Persian Rice With Black Eyed Peas And Dill 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 )

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
• Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

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.

BLACK-EYED PEAS AND RICE

Steps:

• Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
• In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
• Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.