Bagali Shevid Polo (Lima Bean with Dill
- Rice : 700 gram
- Baby lima beans : 300 gram
- 3 cups of fresh dill
- 3 medium potatoes, (optional)
- 1/4 teaspoon saffron
- Salt and pepper
- Prepare the rice. Melt 4 tablespoons
butter in a non-stick saucepan. Arrange potato slices in single layer in saucepan.
- Spread one-third of prepared rice over
potatoes. Salt and pepper. Cover with half of lima beans, and half of dill. Cover with
half of remaining rice and remainder of lima beans and dill. Top with remaining rice. Keep
ingredients mounded high in center so steam can circulate. Sprinkle enough water over
rice. Slice remaining butter, place over rice. Cover rice with waxed paper. Wrap cover of
pot in kitchen towel and place over saucepan to keep steam inside.
- Cook over medium-high heat 8 minutes,
reduce heat to low, and cook 35 minutes or until rice is soft and fluffy.
- Set 1 cup rice aside. Mound remaining
rice on serving dish. Remove potatoes from saucepan with spatula and place around rice or
in separate dish. Sprinkle reserved cup of rice with saffron and mix well. Spread saffron
rice on top of plain rice. Season with salt and pepper.