Persian Polo with Hungarian wax peppers & wax beans

By • July 27, 2011 4 Comments



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

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Serves 4

  • 2 cups warm cooked basmati rice, fluffed
  • 4 hungarian wax peppers, deseeded & finely diced
  • 1 cup wax beans, cut finely & blanched in salted water
  • 1/4 cup Sesame seeds
  • 2 tablespoons ghee
  • 2 tablespoons fine chiffonade of lemon basil leaves
  • 1 teaspoon fresh thyme leaves, bruised
  • Salt to taste
  • Juice of 1/2 lemon
  1. heat ghee in a skillet, when hot, add the sesame seeds. When the seeds pop, add the peppers & beans, Saute till the peppers soften.
  2. 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.
  3. Spritz with lemon juice & serve with a side of cucumber raita

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