Iranian Rice - a Different Way...
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Main Ingredients
- 1 cup white rice
- 2 cups chicken stock (or 1 14.5 oz. can)
- 15 ounces white beans, drained (Great Northern)
- turmeric (to taste)
- cayenne powder (to taste)
- onion powder (to taste)
- garlic powder (to taste)
- dried dill weed (to taste)
- salt (to taste)
- 1⁄2 cup olive oil
-
Sauce Ingredients
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon sugar
- 2 cups sour cream
- dried dill (to taste)
directions
- Season beans with dill, onion powder, and cayenne.
- Heat seasoned beans slowly in a skillet.
- Put broth in a bowl and season with turmeric, onion powder, garlic powder, and cayenne.
- Put rice in the bottom of a sauce pot and douse LIBERALLY with olive oil.
- Toast rice on high heat, constantly stirring, until all oil is absorbed and rice is light brown and smells like popcorn.
- Immediately transfer seasoned broth into the rice pot (and be prepared for a loud noise!).
- Stir rice/broth mixture, boiling on high heat, until liquid is absorbed by about 1/2.
- Cover and simmer on low for 20 minute while you make the sauce.
- In a small bowl, mix sour cream, dill weed, lemon juice, and sugar, and then refrigerate the sauce.
- Serve rice hot with beans over the top and cold sauce on the side, or mix rice & beans together and refrigerate for a cold lunch or salad!
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