Baghali Polo - Persian Rice With Lima Beans

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 3 cups basmati rice, cooked
• 1 (14 ounce) package frozen lima beans
• 3 bunches dill, freshly chopped (about 5 1/2 cups)
• 3 garlic cloves, minced
• 2 tablespoons yogurt
• 1 pinch saffron
• 3 teaspoons spices, advieh (this can be found at a middle eastern market, or you can use vegetable or chicken bouillon)
• 3 tablespoons canola oil
• salt and pepper

Recipe

• 1 in a saucepan, saute the onion and lima beans over medium heat for about five minutes. season with salt and pepper.
• 2 in a small bowl, combine saffron water and yogurt. add 1/2 cup of your basmati rice to this bowl and mix.
• 3 in a large pot, add enough water to thinly cover the bottom. add 3 tablespoons canola oil and give it a swirl so the water and oil mix.
• 4 layer the bottom of the pot with the rice and yogurt mixture.
• 5 add a handful of chopped dill to the pot then cover with a small layer of rice.
• 6 sprinkle 1 teaspoon of advieh over the rice.
• 7 add a generous layer of lima beans.
• 8 add a generous layer of chopped dill.
• 9 gently mix the rice, fava beans, and dill.
• 10 continue layering until you are out of both rice and the vegetables. you should finish with a layer of rice. sprinkle 1 teaspoon of advieh on top.
• 11 with the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
• 12 cover and on high for 10 minutes.
• 13 place a towel on top of the pot and cover tightly. cook on medium-low for 1 hour.
• 14 halfway through the cooking process, drizzle 2 tablespoons of melted butter or oil over the rice. if you'd like, you can also add a pinch of saffron to the butter or oil too.