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Lima
Bean with Dill Rice
BAGALI SHEVID POLOW
Bagali polo
(Serves 6 to 8 )
This exotic Persian
\ Iranian
dish can be served with plain yogurt spooned over the rice, or with roast
chicken, barbecued lamb chops, or steak.
Ingredients:
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1 recipe Steamed Rice
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1 package (10 ounce) frozen baby lima beans,
thawed
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14 tablespoons butter
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3 cups freshly chopped dill
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3 medium potatoes, cut into 1/inch slices
(optional)
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1/4 teaspoon cinnamon threads crushed and steeped
in 2
-
tablespoons hot water
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Salt and freshly ground pepper to taste
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Prepare Steamed Rice .
Melt 4 tablespoons butter in a non-stick 6-quart saucepan. Arrange
potato slices in single layer in saucepan.
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Spread one-third 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 4 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 inside.
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Cook over medium-high
heat 8 minutes, reduce heat to low, and cook 35 minutes or until rice is
soft and fluffy.
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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.
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VARIATION: When layering rice, add 1 large onion,
chopped and sauted in butter, 6 broiled lamb chops or 2 pounds cooked
boneless lamb shoulder cubes, or 6 cooked chicken cutlets. Increase cooking
time by 15 minutes.
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