The addition of fresh chopped dill and baby lima beans to steamed Persian Rice is so fresh and delightful. It’s a good way to get in your legumes (if that’s a concern of yours). This recipe goes well with grilled meat and fish kabobs–or lamb chops, and of course, Nassy Greek Salad.
- 2 cups Basmati Rice
- 1-2 bunches fresh Dill chopped
- 1 bag frozen Baby Lima Beans thawed
- 2 tbsp butter
A side note about washing rice: if you like to wash your rice go ahead. I’m too lazy–plus I can’t taste the difference between washed and unwashed rice.
- Bring a big pot a water to boil, about 1.5 quarts of water. Add the Rice and set a timer for 7 minutes. The rice should be soft on the outside and a little bit hard in the center–think al dente pasta.
- Drain the rice in a colander and wash with cold water.
- Melt the Butter in a large soup pot on low heat. Spoon (use a large spoon) the Rice into the pan in fourths. The purpose of using a spoon instead of just dumping the rice into the pot is to create pockets of space between the rice for steam. So spoon 1/4 of the rice into the pot, sprinkle with dill and 1/4 of the package of lima beans, then add 1/4 of the rice, then dill and lima beans, etc. Rice layer- Dill-Lima Bean layer -Rice layer – Dill-Lima Bean layer- Rice Layer – Dill-Lima Bean layer- Rice layer. You should aim to start and finish with a rice layer. Put a paper towel over the top of the pot (to catch the steam-condensation) and cover with a lid. Steam for 30-50 minutes
It doesn’t have to be exact, sometimes I end up getting frustrated and dumping the rice in all at once, waiting 30 minutes, then mixing the dill and lima beans at the end. You can do this too, but the “traditional” way is best for taste, or so I am told.
What else can I eat with this?
This goes really well with sour or strong tasting entrees. Lamb is good, Grilled Mahi Mahi with fresh lemon juice, Greek Salad, Moroccan Lemon Chicken (recipe coming soon), and a variety of stews.