This One-pot Rice And Beans Dish Is Full Of Comfort, Persian Flavor
Whenever I got sick as a kid, my mom wouldn’t make chicken soup — she’d serve me mushy rice and yogurt. Many rice-eating cultures eat rice and yogurt together as a meal or to ease an upset stomach.
This One-pot Rice And Beans Dish Is Full Of Comfort, Persian Flavor
– Dried lime, or lemon omani, adds a sour note; if you can’t find dried limes, toss the finished rice with the zest and juice of a fresh lime.
Herby Rice and Beans
– You’ll want to use as much of each scallion as possible. Trim off any dry ends and then thinly slice the rest.
Herby Rice and Beans
– To substitute fresh herbs for dried >> use 1 bunch each parsley and dill, finely chopped.
Herby Rice and Beans
– Kidney beans are traditional in ghormeh sabzi >> but if you don’t have them, chickpeas or canned lentils would work well, too.
Herby Rice and Beans
– Fine salt
– 1 1/4 cups (8 3/4 ounces) basmati rice
– 1 dried lime (lemon omani; see headnote), carefully punctured in a few places
– 3 tablespoons olive oil
– 1 bunch scallions, thinly sliced (see headnote)