Bagali Polo
The night before you are to eat Bagali Polo. Take a large container of plain yogurt (if you buy your yogurt Dannon is the best). Open it add 1 teaspoon of salt, mix in and put a towel over the container, place container on top of your fridge.
The next night make Persian rice: (this is taken from my friend cookbook... I just borrowed it because I make mine the same way and then I didn't have to type it all in)"This method produces a lovely rice where each individual grain is separate and does not stick together. The potatoes form a golden crust called tadik, which means "bottom of the pot." They are a favorite with Persian children, and sort of like warm potato chips.Bring a large pot of water to a boil with 1-2 tbsp. salt. Throw in 2 c. long grain rice, preferably Basmati. Boil uncovered for 10 min. Drain the rice in a colander under running cold water. Wash the pot. Cover the bottom of the pot with oil or margarine, about 1/4 c. Peel and slice 2-3 large potatoes, enough to cover the bottom of the pan. Place rice over the potatoes,"
add 1 cup of chopped dill and 1 small frozen container of Lima beans, "return to the stove over low heat. Wrap the lid of the pot with a cloth towel, taking care to fold the ends up and not let them touch the burner. Steam the rice for 30 min. or longer."
While rice is cooking: Dice an English cucumber, mix into yogurt from top fridge, mix in 1-2 T. of chopped dill, taste... it should be tangy if not add more salt and stir well.
When rice is finished remove from heat let sit for a few minutes. Turn over on to a large platter. Then scrap bottom out (you want tadik to come out in large pieces so that it can be eaten with your fingers. Sprinkle rice with saffron.
Serve.
To eat you mix the yogurt into the rice on your plate and eat.
Very good with pita.