Dill and broad beans rice with pot roast

ptroastbeanriceThe Persian name of the above dish is “shevid baghali polow” with “goosht” 🙂 It is considered a festive dish, with so many variations in different Iranian cities. My culinary adventure in this case includes preparing the meat component of the dish in “pot roast” style. I strongly recommend it over the more traditional way of “cooking’ the meat in water.

Part 1: Pot Roast

Ingredients: Veal (or beef) boneless chunks appropriate for roast (loin, or fillet), 500-600 grams, washed and patted dry. One medium carrots and two medium onions, thickly sliced lengthwise. Garlic, 3 cloves. Olive oil, 2 tbsp. Turmeric and Iranian all spice (advieh) for mixed rice, ½ tbsp. each. Saffron 1 tea spoon. Salt and pepper to taste.

Method: In a medium size thick-bottomed pot, heat oil. Rob salt, pepper, and advieh all over meat’s chunks and brown each side for a few minutes over medium heat. Transfer the roasts into a platter. Add onions and garlic to the pan and cook for two minutes, then add carrots on the top. Sit the roast on top of onions and carrot. Turn the heat to minimum, cover with a tight lid and slow cook for at least two hours. You will not need to add any water at all! The roast will release its liquid and cooks itself at the core in the water produced by onions and carrots. You will see that at the end of cooking process (two hours or so) you will get a thick tasty broth and an extremely tender and savoury roast meat.

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