RICE AND GRAIN DISHES:
Persian Lima Bean
with Dill Rice
(Bagali Shevid Polo)
from "Secrets of Cooking" by
This exotic Iranian dish can be served
with plain yogurt spooned over the rice, or with roast chicken,
barbecued larnb chops, or steak. A straight-sided, non-stick,
saucepan is the best kind of pot to use for this recipe.
PREPARATION TIME: 20 MINUTES (plus soaking for rice)
COOKING TIME: 45 MINUTES
- 1 recipe Steamed Rice
- 1 package (10 ounce) frozen baby lima beans, thawed
- 14 tablespoons butter
- 3 cups freshly chopped dill
- 3 medium potatoes, cut into 1/cinch slices (optional)
- 1/4 teaspoon salon threads crushed and steeped in 2
tablespoons hot water
- Salt and freshly ground pepper to taste
Prepare Steamed Rice. Melt 4 tablespoons butter in a non-stick
6-quart saucepan. Arrange potato slices in single layer in saucepan.
Spread one-thud 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 114 cup 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
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.
SERVES 6 TO 8
VARIATION: When layering rice, add 1 large onion, chopped
and sauted in butter, 6 broiled lamb chops or 1112 pounds cooked
boneless lamb shoulder cubes, or 6 cooked chicken cutlets. Increase
cooking time by 15 minutes.
Say Bismillah and eat!