Iranian Rice with Beans and Dill Weed (Baqala Polo)

Recipe by Carol Bullock
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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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