Make Ahead

Persian Polo with Hungarian wax peppers & wax beans

July 27, 2011
4 Ratings
  • Serves 4
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

What You'll Need
  • 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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A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

2 Reviews

Panfusine July 27, 2011
Thanks sdebrango! The thyme really gave an earthy depth to the whole dish. Taste apart, loved the color monotone of the peppers & the beans contrasting with the dark intense green of the bruised herbs! the peppers contribute just the right amount of heat. I'm SO in LOVE with wax peppers!
Panfusine July 28, 2011
The black eyed peas stew sounds wonderful!