Baghali Polo - Persian Rice with Lima Beans

Name: Baghali Polo - Persian Rice with Lima Beans
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 6 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 3 cup basmati rice; 1 package frozen lima beans (14 ounce); 3 bunch dill; 3 garlic cloves; 2 tbsp yogurt; 1 pinch saffron; 3 tsp spices; 3 tbsp canola oil; salt and pepper

A pilaf of basmati rice, lima beans and yogurt, seasoned with saffron and cooked in a pan.

1 hr 30 min · Serves 6 · Medium

Ingredients

710 mlbasmati rice, cooked
1 package frozen lima beans (14 ounce)
3 bunchdill, freshly chopped (About 5 1/2 cups)
3 garlic cloves, minced
2 tbspyogurt
1 pinchsaffron
3 tspspices, advieh (this can be found at a Middle Eastern market, or you can use vegetable or chicken bouillon)
3 tbspcanola oil
salt and pepper

Method

Start cooking mode

Time: Prep 10 min · Cook 80 min · 90 min total
Difficulty: medium

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. Add a handful of chopped dill to the pot then cover with a small layer of rice.
5
Sprinkle 1 teaspoon of advieh over the rice. Add a generous layer of lima beans. Add a generous layer of chopped dill.
6
Gently mix the rice, fava beans, and dill. 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.
7
With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
8
Cover and on high for 10 minutes. Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.
9
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.