Baqala Polo

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==Description==
Iranian rice with beans and dill weed. This is one of the most amazing dishes I've ever eaten. Rich and savory!
=====Ingredients=====
* 3 cups long-grain rice, well-rinsed
* 8 cups water
* salt
* 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
=====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 ⅔ cup of the rice, mix it with the dissolved saffron, and sprinkle over the rest of the rice as a garnish.
Category:Persian Vegetarian
Category:Long-grain rice Recipes
Category:Dill Recipes
Category:Saffron Recipes
Category:Recipes that need photos