Baghali polo or Persian dill rice is a fragrant and fluffy rice dish that pairs the pleasant flavors of dill, basmati rice and saffron with plump soft broad beans. All topped with a delightfully crunchy golden crust.
Ingredients
Potato Crust (optional)
2 tbsp olive oil or butter, grass fed
3 potatoes medium, sliced
2 pinches salt
2 pinches black pepper ground
1/2 tsp coriander seeds or cumin seeds, crushed
Dill Rice
5 cups dill weed fresh chopped (or 1¼ cup dried dill)
10 cups water
2 tbsp salt
3 cups basmati rice white, rinsed
1 lb lima beans fresh or fava beans, see note 7
2 cloves garlic grated
3 tbsp chives finely chopped (or green onions)
1 tsp saffron ground and dissolved in 2 tbsp hot water
4 tbsp olive oil or butter, grass fed
US Customary - Metric
Instructions
Preheat oven to 350 degrees F.
Boil 10 cups of water with 2 tbsp salt in a large cooking pot. Add basmati rice and boil at medium high to high heat for 4 to 5 minutes until rice grains are soft. Stir the rice while it is cooking. Drain rice in a colander and set aside.
Potato crust (optional): Heat 2 tbsp of olive oil or butter in oven proof dish such as Pyrex baking dish. Spread the oil or butter evenly and sprinkle half the salt, pepper and coriander/cumin seeds (if using).Next arrange the medium thick potato slices. Then sprinkle the rest of salt, pepper and cumin.
Spread a layer of rice, followed by sprinkling a thin layer of dill weed. Mix the grated garlic and chives and sprinkle some of it.
Assemble the dill rice by making several alternating thin layers of rice, dill weed and sprinkles of the garlic-chives mixture.
Finally top it with a rice layer. Pour 4 tbsp olive oil or melted butter all over and then sprinkle the saffron water.
Cover with a sheet of aluminum foil and seal well. Bake for an hour or more until steam builds up well. If making the crust (tahdig) it should be golden.
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