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