Persian Lima Beans and Dill Rice

In Los Angeles, there used to be a Persian restaurant which was my hubby’s favorite place. And my favorite was Lamb shanks with the Lima beans Dill rice. This rice is extra ordinarily delicious. I just love it.

When I give it to my kids I call it the “hairy rice” because the dill looks like little hair stuck to the rice and it adds some fun to the rice and the kids like it.

Persian Lima Beans and Dill Rice

Dill and Lima Beans rice

Ingredients:

1. 3 cups basmati rice cooked according with ½ teaspoon salt to the directions on the package.
2. 1 bunch Dill stripped form the tough steams and chopped
3. 1 can small lima beans rinsed and drained
4. 1 tablespoon freshly squeezed lemon juice.
5. ½ tablespoon olive oil

In a pan heat the oil and add the lima beans to it. Cook them for 5 minutes. Mash some of them with the back of the spoon. Add dill to it and mix well. Add the rice and the lemon juice and mix well. Serve with your favorite chicken or lamb dish

Iranian jeweled rice

In Los Angeles there used to be a Persian restaurant which was my husband's favorite favorite favorite. 

Today for some reason I got thinking about its lentil rice which was my favorite with lamb shanks. 

I cooked similar rice with lots of dry fruits and chicken drumsticks 

Persian jeweled rice ( rice with lots of dry fruits)

Ingredients 

1. 6-8 chicken drumsticks 

2. 1 tablespoon each of olive oil and canola oil

3. 1 medium large red onion chopped fine

4. 1 teaspoon grated garlic

5. 1/2 teaspoon ginger garlic paste, saffron 

6. 1 tablespoon each of chopped walnuts, dates, cranberries, raisins, almond, chopped mint

7. 1 large carrot cut into match sticks

8. 1 lemon squeezed for juice

9. 1/2 cup lentils

10. 2 1/2 cup basmati rice

In a pan heat the oil and fry the onions on low flame for 10 minutes. Add ginger and ginger garlic paste and fry for a minute. Add drumsticks and fry for 10 minutes. Add 1 cup hot rice and cover and cook for 30 minutes

Add 1 cup hot water to lentils

After do minutes take the chicken out of the pan and add the rest of the ingredients and cover and cook for 20-30 minutes. Until the rice is cooked. Add the chicken back to the pot and enjoy.

Lamb with lentils and Saffron Pulao

I started searching for lamb dishes with beans and the dish I finally made has a little Persian touch to it and is definitely one of the best lentil dishes I have every eaten. This dish has lentils and lima beans . The original recipe called for Sultanas (I am guessing these are Lima beans...I have seen them somewhere ) . But anyway since I couldn't find Sultana beans I used canned Lima beans and the dish turned out to be great.
                   And I made Saffron Pulao to serve this lamb dish with. This is a bit different from the Saffron Rice I make. And this is equally delicious. So please enjoy a great dinner

Lamb with Lentils (Lamb meat with spicy lentils and beans)

Lamb with beans and lentils

Ingredients:

1. 1 lb lamb or goat cut into medium bite size pieces
2. 1/2 cup lentils
3. 1/2 can lima beans drained
4. 1 bay leaf
5. 1 inch cinnamon stick broken
6. 1/2-3/4 teaspoon each of salt and chilly powder
7. 1/2 teaspoon each of turmeric, cumin powder, coriander powder, ginger-garlic paste
8. 2 tablespoons oil
9. 1 medium onion chopped
10. 1 big or 2 small green chillies slit
11. cilantro for garnishing

In a pressure cooker heat the oil and fry the onions till they start turning brown. Add green chillies, cinnamon and bay leaf and fry for a minute. Add lamb and fry for 5 minutes. Add ginger-garlic paste and fry for a couple of minutes. Add all the spices and stir to combine. Add 1/2 cup water and cook for 3-4 whistles. At the same time in another pot add the lentils with 2 cups of water and cover and bring to a boil. Simmer on medium heat for 25-30 minutes until the lentils are cooked through.

               Let all the steam from the pressure cooker escape, open it and add the lentils and lima beans to the pot. Add 1/2 cup water and simmer for 10 minutes. Garnish with cilantro and serve with roti or Saffron Pulao

Saffron Pulao (Rice cooked with Saffron)

Saffron Rice

Ingredients:

1. 2 cups basmati rice washed and soaked in water for 10 minutes.
2. 1/2 teaspoon saffron crushed
3. 1/2 teaspoon salt
4. 1 cup milk
5. 2 cups water
6. 1 tablespoon oil
7. 1/2 cup sliced red onions

In a heavy bottomed pan heat the oil and fry the onions till they become golden brown. Add the milk and water and salt and bring to a boil. Add saffron and drained rice and simmer on low for 20 minutes or until rice is cooked. Serve