day late
money? whats that?
Evening Vipper,
I thought I'd re-post this here from the site where I first posted it, as a reminder that Mrs. late never got YOUR method for making Ice-in-Heaven. hint hint.
This is called Lubia Polo (Rice with Green Beans)
3 cups basmati rice
1 lg. onion, peeled and chopped
2 cloves of garlic peeled and chopped
2 lb.s stew meat cut into 1/2 inch cubes or 1lb hamburger
5 tblspn oil
1 lb sliced peeled tomato drained or 6 lg fresh tomatos sliced and peeled
2 lb.s fresh green beans cleaned and cut into 1/2 in pieces
2tspn cinnamon
1 1/2 tspn salt
1/4 tspn pepper
1/2 tspn ground saffon dissolved in 2 tblspn hot water
2 tblspn yogert
Clean and wash rice, set aside. In saucepan brown onion, garlic, and meat in oil. Add tomato, green beans, cinnamon, salt and pepper. If using canned tomato make sure to drain. Cover and cook at low heat for 40 min. Bring 8 cups water and 2 tblspn salt to boil in large non-stick pot. Pour washed rice into boiling water. Boil briskly 6-10 min. over high heat. stirring twice. Bite a few grains, if soft but not too soft rice is ready to be drained in colander and rinse in 2 or 3 cups water. In same pot heat 2 tblspn butter. In a bowl combine yogert, 2 spatulas rice, a drop of saffron water, mix and place over butter. Now take 2 spatula of rice and put in pot, then add a layer of green bean mix. Repeat alternating layers in pyramid. Sprinkle some cinnamon and lemon pepper over it. Cover and cook for 10 min. at med. Pour remaining saffron water over rice and place a clean towel over pot and cover firmly with lid. Cook 50 min. at low heat. Remove from heat and allow to cool for 5 min. on damp surface, without uncovering, to free crust from bottom of pot.
Serves about 6
Sorry folks, I missed two points. First the towel over the rice while cooking will absorbe the steam thereby keeping the rice from being sticky. Two, the crust formed on the bottom is called ta-deek, Very crunchy and VERY good. Should be eaten with the rest of the meal.
If anyone wants to try this please let me know what you think of an authentic Iranian meal.
I thought I'd re-post this here from the site where I first posted it, as a reminder that Mrs. late never got YOUR method for making Ice-in-Heaven. hint hint.
This is called Lubia Polo (Rice with Green Beans)
3 cups basmati rice
1 lg. onion, peeled and chopped
2 cloves of garlic peeled and chopped
2 lb.s stew meat cut into 1/2 inch cubes or 1lb hamburger
5 tblspn oil
1 lb sliced peeled tomato drained or 6 lg fresh tomatos sliced and peeled
2 lb.s fresh green beans cleaned and cut into 1/2 in pieces
2tspn cinnamon
1 1/2 tspn salt
1/4 tspn pepper
1/2 tspn ground saffon dissolved in 2 tblspn hot water
2 tblspn yogert
Clean and wash rice, set aside. In saucepan brown onion, garlic, and meat in oil. Add tomato, green beans, cinnamon, salt and pepper. If using canned tomato make sure to drain. Cover and cook at low heat for 40 min. Bring 8 cups water and 2 tblspn salt to boil in large non-stick pot. Pour washed rice into boiling water. Boil briskly 6-10 min. over high heat. stirring twice. Bite a few grains, if soft but not too soft rice is ready to be drained in colander and rinse in 2 or 3 cups water. In same pot heat 2 tblspn butter. In a bowl combine yogert, 2 spatulas rice, a drop of saffron water, mix and place over butter. Now take 2 spatula of rice and put in pot, then add a layer of green bean mix. Repeat alternating layers in pyramid. Sprinkle some cinnamon and lemon pepper over it. Cover and cook for 10 min. at med. Pour remaining saffron water over rice and place a clean towel over pot and cover firmly with lid. Cook 50 min. at low heat. Remove from heat and allow to cool for 5 min. on damp surface, without uncovering, to free crust from bottom of pot.
Serves about 6
Sorry folks, I missed two points. First the towel over the rice while cooking will absorbe the steam thereby keeping the rice from being sticky. Two, the crust formed on the bottom is called ta-deek, Very crunchy and VERY good. Should be eaten with the rest of the meal.
If anyone wants to try this please let me know what you think of an authentic Iranian meal.
