Author Notes
Ever since I came across the technique for making 'polo' ,an Iranian rice dish seasoned with fresh herbs, I've never lost an opportunity to experiment with any herb I can get my hands on. when my local neighborhood farm from where I've pledged to get my veggies daily all summer had wax beans, hungarian peppers & lemon basil today, all I needed was a sprigs worth of thyme from my own patch to make this light lunch offering. Serve with a side of fresh cucumber raita. —Panfusine
Ingredients
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2 cups
warm cooked basmati rice, fluffed
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4
hungarian wax peppers, deseeded & finely diced
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1 cup
wax beans, cut finely & blanched in salted water
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1/4 cup
Sesame seeds
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2 tablespoons
ghee
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2 tablespoons
fine chiffonade of lemon basil leaves
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1 teaspoon
fresh thyme leaves, bruised
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Salt to taste
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Juice of 1/2 lemon
Directions
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heat ghee in a skillet, when hot, add the sesame seeds. When the seeds pop, add the peppers & beans, Saute till the peppers soften.
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Add the vegetables & the herbs to the rice in a large mixing bowl. add salt to taste. gently fold the rice over the seasoning & vegetables till evenly dispersed.
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Spritz with lemon juice & serve with a side of cucumber raita
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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