Baghali Polo

2 servings

½ cupsbasmati rice

⅕ cupfresh dillfinely chopped

¾ tablespoonsdried dill

¼ cupfrozen lima beansor fresh

½ tablespoonsextra virgin olive oil

½ tablespoonsbutteruse vegan butter if necessary

¼ teaspoonturmericdissolved in 2 tablespoons of warm water

⅕ teaspoonsaffron threadsdissolved in 2 tablespoons of warm water

saltto taste

Claim $4 coupon

Congratulations!
Save $4 cashback on Banza Cavatappi Pasta Made from Chickpeas (8 oz). Scan QR-code and claim coupon

Rinse the basmati rice in cold water until the water runs clear, then soak in salted water for 20 minutes. Drain.
Boil the lima beans in water for 3–5 minutes until tender. Drain and set aside.
In a large pot, bring 8 cups of water to a boil. Add 2 teaspoons of salt and the soaked rice. Cook for 6–8 minutes until the rice is about 70% cooked (grains should still be firm). Drain and rinse with cold water.
In the same pot, heat the oil and butter over medium heat.
Add a layer of parboiled rice, followed by a sprinkle of dill and lima beans. Repeat until all ingredients are used, finishing with a layer of rice.
Drizzle the turmeric water over the top layer of rice.
Cover the lid with a clean kitchen towel or paper towel to catch any steam. Reduce the heat to low and cook for 30 minutes.
Turn off the heat and let it rest for 5 minutes.
Drizzle the saffron water over the rice before serving. Gently fluff with a fork to mix the dill and beans evenly. Salt to taste.
Enjoy!