Soybeans With Garlic and Dill |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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An Iranian recipe, originally from the Gilaneh restaurant in Tehran. This is eaten almost on a daily basis in northern Iran, often served with eggs and rice. Part of the secret to this dish lies in the lavish amount of butter, but don't worry too much about excess fat, as some of it gets drained off at the end. From today's NY Times courtesy of Elaine Louie, The Temporary Vegetarian. Save the excess liquid as part of a start of a stock base for soup, because it's quite good. I served this with rice. BF and I both liked it:) Ingredients:
1 tablespoon olive oil |
4 tablespoons unsalted butter |
1 large onion, thinly sliced |
5 garlic cloves, minced |
1/4 teaspoon salt (to taste) |
1/2 teaspoon pepper (to taste) |
1 teaspoon turmeric |
4 tablespoons minced fresh dill or 2 tablespoons dried dill |
1 1/2 cups fresh shelled edamame (soybeans) or 1 1/2 cups frozen shelled edamame (soybeans) |
cooked rice (optional) |
cooked egg (optional) |
Directions:
1. Fill a kettle with 3 cups of water and bring to a boil. Meanwhile, place a medium saucepan over medium-low heat and add olive oil and butter. Heat until bubbling. Add onion and saute until soft, about 8 minutes.
2. Add garlic and saute until pale gold, about 5 minutes. Add salt, pepper, turmeric and dill. Stir for 1 minute. Add edamame and enough boiling water to barely cover beans.
3. Simmer until beans are just tender, 2 to 3 minutes. Adjust salt and pepper to taste. Serve hot, using a slotted spoon to drain any excess liquid. If desired, serve with rice and eggs.
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