Baghali Polo - Persian Rice With Lima Beans |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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A fresh and delicious Iranian rice dish. This recipe is vegetarian; however, it is soooo good served with chicken! From My Persian Kitchen. Ingredients:
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 |
Directions:
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.
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