Rice with Broad Beans (Baqala Polo)

Ingredients

• 3 cups basmati rice, rinsed and soaked 1 hour
• 3 cups frozen baby lima beans (or peeled broad beans), thawed
• 1 cup dried dill weed
• 1/2 cup unsalted butter, melted
• 1/4 cup plain yogurt
• 1/4 teaspoon saffron threads, crushed
• 3 tablespoons hot water
• 1/4 cup neutral oil
• 2 tablespoons salt
• 1 water, for parboiling
• 1/2 teaspoon ground turmeric

Method

1. 1

   Place the soaked and drained rice in a bowl, cover with cold water, and let soak while you prepare the other ingredients.

2. 2

   In a small bowl, dissolve the crushed saffron threads in 3 tablespoons hot water and set aside to steep.

3. 3

   Bring 4 quarts of water to a boil in a 6-quart saucepan and stir in 2 tablespoons salt.

   10:00 · Boil water
4. 4

   Drain the soaked rice and add it to the boiling water. Parboil, stirring occasionally, until the grains are softened on the outside but still firm at the center.

   6:00 · Parboil rice
5. 5

   Drain the rice in a fine mesh colander and rinse briefly with lukewarm water to stop the cooking.

6. 6

   In the same saucepan, blanch the lima beans in boiling water for 3 minutes, then drain and toss with the turmeric.

   3:00 · Blanch beans
7. 7

   In a small bowl, mix 2 tablespoons of the melted butter with the yogurt and 2 ladles of parboiled rice to make the tahdig base.

8. 8

   Pour the oil into the bottom of the saucepan and spread the yogurt-rice mixture evenly across the base to form the crust layer.

9. 9

   Layer half of the remaining rice over the crust base, then scatter the turmeric-coated lima beans and dried dill evenly on top.

10. 10

    Add the remaining rice on top, mounding it slightly toward the center into a pyramid shape.

11. 11

    Drizzle the remaining melted butter and the saffron water evenly over the rice mound.

12. 12

    Wrap the pot lid in a clean kitchen towel, cover the pot tightly, and steam over high heat for 10 minutes.

    10:00 · Steam on high
13. 13

    Reduce the heat to low and continue steaming until the rice is tender and a golden crust has formed on the bottom.

    45:00 · Steam on low
14. 14

    Remove the pot from heat and let it rest, covered, on a damp surface for 5 minutes to help release the crust.

    5:00 · Rest before serving
15. 15

    Scoop the herbed rice and beans onto a serving platter, then break the golden tahdig crust into pieces and arrange around or on top.