Posts Tagged ‘dill’

Iranian Lima Beans with Eggs

Moroccan Carrot Salad with Medjool Dates

We’ve fallen in love with this lima bean dish. I made it last night for me and Adam with little ground lamb added. It’s good, really good. It definitely takes some effort and A LOT of dill, but dill is cheap and, well, grows like a weed so I say go for it.

I wanted to go crazy and make all kinds of pictures of these this morning (I mean look at it!), but I’m serving what you see to some friend for lunch in just a bit, and it just didn’t seem prudent (or very nice) to keep sticking my fingers in the beans and moving them around. I know they love me, but still.


Iranian Lima Bean with Eggs

Another great recipe from Saveur. Have you read the current issue? You really should.
I also added a bit crushed red pepper and some
smoked Paprika to offer a touch of heat.
Also, I may be doing something wrong but their recipe says it takes three minutes to cook the eggs.
More like 10 minutes for me. With a lid on the pan.


6 tbsp. unsalted butter
½ tsp. ground turmeric
Pinch or two crushed red pepper
1/4 teaspoon smoked paprika
4 cloves garlic, finely chopped
4 cups finely chopped dill
2 cup dried baby lima beans, soaked overnight, drained
¼ tsp. crushed saffron
Sea salt and fresh ground black pepper
4 eggs
Saffron threads, to garnish


Warm butter in a large skillet over medium heat.

Add turmeric,crushed red pepper, paprika and garlic and cook until fragrant. About 3 minutes.

Add 3 cups of the dill and the lima beans.

Cook for about two minutes until your dill begins to wilt.

Crush a bit a of saffron and add enough water to cover the beans by about an inch and a half.

Bring to a boil and reduce heat to a gentle simmer.

Cook, covered, until beans are tender, about 2 hours.

Season with salt and pepper and stir in all but 1 tablespoon remaining dill.

Using a spoon, form 4 shallow wells in the beans and crack an egg into each.

Cook until eggs are cooked over-easy.

Sprinkle with saffron and fresh dill before serving.

Moroccan Carrot Salad with Medjool Dates

 Adapted from Food and Wine


2 Cara oranges, 1 juiced and zested (or navels if you’ve got them)
1 lemon, juiced and zested
1 tablespoon of honey, slightly warmed
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/4 cup olive oil
1/2 pound carrots, cut into matchsticks
1/4 medjool dates, pitted and sliced lengthwise


Whisk the orange and lemon juice with the zests, sugar, cinnamon, cumin in a medium bowl.

Whisk in the olive oil, while pouring in a slow stream and season with salt.

In a large bowl, toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes.

Using a very sharp knife, peel the remaining orange. Be sure to remove all of the bitter white pith.

Cut the or separate the wedges with your fingers and toss in the bowl with the dressing.

Add the dates and toss.

Arrange the carrot salad on a serving dish and spoon the oranges and dates around it.


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I’ve started craving soup.

I do realize it’s summer, of course, but, well, I guess all it took was one grey, slightly chilly morning to find me sipping tea at the kitchen table and flipping through the soup section of Amanda Hesser’s, Essential New York Times Cookbook. As my finger ran down the exhaustive list of soups she offers at the beginning of the chapter I stumbled across her Watercress and Basil Soup. Bright green, cheerful and versatile. I tweaked it just so, shallots instead of scallions (not my favorite), and accompanied it with Heidi Swanson’s Rye Soda Bread with Dill Goat Cheese Butter. Perfection!

This soup is lovely cold, as well. The only thing I felt was missing was a curl or two of pecorino romano to finish the dish.

Doesn’t that sound like a perfect mid-summer lunch?


I do realize, by the way, that I often credit the same circle of cookbooks. It’s true! It’s definitely time for a bit of cookbook shopping. Perhaps you all could offer a suggestion? What’s your favorite go-to cookbook?

Watercress Basil Soup with Rye Soda Bread and Dill Butter

Adapted from Amanda Hesser’s The Essential NY Time CookBook and Heidi Swanson’s Super Natural Every Day, respectively.

What you’ll need:

 For the soup~

1 1/2 tablespoons olive oil

1 shallot, thinly sliced

1 medium potato, cubed

3 cups chicken broth

3 cups water

2 bunches watercress, trimmed

1/3-cup basil leaves

Coarse sea salt

Freshly ground black pepper

Dried chives blossoms, optional


Pour olive oil in a pot over medium heat.

When it starts to shimmer add shallots and potato.

Sauté for about two minutes

Add broth and water and bring to a simmer.

Cook until the potato becomes very soft. About 10 minutes.

Add watercress and basil and cook until just wilted. About 1 minute.

Transfer soup to a blender and add ingredients with a slotted spoon. Blend, adding liquid until you get to a desired consistency. I prefer my soups a little thicker so I only used about half of the broth.

Season with salt and pepper to taste.

Serve warm or cold with a drizzle of olive oil and a pinch of chives blossoms.


For the bread~

2 1/3 cups rye flour

1 3/4 cups unbleached all-purpose flour, plus more for dusting

1 3/4 teaspoons baking soda

1 1/4 teaspoons fine grain sea salt

2 cups buttermilk, plus more for brushing


Preheat your oven to 400F with a rack in the middle.

Sift all of the dry ingredients into a large bowl.

Create a well in the middle of the mix and slowly pour in the buttermilk.

Stir just until the dough comes together.

Turn out the dough onto a lightly floured surface and knead for about 30 seconds into a slightly flattened disk.

Lightly flour a baking sheet and place the ball of dough in the flour.

Brush all sides with buttermilk and add a generous dusting of flour.

Grab your sharpest knife and deeply slash the dough in four places. Be sure not to slice all the way through. 2/3 deep should be plenty.

Bake the dough for about 30 minutes.

Move the rack up a notch, rotate the bread and bake for another 20 minutes until a beautiful hard, brown crust forms.

For the butter~

2-4 tablespoons fresh dill, chopped

1 1/2 teaspoons shallots, finely chopped

1/2-cup butter at room temperature

1/4-teaspoon sea salt

1/3-cup soft goat cheese

Smash all of the ingredients together in a small bowl.

Serve slathered on a chunk of rye soda bread.

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