Baghala Polo

==Description==
Iranian rice with lamb, dill and lima beans. I found this in a cookbook of Middle Eastern cooking and posted it by request. I have not yet tried it. The recipe says you can use frozen lima beans for fresh, if you prefer. 
==Ingredients==
* 2 tablespoons butter
* 1 medium onion, peeled and cut into ¼ inch slices
* 3 lbs boneless lamb shoulder, trimmed of fat and cubed
* 3 cups water
* 1 tablespoon salt
* 2 cups uncooked long-grain white rice
* 4 cups finely cut fresh dill
* 1 lb shelled fresh baby lima beans
* 8 tablespoons butter, melted
* ¼ teaspoon saffron, crushed and dissolved in 1 tbsp warm water 
==Directions==
# In a heavy 3 – 4 quart casserole, with a tightly fitting lid, melt the 2 tablespoons of butter over a medium heat.
# Add the onions and cook for about 10 minutes or until the slices are browned.
# You will need to stir them often.
# Use a slotted spoon to remove them from the pan and onto a plate.
# Set aside.
# Working in batches, brown the lamb cubes in the remaining fat in the dish.
# As they brown, take them out of the dish and put them on the plate with the onions.
# Pour the 3 cups of water into the casserole and bring it to a boil, scraping to loosen any brown particles clinging to the dish.
# Return the lamb and onion to the dish, add the salt and reduce the heat to low.
# Cover tightly and simmer for about an hour or until he lamb is tender and doesn't show any resistance when pierced.
# Transfer the onions, lamb and all the cooking liquid to a large bowl.
# Set the casserole aside.
# Preheat the oven to 350°F bring 6 cups of water to a boil in a 5 – 6 quart saucepan.
# Pour in the rice in a slow, thin stream so the water does not stop boiling.
# Stir a couple times and boil for 5 minutes.
# Remove the pan from the heat, stir in the dill and lima beans and drain in a fine sieve.
# Ladle about half of the rice mixture into the smaller casserole and moisten it with ½ cup of the lamb cooking liquid.
# Then use a spatula or spoon to spread the rice mixture to the edges of the pan.
# Use a slotted spoon to return the lamb and onions to the casserole and smooth them over the rice.
# Spread the remaining rice mixture on top.
# Combine 2 tablespoons of the melted butter with 6 tablespoons of the lamb broth and pour it over the rice.
# Bring the casserole to a boil over high heat.
# Cover tightly and bake on a middle oven shelf for 30 – 40 minutes or until the beans are tender and rice has absorbed the liquid.
# To serve, spoon about a cup of the rice mixture into a small bowl.
# Add the dissolved saffron and stir until the rice is bright yellow.
# Spread about half the remaining rice on a heated platter and arrange the lamb over it.
# Cover the lamb with the rest of the plain rice and garnish with the saffron rice.
# Pour the remaining 6 tablespoons butter over the top. 
Category:Baby lima bean Recipes
Category:Lamb shoulder Recipes
Category:Persian Meat Dishes
Category:Long-grain rice Recipes
Category:Saffron Recipes
Category:Onion Recipes
Category:Dill Recipes
Category:White rice Recipes