my noosi’s dill herbed rice {شوید پلو} with black-eyed peas {loobia cheshm bolboli}: shevid polow

 

persian style dill herbed rice with blackened peasas soon as i saw the beautifully green bunches of fresh dill at the market i knew what i wanted (or almost had) to make with them. dill-herbed rice, or shevid-polow as we call it in farsi. dill is one of my absolute favorite herbs i can never resist buying when it is in season looking all fresh and darkish green and beautiful. i love the scent it creates and leaves in my kitchen as i chop it, and the slightly different aroma that surrounds me as it steams away with the basmati rice. [talking

black eyed peas and rice

about scents and aromas reminds me of a side note: this post on the lovely perfume blog kafkaesque references mine on baghali polow, another dish loaded with fresh dill]. as with most my food obsessions, i first fell in love with dill in my grandmother’s kitchen in Tehran-it seems to me she was always chopping herbs-or maybe i was so often around when she did, because i loved watching (and smelling) her doing it so much. it was the way she bunched them tightly together with one hand while gracefully slicing them ever so thinly with the other. she was a true expert with the knife. and so many other things. thinking back on it, hers was not a sophisticated kitchen with many fancy gadgets-but trust me when i tell you some serious magic happened there. and boy was i lucky to be a small part of it as taster/assistant/taster/observer/taster in chief.

finely chopped dill even though i didn’t fully realize it then, she was constantly, indirectly, and deliberately teaching me things every time i was with her.  i can hear her voice in my head: sharing, reminding, cautioning, praising, cautioning some more. one of the dishes she taught me was shevid polow layered with her favorite beans: black-eyed peas, or “cheshm bolboli” (translates to parrot eyes for obvious reasons). It is the type of absolutely delicious nourishing dish that reminds you of all good things and fills you with pure (stomach) contentment. well worth the work and the wait.

how to make shevid polow  {for 4-6}:

  • making persian rice with herbs2-2.5 cups finely chopped fresh dill (remove the thicker stalks, wash, allow dill to dry, then chop)
  • 2-3 cups basmati rice, washed several times in water until it runs clear
  • 1/4 to 1/2 cup vegetable oil
  • 1-2 tsp ground cinnamon
  • 1-2 tsp toasted cumin seeds
  • 1 tsp dry rose petals (optional)
  • 1 tsp ground saffron
  • 1-1.5  cups black-eyed peas, cooked (soak overnight and cook until just tender)
  • sea salt to taste (and for boiling the rice)

persian steamed rice with herbs

    1. bring a big pot (non stick) of salted water to boil (about 6-8 cups). add washed and drained basmati rice. allow it to come to a rolling boil and  keep the heat on high for about 7-9 minutes. turn off the heat and drain the rice in a mesh colander. wash with cold water and allow it to drain. also see this recipe for inspiration.
    2. add about 3-4 tbs of vegetable oil, 2-3 tsp of water and 1/2 of the ground saffron (or 4-6 saffron strands seeped in hot water) to the nonstick pan. heat together for 1-2 minutes on high. remove from heat and add a thin layer of rice, followed by a generous layer of dill and black-eyed peas (see pictures above). sprinkle evenly and lightly with cumin seeds, sea salt to taste, and cinnamon. (with your hands or a spatula) carefully combine everything together as you go.
    3. repeat this process until your ingredients are used and you have created a “dome” or pyramid of layers. top with remaining saffron and a generous sprinkle of cinnamon, cumin seeds, and rose petals. drizzle with another 3-4 tbs of oil (using a slotted spatula to evenly distribute) and about 1/4 cup of water.
    4. cover the pot first with a paper towel or clean dishtowel and then tightly with the lid. Heat the pot on high for about 8-10 minutes (stay close to the pot)-this will help create the favorite crispy rice (tag-deeg) at the bottom of the pot. reduce the heat after 10 minutes (at most) to med/low and allow the rice to steam for another 45 minutes to an hour. serve with saffron braised chicken, veal or lamb shanks and a shirazi salad (tomatoes, persian cucumbers, green onions, mint, lime juice, olive oil, sea salt & pepper).

shevid polow tahdeeg

 

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baghali polow: steamed basmati rice with dill and fava beans served with saffron braised veal

last year my special someone chose steak and fries (with entrecote wannabe sauce) for his birthday dinner. that was a good dinner, and we were all happyhappy afterwards. boy did the year go by in a flash! he just had another birthday, and this time, he chose baghali polow { باقلا پلو } for his special dinner, served with saffron braised veal shanks as a must, no less! i called the butcher right away, and they actually had some beautiful fresh ones available-oh joy! baghali polow is the perfect (special) meal for the spring and early summer months when the ingredients are abundantly available. i’ve already shared a {brown rice} “mock” baghali polow recipe, but this time we’re making the traditional version-the one my grandma used to cook for us often with so much love and care. there’s nothing like the smell of chopped fresh dill (combined with the garlicky warm aroma of slowly cooking veal) traveling through the house with the promise of a most delicious meal to follow. every time i chop herbs for my persian dishes i literally see my grandma’s (mammaan) hands in my mind’s eye as she held a huge bunch of clean herbs together tightly and slicechopslicechopsliced away at the ends with a sharp knife and an unbelievable combination of intensity and grace. she would often caution: “pull you fingers in like this so that you won’t cut yourself by mistake…” i’m reminded of a funny story: years ago i was buying  mounds of herbs (we’re talking bunches and bunches of parsley and mint) for a persian celery stew (khoresh-e-karafs)  (for a dinner party) and the woman at the check out asked me if i  had a bunny i was feeding!! i told her i has several :-) you will need plenty of fresh dill weed for this dish-some people use dry dill and insist that it works just as well (it does NOT)! if you have the patience and time necessary to double peel (see here for how) the broad (fava) beans, fresh is always best, if not, the frozen ones are a good substitute. get ready to be surrounded by the heavenly aroma this dish creates as it braises (veal shanks) and steams (rice) away! Continue reading
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