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Wednesday, November 18, 2009

Persian pilaf

i learned this dish from a friend from Iran back in grad school. Delightful mix of rice, herbs, green onions and olive oil creating a fragrant, colorful and very tasty side dish.

4 servings

1 cup brown basmati rice
2 tbsp each: chopped fresh dill, cilantro, parsley, green onions
1/2 cup cooked lima beans
3 tbsp olive oil
1 tsp sea salt
1/2 tsp freshly cracked black pepper

Soak rice overnight and then rinse. Parboil in 2 cups water for 10 minutes, drain

Add all ingredients to a cast iron dutch oven. Add 1 cup boiling water and cover tighly. Bake at 350 for 45 minutes. The rice will form a delightful crust on the bottom (okogee in Japanese and i think Tadjik (sp?) in Farisi).

Serve hot. This goes really well with eggplant stewed with tomatoes in the summer

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