Feb 15
I typically make Baghali Polo ba morgh (Lima Bean Rice with Chicken), also referred to as Shevid Baghali (Dill and Lima Bean Rice). Of course instead of chicken you can always serve the dish with stew meat. This time I decided to try Khoresht-e Baghala ba Goosht. Its a bit different…but in very good way.
Khoresht e Baghala
Ingredients (6-8 people):
500 grams of stew meat (approximately 1 lb)
250 grams frozen or dry Lima Beans
3 tablespoons dry Shevid (Dill) or 500 grams fresh Dill
4 - 5 tablespoons chopped onion
water
1/2 cup to 1 cup oil
2-3 eggs (optional)
salt/pepper
turmeric
Directions:
Cut the meat up into pieces (if not already done) then wash the meat. In a pot pour a bit oil and fry the onions until golden. Once the onions are ready add the meat and stir. Add turmeric, salt, and pepper to the meat and stir. Add 3 - 4 cups of cold water after a few minutes of cooking the meat and allow the meat to cook for 20- 30 minutes (place the lid on the pot). Make sure the stove top heat is on medium or medium-low.
If using fresh dill, wash the dill and then chop it up finely. Fry the Dill in a bit of oil for a few minutes. Note: you may choose to not fry the dill, especially if using dry dill. Either way try to use a very small amount of oil to fry the dill. Add the Dill and Lima Beans to the stew after the meat has had a chance to cook. Allow the Khoresht-e Baghala to completely cook and for the Lima Beans to fully cook, but not become mashed up. Cook the Khoresht for a 2 - 3 hours for it to fully cook and give out oil.
If you want to add the eggs to the stew once it is prepared in a bowl mix add the eggs and some salt. Do not whip the eggs together, but rather stir the contents just once. Pour the egg mixture in batches into the Khoresht (while it is still on the stove cooking), then stir the stew. After an additional 5 - 10 minutes you can serve the Khoresht with rice that you have prepared.
Tagged with: Dill • Lima Beans • Meat
Feb 01
This Aash is very similar to Aash-e Reshteh, except in place of reshteh you use jo (barley). You should definitely make this Aash its really filling and tasty!
Aash e Jo
Ingredients (10-12 servings):
250 grams pearled barley
200 grams sabzi which is made up of: parsley, tareh (can use chives or ends of green onions instead), spinach, cilantro, dill (shevid) — use one bunch of each, or if using dry dill use 1 tablespoon
750 grams beans made up of: garbanzo beans (nokhod), white beans, kidney beans, and lentils
1 cup rice
5 tablespoons fried onion
3 - 4 cups Kashk
salt and pepper (desired amount)
turmeric 1 tablespoon
Directions:
Its best to soak the beans for a few hours prior to cooking the Aash since this will speed up the cooking time. Also, soak the rice in water after rinsing the rice a few times.
In a large pot add the fried onions (or you can fry them at this time in the pot with a tiny bit of oil), the beans (after draining out the water they were soaking in), and the turmeric. Saute the ingredients for a few minutes then add about 5 cups of water, cover, and leave on medium heat for contents to cook for approximately 30 minutes. After 30 minutes add the barley and the rice and mix the ingredients together, then cover the pot again and place on medium low heat. Every now and then stir the aash. Then clean and chop up the sabzi and add to the aash.
The aash will need to cook for a couple hours before it is ready. I had the aash cooking between approximately 6 - 7 hours before it was thickened and completely ready (ja oftadeh).
After it is prepared remove the aash from the heat and add part of the kashk. When you are serving the aash you can add some more kashk on top and then place some on the table for guests to add extra as desired to their bowl. You can also add some fried onions and fried mint to the top of the kashk you are serving as well.
Enjoy!! 
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Tagged with: Barley • chives • Cilantro • Dill • Garbanzo • Green Onions • Kashk • Kidney Beans • Lentils • Mint • Parsley • Tareh • White Beans
Nov 05
I didn’t know of this dish until I became friends with plenty of people from Shiraz. Its a vary tasty Persian recipe that can be eaten with Koofteh (meatballs) or chicken. The Shevid Loobia (Loobia Polo Shirazi) I have explained below is made with Koofteh (meatballs). Also, a key item that adds a sweet and sour taste is the Rob va Shireh (a pomegranate and sugar syrup) that is poured over the Shevid Loobia rice.
Shevid Loobia
Ingredients for 4-6 servings:
3 cups rice –rinse rice and soak in warm water for 2-3 hours, add salt to the water
1 cup black eye peas –I used Persian black eye peas from Shiraz that are extremely tiny, so I used less than 1 cup of black eye peas — rinse the beans and soak in cold water for 2-3 hours
1 large onion –half to be grated for the ground beef and half to be chopped up
.75 lb to 1 lb ground beef
1/2 cup Shevid (dill) — dry dill or fresh dill
turmeric
salt/pepper
pomegranate paste — desired amount (the more you use the more sour your syrup will be)
sugar –desired amount (the more you use the sweeter your syrup will be)
3/4 cup water
oil
Loobia Polo Shirazi
Directions:
For the Koofteh (meatballs) — in a bowl add the grated onion, ground beef, some turmeric powder, salt, pepper, and any other desired spices. Mix ingredients well. In a frying pan heat up oil (medium heat) and add the chopped onion. Begin forming tiny meatballs and placing it in the frying pan. Once all the Koofteh is prepared stir the contents around and then place the lid on top of the frying pan. Leave the heat on a medium-low temperature and all the meatballs to cook.
In a small pot boil some water and add the loobia (beans). Allow them to cook on a medium heat for 20-30 minutes (or until soft) then drain out water in a strainer.
Shevid Loobia
In a large pot bring water to a boil and add the loobia into this pot, then add the rice. Allow the rice to boil and then you want to strain the contents and drain out the water. If you are using fresh dill you will need to add it into the pot as well. Return the pot to the stove top and add 1/2 a cup water to the pot and some oil. If using dry dill add half of the rice to the pot then sprinkle the dill over the rice and cover with the remaining rice. Place a towel or cloth over the lid of the pot and place it on the pot. The stove top temperature should be on high, and once steam begins leaving the sides of the pot you will take the temperature down to low. Leave on the stove top for over 45 minutes (the longer it stays the crispier your tah digh will become).
In a small pot you need to pour in the water (3/4 cup) and bring it to a boil. Add the amount of sugar you prefer and stir, then add some robeh anar (pomegranate paste). You will end up with a syrup that has a sweet and sour taste and goes very well with Shevid Loobia (Loobia Polo Shirazi).
When the Shevid Loobia polo (rice) is done you want to mix together the dill with the rice as you are taking it out of the pot. Serve with the koofteh and pomegranate/sugar syrup. If you choose you can add some saffron to the a bit of the rice and sprinkle it on top of the rice in the serving dish. Its best to not pour the syrup over all the Shevid Loobia, but to allow everyone to add it themselves to the Shevid Loobia in their plates.
Tagged with: Beef • Black Eye Peas • Dill • Pomegranate Paste • Sugar
