill and Lima beans. Finish off by covering the last layer with dill.
 Steam the rice for 40 -60 minutes until the rice is cooked.
10 Put some butter on the rice before serving, so the butter melts with the steam.
11 Serve the rice with chicken.

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