Baghali Shevid Polow (Lima Bean with Dill Rice)

Ingredients:

600g steamed rice (cooked weight)
300g frozen baby lima beans, thawed
14 tbsp butter
200g fresh dill, chopped
3 medium potatoes, cut into 3cm slices (optional)
1/4 tsp saffron threads steeped in 2 tbsp hot water
salt and freshly-ground black pepper
yoghurt, to serve (optional)

Method:

Begin by preparing your steamed rice. How melt 4 tbsp of the butter in a straight-sided non-stick saucepan. Arrange the potato slices in a single layer in the base then spread 1/3 of the prepared rice over the top. Season to taste then cover with half the lima beans and half the dill. Cover with half the remaining rice then add the remaining lima beans and the remaining dill. Then top with the remaining rice. If possible, keep the ingredients mounded in the centre of the pan so that steam can circulate.

Sprinkle 1l of water over the rice then slice the remaining butter and dot over the rice. Cover the rice pile with greaseproof (waxed) paper then wrap the lid of the pan in a tea towel and secure as tightly as you can. Cook over medium heat for 8 minutes then reduce to the lowest possible simmer and cook for a further 35 minutes, or until the rice is soft and fluffy.

Take 150g of rice from the top and set aside. Mount the remaining rice mix on a serving dish. Remove the potatoes from the base of the pan with a spatula and arrange around the outside of the rice. Sprinkle the reserved rice with the saffron water and spread as a thin layer on top of the plain rice. Season the dish with salt and black pepper then serve.

This dish can either be served as an accompaniment, or it can be served as a vegetarian main course, with yoghurt spooned over the top