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Iranian rice with beans and dill weed. This is one of the most amazing dishes I've ever eaten. Rich and savory!
- 3 cups long-grain rice, well-rinsed
- 8 cups water
- ¼ cup melted margarine
- ⅛ teaspoon saffron, dissolved in 2 tbs warm water (optional)
- 1 lb frozen lima beans
- ¼ cup dried dill weed, or ¾ cup fresh
- 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 ⅔ cup of the rice, mix it with the dissolved saffron, and sprinkle over the rest of the rice as a garnish.