Persian Rice With Mung Beans Maash Polow Recipes

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POLOW (PERSIAN RICE WITH PISTACHIOS AND DILL)



Polow (Persian Rice with Pistachios and Dill) image

Provided by Lynne Gigliotti

Categories     Rice     Side     Vegetarian     Ramadan     Dinner     Pistachio     Healthy     Persian New Year     Dill     Boil     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

3 cups basmati rice (1 1/4 pounds)
3 tablespoons salt
1/2 teaspoon saffron threads, crumbled
1/2 cup plain yogurt
1 tablespoon unsalted butter
2/3 cup fresh dill, chopped
1 cup shelled natural pistachios (about 5 ounces), coarsely chopped
Special Equipment
6-quart wide, heavy pot, preferably nonstick; parchment paper

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.

LUBIA POLO (GREEN BEAN RICE)



Lubia Polo (Green Bean Rice) image

Lubia Polo is a one-pot Persian dish with rice, ground beef, green beans, tomato sauce, and curry spices. You will need a nonstick pan so you can invert the dish onto a serving platter and preserve its crisp rice crust--the tah digh.

Provided by Trina

Categories     World Cuisine Recipes     Middle Eastern     Persian

Time 1h30m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 large onion, chopped
1 jalapeno pepper, finely chopped
2 tablespoons curry powder
5 cups chicken broth
1 cup tomato sauce
1 pound fresh green beans, cut into 1 inch pieces
3 cups uncooked basmati rice, rinsed and drained
3 tablespoons vegetable oil

Steps:

  • Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeno, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.
  • Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes, or until much of the liquid is absorbed. (Be careful not to overcook rice at this point or the dish will be mushy; the rice should be firm.) Transfer everything in the pan to a bowl or heatproof container, and return pot to the stove.
  • Heat the oil in the nonstick pan over medium heat. Carefully dump the cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid (the ends of the dish towel will be folded over the edges on top of the lid,) and put the lid on the pot. Cook over medium-low heat for 35 minutes, without uncovering or stirring. Remove lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called 'tah digh.'

Nutrition Facts : Calories 676.2 calories, Carbohydrate 84.8 g, Cholesterol 64.3 mg, Fat 28.5 g, Fiber 4.9 g, Protein 22.1 g, SaturatedFat 9.7 g, Sodium 272.1 mg, Sugar 4.1 g

PERSIAN RICE WITH MUNG BEANS (MAASH POLOW)



Persian Rice With Mung Beans (Maash Polow) image

"Rice with mung beans (maash polow) is a delightful summer dish, light, simple and delicious. Mung beans are good in soups, salads and are super delicious when cooked with rice, sauteed onions and a heavy pinch of turmeric, slowly over low heat. I like to use equal portions of rice and beans for this dish. If you like you can add another 1/2 cup of rice to the recipe." Along with the serving options I also think dibs (date syrup) and Balkan yogurt separately would work well together with this dish but have yet to try. That way it would make it more of an Iraqi version since the best date syrup comes from Iraq. Recipe modified from http://turmericsaffron.blogspot.com

Provided by UmmBinat

Categories     Long Grain Rice

Time 1h5m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

1 1/2 cups dried mung beans, picked over and washed
1 1/2 cups basmati rice, washed and drained
1 large onion, peeled and finely chopped
1/3 teaspoon turmeric
1 pinch ground cumin
water
oil or butter
sea salt
thick yogurt, to serve (or Mast-O Khiar, Persian Yogurt and Cucumber Dip such as Mast-O Khiar (Persian Yogurt and Cucumber Dip))
date syrup, to serve (Dibis in Arabic, found in Middle Eastern or health food stores)

Steps:

  • In a medium pot, place the beans and add 3-4 cups of water over medium heat. Bring to a boil, reduce heat, cover and cook on medium to low heat for about 30-40 minutes until the beans are soft.
  • In the meantime, in a non-stick heavy bottom pot with a tight fitting lid, heat 4 tablespoons of oil or butter and saute the chopped onions until they turn golden, add turmeric and cumin. Stir thoroughly.
  • Add the mung beans to the onions, mix gently and cook them together for 5-7 minutes.
  • Add the rice to the pot and enough water to cook the type and amount of rice you use. Add sea salt to taste. Bring to a boil, place a clean soft kitchen cloth between the lid and the pot to absorb the excess moisture and close the lid tightly. (I didn't do this part).
  • Cook for 30 minutes on low heat.
  • Serve warm on a platter with plain yogurt dibis, date syrup or Mast-O Khiar - Persian Yogurt and Cucumber Dip such as recipe#252416.
  • Enjoy!

Nutrition Facts : Calories 358.6, Fat 2.2, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 68.9, Fiber 11.5, Sugar 1.5, Protein 17

PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)



Persian Rice With Fava Beans and Dill (Baqala Polow) image

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

2 cups (400g) white basmati rice
3 lbs (1.3kg) fresh fava beans, or 1 lb (450g) frozen fava beans
½ cup (120ml) olive oil
1 (4-inch/10cm) cinnamon stick
1 leek (white and green parts), finely chopped
4 cloves garlic, peeled and crushed
2 teaspoons salt
½ teaspoon freshly ground pepper
¼ teaspoon turmeric
2 tablespoons ground cardamom
2 tablespoons rose water
3 cups (700ml) water
3 cups (250g) coarsely chopped dill weed
½ teaspoon ground saffron dissolved in 2 tablespoons rose water
Fried eggs and Yogurt and Persian Shallot Dip for serving (optional)

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.

LAMB SHANKS WITH RICE AND FAVA BEANS



Lamb Shanks with Rice and Fava Beans image

This recipe, from "Food of Life" cookbook author Najmieh Batmanglij, is a Persian New Year specialty that symbolizes spring fertility and renewal.

Provided by Martha Stewart

Categories     Lamb Recipes

Number Of Ingredients 27

6 tablespoons canola oil
4 teaspoons sea salt
1 teaspoon ground black pepper
1/2 teaspoon turmeric
1 tablespoon all-purpose flour
6 (3/4- to 1-pound) lamb shanks, rinsed and pat dry
2 large onions, thinly sliced
8 cloves garlic, chopped
1 teaspoon ground saffron
1 cube sugar
1/4 cup rose water
1 tablespoon honey
2 tablespoons freshly grated orange zest
1/2 cup freshly squeezed lime juice
2 teaspoons advieh (Persian spice mix)
3 cups long-grain basmati rice
2 pounds fresh or 1 pound frozen fava beans, shelled
2 tablespoons sea salt
5 cardamom pods, crushed
1/4 cup plus 2 tablespoons rose water
1 teaspoon ground saffron
1 cup canola oil or clarified brown butter
1/2 cup milk
6 cups fresh dill, finely chopped
10 pieces baby green garlic, trimmed, halved lengthwise, and thinly sliced on the bias, plus 3 pieces tied together in a knot
Plain yogurt, for serving
Bitter orange, for serving

Steps:

  • Cook the meat: Preheat oven to 325 degrees.
  • Heat 3 tablespoons oil over medium-high heat in a large Dutch oven. In a small bowl, mix together 2 teaspoons salt, 1/2 teaspoon pepper, turmeric, and flour. Lightly dredge lamb shanks in salt mixture, shaking off excess. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
  • Add remaining 3 tablespoons oil to Dutch oven; add onions and garlic; cook, stirring, until soft and translucent. Place saffron and sugar cube in a mortar and add rose water; using a pestle, grind until dissolved. Transfer saffron-rose water mixture to Dutch oven along with honey, orange zest, lime juice, remaining 2 teaspoons salt, remaining 1/2 teaspoon pepper, and advieh; cook, stirring, for 30 seconds.
  • Return lamb shanks to Dutch oven; add 1 cup water and cover. Transfer to oven and bake for 2 hours. Turn lamb shanks and re-cover; continue baking until lamb is tender and falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
  • Make the rice: Place rice in a large bowl and add enough warm water to cover; drain and repeat process 4 more times. Set rice aside. If using fresh fava beans, shell and remove outer layer of skin; if using frozen, soak in warm water and remove second skin. Set aside.
  • Bring 8 cups water and 2 tablespoons salt to a boil in a large nonstick saucepan. Add rinsed rice, cardamom pods, and 2 tablespoons rose water; let boil, gently stirring to loosen grains of rice that have adhered to the bottom, until rice is soft and has risen to the surface, about 8 minutes. Drain in a large fine mesh sieve and rinse with 2 cups water; reserve saucepan.
  • Place saffron in a mortar and add rose water; using a pestle, grind until dissolved. In a large bowl, mix together 1/2 cup oil and milk, 1 teaspoon saffron-rose water mixture, and 2 1/2 cups drained rice. Spread mixture over the bottom of saucepan, pressing with a spatula to make even. Add fava beans, dill, and chopped green garlic to remaining rice in colander; toss to combine. Using a spatula, gently transfer to saucepan, forming a mound. Sprinkle with remaining saffron-rosewater mixture; cover and cook over medium heat for 10 minutes.
  • Meanwhile, in a small bowl, mix together remaining 1/2 cup oil and 1/2 cup warm water; pour over rice mixture in saucepan. Top with knotted green garlic and season with salt. Wrap the lid of the saucepan with a clean kitchen towel and cover saucepan firmly to prevent steam from escaping. Decrease heat to low and cook for 70 minutes. Remove from heat and place saucepan on rimmed baking sheet lined with a damp kitchen towel; let cool for 10 minutes. Do not uncover.
  • Uncover and remove knotted garlic; set aside. Using a wooden spatula, loosen the crust from the bottom of the saucepan. Place a large platter over the top of the saucepan; invert saucepan to remove rice. Garnish rice with knotted garlic and serve with lamb, yogurt and bitter orange.

BAGHALI POLO - PERSIAN RICE WITH LIMA BEANS



Baghali Polo - Persian Rice With Lima Beans image

A fresh and delicious Iranian rice dish. This recipe is vegetarian; however, it is soooo good served with chicken! From My Persian Kitchen.

Provided by Barbell Bunny

Categories     Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

3 cups basmati rice, cooked
1 (14 ounce) package frozen lima beans
3 bunches dill, freshly chopped (About 5 1/2 cups)
3 garlic cloves, minced
2 tablespoons yogurt
1 pinch saffron
3 teaspoons spices, advieh (this can be found at a Middle Eastern market, or you can use vegetable or chicken bouillon)
3 tablespoons canola oil
salt and pepper

Steps:

  • In a saucepan, saute the onion and lima beans over medium heat for about five minutes. Season with salt and pepper.
  • In a small bowl, combine saffron water and yogurt. Add 1/2 cup of your basmati rice to this bowl and mix.
  • In a large pot, add enough water to thinly cover the bottom. Add 3 tablespoons canola oil and give it a swirl so the water and oil mix.
  • Layer the bottom of the pot with the rice and yogurt mixture.
  • Add a handful of chopped dill to the pot then cover with a small layer of rice.
  • Sprinkle 1 teaspoon of advieh over the rice.
  • Add a generous layer of lima beans.
  • Add a generous layer of chopped dill.
  • Gently mix the rice, fava beans, and dill.
  • Continue layering until you are out of both rice and the vegetables. You should finish with a layer of rice. Sprinkle 1 teaspoon of advieh on top.
  • With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
  • Cover and on high for 10 minutes.
  • Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.
  • Halfway through the cooking process, drizzle 2 tablespoons of melted butter or oil over the rice. If you'd like, you can also add a pinch of saffron to the butter or oil too.

Nutrition Facts : Calories 484.6, Fat 10.1, SaturatedFat 1.2, Cholesterol 0.6, Sodium 59.7, Carbohydrate 86.3, Fiber 7.5, Sugar 2, Protein 12.1

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From hungrynomad.net


PERSIAN MORASSA POLO | JEWELED BROWN RICE RECIPE - PERSIANGOOD
2021-06-04 Morassa Polo is a traditional Persian dish that is made by rice and different ingredients. Those ingredients give the rice different and attractive colors. That is why the dish is sometimes called jeweled rice, because of the beautiful and various colors. People from Khorasan call this dish Ranginak Polo, which means colorful rice. Because of ...
From persiangood.com


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