If you’ve been following this month of Persian cooking, you’ll know that the cuisine uses a lot of different herbs, fresh and dried. Dill is a popular herb that is showcased in two recent side dishes I made. My favorite was this celery & walnut dill salad.
Celery & Walnut Dill Salad
2 stalks celery, chopped small
1/3 c. chopped walnuts
1 Tbsp. vinegar
2 tsp. olive oil
Dried dill, salt and pepper to taste
Simply mix everything together except the walnuts and let sit to blend the flavors for a couple of hours. Then mix in the walnuts just before serving. This makes about 2 servings as a side dish or snack, I think feta cheese would be a good addition too.
Another dill dish was Baqali Polo, or rice with fava beans and dill weed. I used canned fava beans, my first time cooking with that ingredient! The recipe states that lima beans can also be substituted.
Baquali Polo (rice with fava beans and dill weed)
1 1/2 c. uncooked basmati rice
5 oz. canned fava beans or lima beans, drained (can also use fresh or dried and reconstituted beans)
1/4 c. dried dill weed
Boil the rice in salted water until al dente. Drain and rinse the rice briefly. Mix in beans and dill weed. Steam on low heat until rice is cooked through. The traditional rice preparation as done in a previous post for adas polow is preferred. I used brown basmati rice in this case, so I still didn’t acheive the tah dig crustiness on the bottom. One of these days I’ll use the right rice and the right pan to make that work!
Both recipes adapted from Persian Cuisine, by M.R. Ghanoonparvar