Saturday, October 10, 2009

Shevid Polow Ba Goosh

Shevid Polow Ba Goosh or Meat and Onion Stew with Dill Rice by ng @ Whats for Dinner?This stew is the easiest of all the Iranian stews I know of and even my brothers like it. I learned how to make it from the oddest source. Once I was in my local supermarket cafe, which happened to be in a parking lot. An Irish woman setting next to my husband and I started talking to us. She told us that her 'partner' is Iranian. Small world. She told me about this stew he makes. I have been making it even sense.
Meat and Onion Stew
Brown some meat in a thick pot. Its good to use a cut that has a bone in it. Take out the meat.
Chop 2-4 onions in thick rings and cook them in the pot until they get a nice color.
Add 1/2 tsp turmeric and the meat back to the pot. Cover with water, bring to a boil, lower the heat and let cook for 2 hours +.
My mother in-law gave me some dried fava beans so I soaked them earlier in the day and added them to the stew with the turmeric. I have also used white beans in the past. I like beans, but if you don't then leave them out.

Shevid Polow
To make dill rice just follow the recipe for normal rice but add 1/2 cup dried or fresh dill to it. I made Polow, which is proper Iranian rice.
Soak 2 cups of rice in salted water for a few hours.
Drain soaked rice and bring a big pot of water to boil. Add rice and boil until aledenta about 5 min. Drain the rice and rinse.
Put 1/2 tsp oil in the bottom of a pot or rice maker. Layer 1/3 of the rice on top of the oil then1/4 cup dill, and repeat ending with rice. With the end of a wooden spoon make five steam wholes in the rice. Just stick the spoon in the rice! Put 1 tsp oil over the top. Wrap a clean kitchen towel around the lid of the rice maker or pot and pop on top. Steam the rice for 30 min. Can put a few tsp of butter in the last few min of steaming.


  1. A couple of questions- what kind of meat did you use? Also, do you actually use an entire 1/2 cup of dried dill for the rice? That seems like alot.

  2. I used lamb neck. Any stewing meat would work. I'm thinking about making it with heart. Yes I used 1/2 cup. I have big bags of it from my other mother to use up!


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