how to make shevid polow  {for 4-6}:

• 2-2.5 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)