Dill-Potato Rice (ََA Persian Vegetarian rice dish)

Dill rice is one of the traditional, delicious, flavoured and fragrant fluffy Persian rice dishes. Dill is called Shivid شوید in Farsi, This aromatic herb has a lovely flavour and aroma.

There are different recipes for dill rice. Sometimes you can mix dill and Fava beans with rice and sometimes mix dill and potatoes with rice. All are aromatic, fluffy and gorgeous rice dish.

I would like to share Kermanshahi dill-potato rice dish دمی شوید سیب زمینی , that is made with just a few ingredients and producing result is a piece of heaven on the plate. .

This dish is a local recipe from an ancient city Kermanshah کرمانشاه in the western part of Iran. Kermansha means: King of Kerman. This ancient city is one of cradles of prehistoric and historic cultures. Due to it’s ancient sites, landscapes and monuments It is paradise for archaeological researches and excavations and attractive place for tourists. I hope you try and enjoy it.

Dill-Potatoes Rice

  • 2 cups rice, washed and soaked in salted water
  • 60 g dried dill leaves (Shivid khoshk)
  • 2 medium potatoes, cut into small cubes
  • 1 large onion, peeled and finely chopped
  • 2 cloves of garlic, grated
  • ½ tsp turmeric
  • Salt and pepper to taste
  • Butter or olive oil
  1. Rinse the rice 2-3 times with cold water and drain before cooking.



  2. Heat the oil in a saucepan and add chopped onion. Saute until soft and tender. Add diced potatoes and fry for 5 minutes. Stir occasionally.



  3. Next, add dried dill and season with salt- pepper and turmeric. Fry
    for 2 minutes more.



  4. Add rice and 3 ½ cups water to potato mixture. Bring it to a boil over medium heat and stir the whole mixture.



  5. Then reduce the heat, cover the pot with a lid and allow to cook the rice over low heat
    for 25-30 minutes.Once rice is done, remove from the heat, allow to sit for 5 minutes.
    Transfer it to a platter and serve as it is or it is equally delicious with any cooked meat.

    Serve it with salad, pickles or yogurt and chopped cucumber mixture.



 

  دمی شوید سیب زمینی

شوید پلو یکی از غذاهای برنجی سنتی – خوشمزهو خوش عِطر هست. شوید در انگلیسی ( دیل) گفته میشه. شوید از سبزیجات معطر و زیبایی هست که حضورش در هر غذایی باعث طعم دادن بیشتر میشه.

دستور تهیه های مختلفی برای شوید پلو وجود داره. گاهی شوید پلو با باقالا مخلوط شده و شوید باقالی پلو درست میشه و گاهی شوید و سیب زمینی با برنج مخلوط شده و دمی شوید سیب زمینی خوشمزه ای میشه درست کرد.

امروز مایلم دمی شوید سیب زمینی کرمانشاهی رو معرفی کنم.

کرمانشاه در غرب ایران قرار دارد و یکی از شهر های باستانی ایران هست. کرمانشاه به معنی شاه کرمان می باشد.این شهر تاریخی و باستانی به دلیل داشتن محوطه های بیشمار پیش از تاریخ و تاریخی یکی از مهد تمدن‌های ایران هست

کرمانشاه بهشت باستان شناسان و محققین وپژوهشگران و همینطور مرکز بازدید جهانگردان محسوب میشود.

دمی شوید سیب زمینی با چند مواد اولیه ساده و راحت درست میشه و نتیجه کار یک غذای برنجی خوش عِطر و مزه هست.

مواد لازم

دو پیمانه برنج پاک و شسته شده

شصت گرم شوید خشک

دو عدد سیب زمینی متوسط خرد شده

یک عدد پیاز درشت نگینی خرد شده

دوحبه سیر خام رنده شده

نصف ق چ زردچوبه

نمک و فلفل به میزان نیاز

کره یا روغن مایع

طرز تهیه

برنج را دو سه مرتبه با آب سرد می شوییم. مقداری روغن را در تابه گرم کرده و پیاز خرد شده را تفت می‌دهیم تا نرم گردد. سپس سیب زمینی های خرد شده را به پیاز افزوده و به مدت 5 دقیقه به تفت دادن آن‌ها ادامه داده و گاهگاهی موادسیب زمینی و پیاز را هم می زنیم.

در مرحله ی بعدیشوید خوش عِطر و خشک را همراه با نمک – فلفل و زردچوبه به سیب زمینی ها اضافه می‌کنیم و برای دو سه دقیقه مواد را روی حرارت تفت می دهیم.

سپس برنج را همراه با سه پیمانه و نیم آب به مواد داخل قابلمه اضافه می کنیم.مواد را یک هم کوچک می زنیم. و میگذاریم روی حرارت زیاد به جوش آید.

سپس حرارت را کم کرده – در قابلمه را گذاشته تا کته دم بکشد: معمولن برای این مقدار برنج 30-25 دقیقه مدت مناسبی برای دم کشیدن هست.

وقتی کته آماده شده از روی حرارت بر می‌داریم و اجازه می‌دهیم 6-5 دقیقه در قابلمه بماند و بعد در ظرف مورد نظر ریخته و همراه با سالادترشی یا ماست و خیار سرو میکنیم.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

3 thoughts on “Dill-Potato Rice (ََA Persian Vegetarian rice dish)

    1. If you try , I am sure you would like it. I know rice and potatoes might be an unknown mixture for European peopel but it is nice mixture 🙂

      Like

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