Baghali (Lima Bean) Polo is a colorful and delicious dish made with basmati rice, lima beans and dill weed. It can be served with lamb shank or baked chicken.
This delicious sweet and sour rice dish is served best with joojeh (chicken) kabob or koobideh (ground beef) kabob. The unique flavor of tart cherries with crunchy nuts makes it one of my f avorites. Enjoy!
** in place of fresh sour cherries, you can use Sadaf sour cherries in light syrup. Just drain the syrup and reduce the amount of sugar to 5 Tbsp.
1. Toast the almonds in a dry skillet on medium heat, stirring to prevent burning. Once brown, immediately remove almonds to a bowl.
2. Dissolve the saffron in 1 tablespoon of hot water. Add to cooked basmati rice and season with salt.
3. In a small skillet on medium heat, melt the butter with the sour cherries, sugar, and water stirring until the sugar is completely dissolved and cherries soften.
4. Combine the sour cherry mixture with the saffron basmati rice, stir together gently. Spoon onto serving dish and garnish with a few toasted almond slivers and sour cherries.
This refreshing appetizer is easy to make and only requires a few ingredients. You can double or triple the recipe for a large party or scale it down for a quick snack. Use it as a dip for veggies (baby carrots, zucchini, celery stalks and radishes), spread on top of grilled pita bread for a delicious appetizer or add to the dinner table for the perfect side dish. My family loves to use mast-o-kheeyar as a dip for potato chips!
Combine all ingredients together. Serve in small bowl.
Fresh mint leaves
Plain yogurt (I prefer 3.5% or 4% fat, though you could use 1% or fat-free as well)