Iranian Rice - A Different Way...

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup rice
• 2 cups chicken stock (or 1 14.5 oz. can)
• 15 ounces 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
• 1/2 teaspoon lemon juice
• 1/2 teaspoon sugar
• 2 cups sour cream
• dried dill (to taste)

Recipe

• 1 season beans with dill, onion powder, and cayenne.
• 2 heat seasoned beans slowly in a skillet.
• 3 put broth in a bowl and season with turmeric, onion powder, garlic powder, and cayenne.
• 4 put rice in the bottom of a sauce pot and douse liberally with olive oil.
• 5 toast rice on high heat, constantly stirring, until all oil is absorbed and rice is light brown and smells like popcorn.
• 6 immediately transfer seasoned broth into the rice pot (and be prepared for a loud noise!).
• 7 stir rice/broth mixture, boiling on high heat, until liquid is absorbed by about 1/2.
• 8 cover and simmer on low for 20 minute while you make the sauce.
• 9 in a small bowl, mix sour cream, dill weed, lemon juice, and sugar, and then refrigerate the sauce.
• 10 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!