Rice with green peas and dill (Nokhod-sabz polow) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 265) by Najmieh Batmanglij

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    A variation on "Rice with eggplant and pomegranate (Bademjan polow)" recipe on P265. Can use lamb or beef stewing meat or substitute boneless chicken thighs for stewing meat; “Persian spice mix (Advieh)” recipe on P538 for advieh spice mix; "Dried Persian lime powder (Limu-Omani)" recipe on P537 for store-bought dried lime powder; frozen peas for fresh; canned tomatoes for fresh; and ghee or butter for oil.

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