Baghali Polow, Persian Dill Rice

Tap an ingredient or step to check it off.

1. 1Step 1: Bring about 2/3 a pot of water to boil. Add 3 tbsp salt.
2. 2Step 2: In the meantime, wash rice 3 times with cold to lukewarm water until the water runs clear.
3. 3Step 3: Add the rice and lima beans to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.
4. 4Step 4: When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible.
5. 5Step 5: Add 3 tbsp of oil in a pot. Then gently add half of the drained rice and lima beans. Top with the dill, then add the rest of the rice and lima beans.
6. 6Step 6: Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching it carefully.
7. 7Step 7: When the lid gets foggy, pour a little oil over the rice - about 2 tablespoons. Then put the lid back on and turn the heat to the lowest possible setting.
8. 8Step 8: Cook 20-30 min from when the oil is poured on top.
9. 9Step 9: If adding saffron, grind the saffron using a mortar and pestle. Then, steep it in 2 tablespoons of hot water while the rice is steaming. When the rice has finished cooking, add the steeped saffron and water to the top of the rice.
10. 10Step 10: Fluff the entire rice mixture with a fork to mix in the dill and (optional) saffron.