آموزش پخت شویدباقالی | طرز تهیه شویدباقلا | دستور پخت شوید باقلا
شویدباقالی یکی از خوراک‌های ایرانی است که پایه آن بر استفاده از برنج است. این غذا هم برای مصرف در جمع خانواده و هم برای مهمانی‌های رسمی و مجالس پخته می‌شود.
Baghali polo or Persian dill rice with lima beans
برای بزرگنمایی و دانلود تصویر کلیک کنید.
مواد لازم
برنج، چهار پیمانه
خلال باقالی سبز، دو پیمانه
شوید، نیم کیلوگرم
مرغ کوچک، یک عدد
نمک، دو قاشق سرخالی غذاخوری
روغن، دو قاشق غذاخوری سرپر
#1
طرز تهیه
برنج را بین ۲ تا ۳ ساعت درون آب خیس می‌کنیم و دو قاشق سرخالی غذاخوری نمک به آن می‌افزاییم. قابلمه را تا نیمه آب پر کرده و برنج را درون آن می‌ریزیم، سپس باقالی را به آن می‌افزاییم. پس از این که برنج به جوش آمد، شوید را به آن افزوده و آن را هم می‌زنیم و پس از این که برنج پخته شد، آن را آبکش می‌کنیم. سپس ته قابلمه کمی روغن می‌ریزیم. پس از آن برنج را در قابلمه می‌ریزیم و آن را دم می‌کنیم. مرغ را جداگانه سرخ کرده یا پخته و سپس همراه برنج سرو می‌نماییم.
یادآوری
هنگام آبکش کردن کمی از برنج بچشید. اگر دیدید میزان شوری آن بسته به ذائقه شما زیاد است کمی آب ولرم روی برنج بریزید تا از میزان شوری آن کم گردد.
کسانی که غذا را چرب می‌پسندند می‌توانند پیش از سرو غذا به آن کمی روغن بیفزایند.
کسانی که غذا را چرب می‌پسندند می‌توانند پیش از سرو غذا به آن کمی روغن بیفزایند.
Ingredients
2 cups basmati rice (I used Texmati)
1 tablespoon salt (I used iodized for this instead of kosher)
3 tablespoons dried dill
1 (15.25-ounce) can lima beans, drained (or 2 8.5-ounce cans)
1/4 teaspoon saffron
1 teaspoon water
1T oil
1T unsalted butter (can omit or use nondairy to keep it vegan)
1 large potato, cut 1/2″ thick rounds
Instructions
Place rice in a large bowl. Cover with cold water and stir it around with your hands a bit, then pour off the water. Repeat, then cover the rice by 2 inches with cold water, add salt and let it soak for at least 45 minutes. Drain.
Fill a large pot (preferably non-stick) with water and bring to a rolling boil. Add the soaked, drained rice and let boil 5 minutes. Drain rice and rinse both the rice and the pot well with cold water. Place the dill and lima beans on top of the rice and mix well with your hands to incorporate. Set aside while you make the tahdig.
Using a mortar and pestle, grind up the saffron until it starts to get powdery. Add water and mix to combine.
Heat oil and butter over medium-high heat in the same pot you used to parboil the rice. Once melted, add in the saffron/water mixture and place the potato slices in a single layer on the bottom of the pot. Once golden brown, flip the potatoes, then pour the rice mixture on top. Smooth it out and press it down a bit so it’s flat and even. Then, using the back of a wooden spoon, poke a few vent holes in the rice. Just gently jiggle the handle to get down to the bottom of the pot. This helps the rice steam evenly.
Place a double layer of paper towels on top of the pot and close the lid tightly on top. Let cook on medium-high for 3-5 minutes to help form the crust, then reduce heat to low and cook until the paper towels start to get wet past the lid, about 7-10 minutes longer.
To serve, remove lid and paper towels and invert a platter on top of the pot, making sure to choose a platter that has a larger diameter than your pot. Hold the platter securely against the pot and carefully invert it so that the bottom of the pot of rice is now on top. The rice should slide down onto the platter, but if not, a little jiggle should do it. Remove the pot carefully and enjoy!
bigflavorstinykitchen.com
2 cups basmati rice (I used Texmati)
1 tablespoon salt (I used iodized for this instead of kosher)
3 tablespoons dried dill
1 (15.25-ounce) can lima beans, drained (or 2 8.5-ounce cans)
1/4 teaspoon saffron
1 teaspoon water
1T oil
1T unsalted butter (can omit or use nondairy to keep it vegan)
1 large potato, cut 1/2″ thick rounds
Instructions
Place rice in a large bowl. Cover with cold water and stir it around with your hands a bit, then pour off the water. Repeat, then cover the rice by 2 inches with cold water, add salt and let it soak for at least 45 minutes. Drain.
Fill a large pot (preferably non-stick) with water and bring to a rolling boil. Add the soaked, drained rice and let boil 5 minutes. Drain rice and rinse both the rice and the pot well with cold water. Place the dill and lima beans on top of the rice and mix well with your hands to incorporate. Set aside while you make the tahdig.
Using a mortar and pestle, grind up the saffron until it starts to get powdery. Add water and mix to combine.
Heat oil and butter over medium-high heat in the same pot you used to parboil the rice. Once melted, add in the saffron/water mixture and place the potato slices in a single layer on the bottom of the pot. Once golden brown, flip the potatoes, then pour the rice mixture on top. Smooth it out and press it down a bit so it’s flat and even. Then, using the back of a wooden spoon, poke a few vent holes in the rice. Just gently jiggle the handle to get down to the bottom of the pot. This helps the rice steam evenly.
Place a double layer of paper towels on top of the pot and close the lid tightly on top. Let cook on medium-high for 3-5 minutes to help form the crust, then reduce heat to low and cook until the paper towels start to get wet past the lid, about 7-10 minutes longer.
To serve, remove lid and paper towels and invert a platter on top of the pot, making sure to choose a platter that has a larger diameter than your pot. Hold the platter securely against the pot and carefully invert it so that the bottom of the pot of rice is now on top. The rice should slide down onto the platter, but if not, a little jiggle should do it. Remove the pot carefully and enjoy!
bigflavorstinykitchen.com
