April 16, 2012


I've been craving simpler foods lately.  I think spring has something to do with it.  Or maybe it's that my tastebuds need a bit of a break from the tangy, spicy, and hot.  This rice recipe is simple and subtle, and just the thing if you're looking for something a little simpler for dinner this evening.  It's persian rice dish and I think it's pretty simple to make too.  

Here's the recipe!

Persian Dill & Peas Rice (Nokhod Polo)
by my Mom

about 1/3 cup dry dill
vegetable oil
3 tbsp milk
2 cups of rice
4 cups frozen peas

Place the rice in a non-stick pot and rinse thoroughly.  Add 4 cups of water.  Place the pot on the stove on high heat and let the water/rice come to a boil.  This part is tricky: you need to add the peas to the water right before the rice is fully cooked.  I basically wait until the rice has doubled in size and then I add the frozen peas right to the pot.  Bring the water back up to a boil, then remove it from the heat.  Drain water from the rice & peas using a sieve.

In the same pot, add the milk and 2 tbsp oil (this will help the bottom of the rice crisp up, a persian treat called Tahdeeg which literally means pot-bottom).  Add 1/3 of the rice & peas to the pot, then sprinkle with 1/3 of the dill.  Continue adding the rest of the rice & peas and dill in the same layering fashion, finishing with the dill.  Sprinkle the rice with another 2-3 tbsp of oil.

Place the pot on medium low heat with the cover on and let it cook for 30mins until the bottom crisps up and you have tahdeeg.

Season with salt.  Served with yoghurt, it's just delicious.  We made a special yoghurt with grated cucumber and dried mint.


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