Ingredients for Baghali Polo Persian Rice With Lima Beans
- 2 cups basmati rice
- 1 (10 ounce) package frozen baby lima beans
- 1/4 cup fresh dill, chopped
- Garlic Cloves
- Yogurt
- 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1/2 teaspoon turmeric
- Canola Oil
- 1 teaspoon salt, freshly ground black pepper to taste
- 6 cups water, 2 tablespoons warm water
- 2 tablespoons butter, divided
- 1 medium onion, chopped
- fresh parsley (for garnish, optional)
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How to Make Baghali Polo Persian Rice With Lima Beans
- Rinse 2 cups of basmati rice thoroughly under cold water until the water runs clear.
- In a large pot, combine the rinsed rice, 4 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost cooked through.
- Meanwhile, prepare the lima beans: Rinse 1 cup of dried lima beans and soak them in water for at least 4 hours or overnight. Drain and cook the beans in a separate pot with 2 cups of water until tender (about 45 minutes).
- In a large pan, heat 2 tablespoons of butter or vegetable oil over medium heat. Add 1 medium finely chopped onion and sauté until softened, about 5 minutes. Add 1/2 teaspoon of saffron threads (soaked in 2 tablespoons of warm water for 10 minutes) and cook for another minute.
- Gently stir in the cooked lima beans and cooked rice into the onion mixture. Mix thoroughly.
- Transfer the rice mixture to a greased oven-safe dish or a large pot. Create a few small holes in the rice using a fork.
- Cover the dish tightly with a lid or foil and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the rice is fluffy and the bottom is nicely browned (optional). Alternatively, steam on the stovetop for 20 minutes, covered.
- Serve hot, garnished with fresh herbs (such as parsley or dill), and optionally, alongside grilled chicken or lamb.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
8g
Fat
6g
Carbs
28g
