Recipes ideas for Vegetables
Persian Green Rice with Broad Beans (sabzi polo)
1 cup packed chopped parsley
1 cup packed chopped fresh coriander
1 cup packed chopped dill
1 cup packed chopped green onions(spring onions)
2 cups of fresh peeled broad beans (fava)
2 cups basmati rice, washed and drained
1/4 teaspoon turmeric
1/2 teaspoon salt
A few tablespoons of olive oil or lamb fat
(Other herbs typically used are green fenugreek and mint. I use less of these herbs because of their strong flavor, about half a cup.) Boil a couple of liters of salted water. Add the rice when the water reaches a boil and stir so it doesn’t stick to the bottom. Cook until the rice has a slight resistance when biting into it, the equivalent of al-dente. The rice should start to become translucent at this point. This takes only a few minutes so the rice should not be left alone during this time unless you know exactly how long it will take. Drain the rice with cold water to stop the cooking. Since the rice is cooked in salted water, it retains some of the saltiness.
Meanwhile, heat olive oil or lamb fat in a wide, shallow pot. Add the herbs and spices and sauté for 1-2 minutes. Add the rice (drained of any water) and mix carefully. Cover and cook on very low for 30 minutes. Steam should not escape from the pot. If this happens wrap a thin kitchen towel oven the cover to close the lid more tightly. The rice will continue to cook in the steam and should be soft but not mushy. A rice crust should form at the bottom called tahdig.
Another way of preparing this dish is the absorption method. For this, it is essential to know how much water the rice can absorb.
Sauté the herbs, broad beans and spices. Add the rice and three cups of boiling water. Mix well, cover and cook for twenty minutes. Remove from heat and keep covered for another 10 minutes.