Persian Dill Rice With Peas Recipes

PERSIAN DILL RICE WITH PEAS

Steps:

• Rinse the Basmati rice a few times and place it in a large pot.
• Add the dried dill and peas to the pot.
• Add in the salt, olive oil and water. Place the pot over medium heat and bring it to a boil.
• Once the water is almost evaporated and the rice is almost cooked, wrap the lid in a kitchen towel and place it on the pot.
• Lower the heat and cook the rice for 10 more minutes. Check the rice and see if it's cooked completely. If it's still firm, add 1/4 cup more water and cover with the lid. Cook for another 10 minutes util it's fluffy and fully cooked.
• Serve warm.

PERSIAN RICE WITH BLACK-EYED PEAS AND DILL

Steps:

• 1 Place the rice in a bowl and cover with water by several inches; add 1/4 teaspoon of the salt
• 2 Let the rice soak for at least 1 hour and up to overnight
• 3 Drain well
• 4 Combine the 1/4 cup of water, 1 tablespoon of the oil, 1 tablespoon of the turmeric and 1 teaspoon of the salt in a small bowl; whisk to blend
• 5 Fill a 3-quart or larger enameled or well-seasoned cast-iron pot about halfway with water and add the remaining 1 tablespoon of salt
• 6 Bring to a boil over medium-high heat, add the rice, and cook, boiling, until the rice is about three-quarters done: It should stick to your teeth when you bite a grain but shouldn't be crunchy
• 7 (Start checking after 1 minute, but it might take up to 10 minutes, depending on the age of the rice and how long you soaked it
• 8 )
• 9 Drain the rice in a large colander and cool it slightly by gently lifting scoops of rice with a spoon to turn and fluff the grains
• 10 Dry the pot well, and coat the bottom and sides generously with oil
• 11 Set it over medium-high heat; once the oil just begins to emit a wisp of smoke, turn off the heat
• 12 Wipe out the pot with a paper towel and coat the bottom and sides with a thin film of fresh oil
• 13 Sprinkle the bottom of the pot with the remaining pinch of ground turmeric and gently spoon one-third of the rice into the pot
• 14 Layer with 1/2 cup of the black-eyed peas, another third of the rice, the remaining 1/2 cup of black-eyed peas and the last third of the rice
• 15 Lightly press the rice with the back of a spoon to even it out and slightly compress the grains
• 16 Add the dried lime, if desired
• 17 Drizzle the reserved water-oil-turmeric mixture over the rice
• 18 Drape the top of the pot with a clean cotton or linen kitchen towel, then put the lid on the pot (over the towel)
• 19 Pull the corners of the towel up over the lid and tie, or secure with a rubber band
• 20 Set the pot over very low heat; cook, covered, for 30 minutes without disturbing it
• 21 Uncover and test for the formation of a crust by inserting a knife through the layers to the bottom of the pot
• 22 If it doesn't feel crusty, replace the towel and lid and continue cooking over very low heat until a good crust forms
• 23 That can take up to another 1 1/2 hours, depending on the heat of your burner and how long you soaked the rice
• 24 Remove from the heat; let it rest, covered, for at least 20 minutes
• 25 Uncover the rice and gently fold in the dill
• 26 (Discard the dried lime if you'd like
• 27 ) Carefully unmold the rice onto a platter and serve
• 28 (If it doesn't unmold easily, simply scoop the rice into a serving bowl and scrape the crispy shards on top
• 29 )

DILLED RICE

Steps:

• In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.

POLOW (PERSIAN RICE WITH PISTACHIOS AND DILL)

Steps:

• Using lid of pot as guide, trace circle on parchment paper and cut out. Set aside.
• In large bowl, rinse rice in several changes of cold water until water runs clear. Drain well.
• In pot over moderately high heat, combine 4 quarts cold water, rice, and salt. Bring to boil, then reduce heat to moderate and boil, uncovered, 5 minutes. Drain well.
• In small bowl, stir together 1/4 cup warm water and saffron until dissolved.
• Transfer 1 cup cooked rice to medium bowl and stir in yogurt and 1 tablespoon saffron water (reserve remaining saffron water).
• In cleaned pot over moderately low heat, melt butter. Add rice-yogurt mixture, smoothing into flat layer. Top with 1/2 of remaining rice. Sprinkle with 1/2 of dill and pistachios and top with 1/2 of remaining rice, mounding loosely. Sprinkle with remaining dill and pistachios and top with remaining rice, mounding loosely into pyramid. Using round handle of wooden spoon, make 5 or 6 holes in rice to bottom of pot and pour in remaining saffron water.
• Cover rice with prepared parchment paper round then with lid and steam, undisturbed, until tender and crust forms on bottom, 15 to 20 minutes.
• Spoon loose rice onto platter without disturbing bottom crust. Dip bottom of pan into large bowl of cold water 30 seconds to loosen crust. Using spatula or wooden spoon, lift crust and transfer atop rice.

SHEVEED POLO (DILL RICE)

Steps:

• Set aside 1/4 cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.
• Place the rice, butter and salt in a medium pot. Add 3 1/2 cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It's O.K. to lift the lid to check.)
• Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn't catch fire. Firmly place the lid back on the pot.
• Cook until the rice is cooked through and fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved 1/4 cup fresh dill in between spoonfuls of rice.

PERSIAN RICE WITH PISTACHIOS AND DILL

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes. Drain in large sieve.
• Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
• Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom). Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.