About: Baqala Polo

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An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Iranian rice with beans and dill weed. This is one of the most amazing dishes I've ever eaten. Rich and savory!Ingredients * 3 cups long-grain rice, well-rinsed * 8 cups water * salt * ¼ cup melted margarine * ⅛ teaspoon saffron, dissolved in 2 tbs warm water (optional) * 1 lb frozen lima beans * ¼ cup dried dill weed, or ¾ cup freshDirections

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rdfs:label	Baqala Polo
rdfs:comment	Iranian rice with beans and dill weed. This is one of the most amazing dishes I've ever eaten. Rich and savory!Ingredients * 3 cups long-grain rice, well-rinsed * 8 cups water * salt * ¼ cup melted margarine * ⅛ teaspoon saffron, dissolved in 2 tbs warm water (optional) * 1 lb frozen lima beans * ¼ cup dried dill weed, or ¾ cup freshDirections
dcterms:subject	Recipes that need photos Dill Recipes Long-grain rice Recipes Persian Vegetarian Saffron Recipes
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	Iranian rice with beans and dill weed. This is one of the most amazing dishes I've ever eaten. Rich and savory!Ingredients * 3 cups long-grain rice, well-rinsed * 8 cups water * salt * ¼ cup melted margarine * ⅛ teaspoon saffron, dissolved in 2 tbs warm water (optional) * 1 lb frozen lima beans * ¼ cup dried dill weed, or ¾ cup freshDirections 1. * Cook lima beans until done. Drain. Set aside. 2. * Bring a large pot of salted water to boil. 3. * Add rice to water. Boil 5–10 minutes, until rice is no longer crunchy, but still firm. Stir occasionally to prevent sticking. 4. * Drain rice in colander. 5. * Mix beans and dill weed with the rice. 6. * Put half of the melted margarine in the bottom of the rice pot. 7. * Put the rice back into the pot, a spoonful at a time, heaping it into a mound, not touching sides of pot. 8. * With a chopstick or similar tool, poke holes in the rice in several places. 9. * Pour the remaining melted margarine over the rice. 10. * Cover the underside of the pot lid with a dish towel, and put lid tightly on pot. 11. * Cook rice about 20 minutes over medium heat, then turn heat to low, and cook for another 30 minutes. 12. * The rice on the bottom of the pot should become golden and crispy. 13. * Soak bottom of pot in cold water for a few minutes, to loosen this. 14. * Put rice onto a serving platter, surrounded by chunks of crispy rice. 15. * Take ⅔ cup of the rice, mix it with the dissolved saffron, and sprinkle over the rest of the rice as a garnish.

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