Jollof Rice
Jollof is the most famous West African dish. Originally hailing from Senegambia, each West African nation has its interpretation of the dish. The foundation of the dish is rice cooked in a tomato-based stew. A signature of Nigerian jollof is the addition of red peppers. Nigerian party jollof typically has a smoky finish, but I prefer the stew flavors to shine through, so this recipe is finished in the oven. For many people, jollof is arguably a main dish, but I prefer to serve it alongside a roasted or stewed protein.
Middle Eastern Veggie Fried Rice
This is a fun variation on fried rice, something Molly loves making at home because it’s so easy to throw together what you have on hand. This version goes in another flavor direction with Middle Eastern spices, sweet eggplant and perfectly poached eggs right in the rice so they stay runny. It’s a nice complement to her Roasted Sumac Chicken with Zhug.
Baghali Polo
Baghali polo is a fragrant Persian rice dish that features fava beans, dill and saffron. It’s traditionally served with lamb shanks (mahicheh), but it’s also popular alongside other meats and stews. The technique for cooking baghali polo is similar to that for rice with tahdig, where the rice forms the crispy topping. In this version of the dish, a layer of potato slices becomes the crispy tahdig. You can find frozen green fava beans in some supermarkets and stores specializing in Middle Eastern and Mediterranean ingredients; canned brown fava beans have a different texture and flavor, so they aren’t a good substitute in this recipe.
