Persian Dill Rice with Lima Beans

Persian Dill Rice with Lima Beans

Fluffy basmati rice studded with fresh dill and buttery lima beans, finished with a golden crust.

Total 1 hr 35 min Makes 6 servings Calories 390/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This Persian classic, baghali polo, layers parboiled basmati rice with lima beans and fresh dill before steaming it to tender, fragrant perfection. A crisp golden tahdig forms at the bottom of the pot, offering a buttery, crackling contrast to the soft grains above. It pairs well with roasted lamb or chicken for a traditional Persian meal.

Ingredients

  • 2 cups basmati rice
  • 2 cups frozen lima beans, thawed
  • 1 1/2 cups fresh dill, chopped
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup neutral oil
  • 1/4 cup plain yogurt
  • 1/2 teaspoon saffron threads, crushed
  • 2 tablespoons hot water, for saffron
  • 3 tablespoons kosher salt, for parboiling
  • 1 salt and pepper, to taste

Method

  1. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then soak in cold water with 1 tablespoon of salt for 30 minutes.

  2. Bring 4 quarts of water to a boil in a 6-quart saucepan with the remaining 2 tablespoons salt. Drain the soaked rice and add it to the boiling water, stirring gently.

  3. Boil the rice for 5 to 6 minutes, until the grains are softened on the outside but still firm at the core. Drain in a fine-mesh colander and rinse briefly with lukewarm water.

  4. Combine the crushed saffron with the hot water and let steep for 5 minutes.

  5. In a small bowl, stir together 2 tablespoons of the melted butter, the oil, yogurt, and 2 tablespoons of the parboiled rice to make the tahdig base.

  6. Spread the yogurt-rice mixture evenly over the bottom of a 6-quart nonstick pot to form the tahdig layer.

  7. Toss the parboiled rice gently with the lima beans and chopped dill in a large bowl, then mound the mixture into the pot in a pyramid shape, keeping it off the sides of the pot.

  8. Poke 4 to 5 holes into the rice mound with the handle of a wooden spoon, then drizzle the remaining melted butter and the saffron water evenly over the top.

  9. Wrap the pot lid in a clean kitchen towel and cover tightly. Cook over medium-high heat for 10 minutes to build steam.

  10. Reduce heat to low and steam for 45 minutes, until the rice is tender and a golden crust has formed on the bottom.

  11. Remove the pot from heat and let it rest, covered, for 5 minutes before uncovering.

  12. Scoop the dill rice and lima beans onto a serving platter, mounding gently. Loosen the tahdig crust from the bottom with a spatula and arrange the crisp pieces around or atop the rice. Season with salt and pepper to taste and serve warm.

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Persian Dill Rice with Lima Beans

This Persian classic, baghali polo, layers parboiled basmati rice with lima beans and fresh dill before steaming it to tender, fragrant perfection. A crisp golden tahdig forms at the bottom of the pot, offering a buttery, crackling contrast to the soft grains above. It pairs well with roasted lamb or chicken for a traditional Persian meal.

1 hr 35 min 6 servings 390 cal

Ingredients

  • 2 cups basmati rice
  • 2 cups frozen lima beans, thawed
  • 1 1/2 cups fresh dill, chopped
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup neutral oil
  • 1/4 cup plain yogurt
  • 1/2 teaspoon saffron threads, crushed
  • 2 tablespoons hot water, for saffron
  • 3 tablespoons kosher salt, for parboiling
  • 1 salt and pepper, to taste

Method

  1. 1

    Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then soak in cold water with 1 tablespoon of salt for 30 minutes.

  2. 2

    Bring 4 quarts of water to a boil in a 6-quart saucepan with the remaining 2 tablespoons salt. Drain the soaked rice and add it to the boiling water, stirring gently.

  3. 3

    Boil the rice for 5 to 6 minutes, until the grains are softened on the outside but still firm at the core. Drain in a fine-mesh colander and rinse briefly with lukewarm water.

  4. 4

    Combine the crushed saffron with the hot water and let steep for 5 minutes.

  5. 5

    In a small bowl, stir together 2 tablespoons of the melted butter, the oil, yogurt, and 2 tablespoons of the parboiled rice to make the tahdig base.

  6. 6

    Spread the yogurt-rice mixture evenly over the bottom of a 6-quart nonstick pot to form the tahdig layer.

  7. 7

    Toss the parboiled rice gently with the lima beans and chopped dill in a large bowl, then mound the mixture into the pot in a pyramid shape, keeping it off the sides of the pot.

  8. 8

    Poke 4 to 5 holes into the rice mound with the handle of a wooden spoon, then drizzle the remaining melted butter and the saffron water evenly over the top.

  9. 9

    Wrap the pot lid in a clean kitchen towel and cover tightly. Cook over medium-high heat for 10 minutes to build steam.

  10. 10

    Reduce heat to low and steam for 45 minutes, until the rice is tender and a golden crust has formed on the bottom.

  11. 11

    Remove the pot from heat and let it rest, covered, for 5 minutes before uncovering.

  12. 12

    Scoop the dill rice and lima beans onto a serving platter, mounding gently. Loosen the tahdig crust from the bottom with a spatula and arrange the crisp pieces around or atop the rice. Season with salt and pepper to taste and serve warm.