Iranian Rice
White rice, white beans and sour cream come together in this Persian side dish, fragrant with turmeric and cayenne and simmered on the stove.
40 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- medium
- 1
Season beans with dill, onion powder, and cayenne. Heat seasoned beans slowly in a skillet.
- 2
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.
- 3
Toast rice on high heat, constantly stirring, until all oil is absorbed and rice is light brown and smells like popcorn.
- 4
Immediately transfer seasoned broth into the rice pot (and be prepared for a loud noise!).
- 5
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.
- 6
In a small bowl, mix sour cream, dill weed, lemon juice, and sugar, and then refrigerate the sauce.
- 7
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!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
