BAGHALA POLO -- IRANIAN RICE WITH LAMB, DILL AND LIMA BEANS
I found this in a cookbook of Middle Eastern cooking and posted it by request. I have not yet tried it. The recipe says you can use frozen lima beans for fresh, if you prefer.
Provided by Sackville
Categories Long Grain Rice
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)
Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.
Provided by Najmieh Batmanglij
Categories Dinner Lunch Rice Bean Spring Dill Quick & Easy Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Yield 6 servings
Number Of Ingredients 15
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.
KALAM POLO (PERSIAN CABBAGE AND RICE)
It is a traditional Persian cuisine with an aromatic flavor. You can omit the ground beef if you want it vegetarian. Serve it with shirazi salad it will taste wonderful.
Provided by Soheila
Categories World Cuisine Recipes Asian
Time 1h55m
Yield 4
Number Of Ingredients 15
Steps:
- Pour boiling water over ground saffron; let sit for 30 minutes. Reserve 1/4 cup for rice; save remaining brewed saffron for another use.
- Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Saute onion until light brown, 5 to 7 minutes. Stir in ground beef, 1/2 teaspoon salt, black pepper, and turmeric. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Cover the pan and cook over low heat for 15 minutes.
- Heat remaining oil in another pan over medium heat. Saute cabbage until tender, about 5 minutes. Add cinnamon and ginger. Stir mixture into ground beef mixture and continue to cook over low heat, covered, for 5 minutes, adding 1 tablespoon of water if mixture is dry.
- Rinse and drain rice; transfer to a pot. Add cold water, butter, and remaining salt. Bring mixture to a boil, uncovered. Reduce heat to medium-low and simmer until rice is half-cooked and water has evaporated, 10 to 15 minutes. Fluff with a fork.
- Add beef mixture to the rice and slowly mix to incorporate. Turn the heat to low. Add hot water and reserved 1/4 cup brewed saffron to the rice, cover the pot, and let cook until rice is tender, about 20 minutes.
Nutrition Facts : Calories 681.2 calories, Carbohydrate 80.5 g, Cholesterol 78.6 mg, Fat 28.1 g, Fiber 3.1 g, Protein 27.4 g, SaturatedFat 9.2 g, Sodium 688.1 mg, Sugar 3.3 g
IRANIAN RICE WITH BEANS AND DILL WEED (BAQALA POLO)
Make and share this Iranian Rice with Beans and Dill Weed (Baqala Polo) recipe from Food.com.
Provided by Carol Bullock
Categories Long Grain Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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