Baghali Polo - Persian Rice With Lima Beans

1. 1

   In a saucepan, saute the onion and lima beans over medium heat for about five minutes. Season with salt and pepper.

2. 2

   In a small bowl, combine saffron water and yogurt. Add 1/2 cup of your basmati rice to this bowl and mix.

3. 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. 4

   Layer the bottom of the pot with the rice and yogurt mixture.

5. 5

   Add a handful of chopped dill to the pot then cover with a small layer of rice.

6. 6

   Sprinkle 1 teaspoon of advieh over the rice.

7. 7

   Add a generous layer of lima beans.

8. 8

   Add a generous layer of chopped dill.

9. 9

   Gently mix the rice, fava beans, and dill.

10. 10

    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.

11. 11

    With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.

12. 12

    Cover and on high for 10 minutes.

13. 13

    Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.

14. 14

    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.

* Per serving · 4 servings · Values may vary.