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1
Cook lima beans until done.
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2
Drain.
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3
Set aside.
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4
Bring a large pot of salted water to boil.
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5
Add rice to water.
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6
Boil 5-10 minutes , until rice is no longer crunchy, but still firm.
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7
Stir occasionally to prevent sticking.
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8
Drain rice in colander.
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9
Mix beans and dill weed with the rice.
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10
Put half of the melted margarine in the bottom of the rice pot.
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11
Put the rice back into the pot, a spoonful at a time, heaping it into a mound, not touching sides of pot.
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12
With a chopstick or similar tool, poke holes in the rice in several places.
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13
Pour the remaining melted margarine over the rice.
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14
Cover the underside of the pot lid with a dish towel, and put lid tightly on pot.
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15
Cook rice about 20 minutes over medium heat, then turn heat to low, and cook for another 30 minutes.
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16
The rice on the bottom of the pot should become golden and crispy.
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17
Soak bottom of pot in cold water for a few minutes, to loosen this.
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18
Put rice onto a serving platter, surrounded by chunks of crispy rice.
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19
Take 2/3 cup of the rice, mix it with the dissolved saffron, and sprinkle over the rest of the rice as a garnish.
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20
Cook spinach in lightly salted water until tender
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21
Drain well.
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22
Chop.
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23
Set aside.
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24
Heat margarine or oil in a pan.
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25
Add onions, and fry until golden.
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26
Add spinach and fry together briefly.
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27
Turn off heat.
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28
Sprinkle with salt and pepper.
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29
Transfer to serving bowl or dish.
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30
Mix in yogurt.
