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Recipes with dried dill

3 recipes that use dried dill, with photos, step-by-step instructions and cook times. The quickest, Dampokhtak, takes 65 minutes. It is most often cooked with onion, butter and egg.

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DampokhtakTurmeric rice with lima beans

Dampokhtak is the humble yellow rice of old Tehran households, cooked on weeknights and loved by students for its cheapness. Rice steams with dried baghali beans (lima or broad beans), turmeric and a little dill, and is topped with fried eggs whose runny yolks become the sauce, with a crisp tahdig underneath. Serve it with torshi, yogurt and salad shirazi. Many cooks soak the rice too long and stir it as it cooks, which turns it gluey; rinse it well and leave it alone once the lid is on. Contains egg. Chef's tip: wrap the lid in a tea towel so the steam can't drip back, which is how Persian rice gets its fluffy grains and crisp base.

65 minPersianRice & GrainsGluten free
by KrazyBadal 0 views

Salmon pieSalmon and potato pie

Pâté au saumon is a Friday dish in many Quebec homes, a tradition from the days of meatless Fridays, and still a favourite in Gaspésie, where it might be made with local salmon. Flaked salmon is mixed with mashed potato and softened onion, baked in a double crust and served with a white sauce full of chopped hard-boiled egg. Canned salmon is traditional and easy; fresh cooked salmon is lovely too. A common mistake is a wet filling that makes the base soggy; drain the salmon well. Chef's tip: mix the salmon in gently so it stays in flakes.

75 minCanadianFish
by KrazyBadal 0 views

VărzăriSauerkraut pan-fried pies

Across Moldavia and over the Prut in the Republic of Moldova, the long Lent before Easter and Christmas is when grandmothers bring out the sauerkraut barrel and start rolling vărzări. The dough is plain flour, water and oil, rolled paper-thin, folded around sauerkraut fried with onion and black pepper, then pan-fried in a little oil until blistered and crisp. Hot from the pan they are flaky outside and soft and sour within; at room temperature they make a good packed lunch, often eaten with a glass of compote or a bowl of bean soup. Being completely free of animal products, they suit the strict fasting days. Where most people go wrong is leaving the sauerkraut wet: squeeze it hard, or the juice soaks the dough and the pies tear. Chef's tip: rest the dough under a warm bowl for half an hour; the gluten relaxes and it will roll almost transparent without springing back.

90 minRomanianBakingVegan
by KrazyBadal 0 views

Goes well with dried dill