Persian Steamed Rice with Dill and Lima Beans is yummy and a one pot rice dish. The first time I had Persian rice and kabob I was not sure if I was going to like it due to the pungent smell. Amazingly, I did. If you love dill – you will love this rice. Don’t care for lima beans – use green peas.
It was easy for me to embraced this rice dish. I love rice and love love lima beans. Dill has a strong and pungent smell but don’t be deterred. Dill when added to any dish is fragrant with a distinct savory taste.
When I lived in the NorthEast side of Chicago I became friends with this funny and crazy Assyrian guy. My roommate did not care for him at first. We lived in a basement apartment which was actually first floor. Don’t know why they called it basement apartments when it was street level.
The apartment building was U shaped with a garden in the middle. My roommate was so upset that she cannot open the blinds in the living room since the first thing she sees is our Assyrian neighbor baking himself out in the sun.
My Introduction to Persian Rice
I don’t remember how we became friends but anyway we hit it off. Our apartments were next to each other so after class he was over at our place daily. Guess who was the other person thrilled to have him over – my roommate. His older brother was actually glad that he hanged out with us rather than gangs. My friend's brother was about 15 years older than him.
If I remember it right I helped him with his home works. I remember his brother questioning him where are his books? He said, he leaves it in his locker at school. That didn’t go well. When his brother knocks on our door looking for him we all got stressed out. He was nice to us plus he was tall, dark, handsome but looked very serious so we were afraid of him.
Well anyway, this is how I got introduced to Persian rice and kabobs. I don’t eat lamb so it has to be pork, beef or chicken. I am glad that the pungent herbs did not discourage me from trying out their cuisine. It is definitely delicious.
I love Persian Steamed Rice with Dill and Lima Beans as much as I love Fried Rice. Eating this alone satisfies me. Was up till 3 am and I was having this rice cold out of the fridge.
How to Make Persian Steamed Rice with Dill and Lima Beans
If you watch my video you’ll see that I drained the water without using a sieve. Rice was the first thing I learned to cook. When I was a teenager my father wanted me to at least learn how to cook rice. So even though we had help in the house he wanted me to learn basic cooking. When cooking rice I don’t use a measuring cup when adding water. I was thought to use my finger to measure the water.
Note: Use a sieve if you think all the rice will end up in the sink when draining the water.
Persian Steamed Rice with Dill and Lima Beans Recipe
Persian Steamed Rice with Dill and Lima Beans
- ¾ cup fresh dill chopped
- ½ can lima beans
- 1 ½ cups bastmati rice
- 1 teaspoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups water
- Place basmati rice on a deep non stick pot.
- Wash rice twice.
- Fully drain the water. Note: If you need a sieve use it.
- Add water and salt to rice.
- Parboil rice for 10 minutes uncovered over medium heat.
- Once rice has absorbed the liquid push the rice to the side and stir-in olive oil and butter.
- Toss-in dill a little at time and stir until all is mixed in.
- Stir in lima beans. Mix well.
- Using a stick or a spatula poke a few holes in the rice to let steam out. This will ensure that your rice doesn't get sticky,
- Cover pot with lid. Wrap the lid with cheese cloth or place enough paper towel to cover the top of pot. This will absorb extra moisture making rice fluffy instead of sticky.
- For tahdig to form raise the temperature between medium-high for 3 to 4 minutes. It will easily burn so watch it.
- After 3 to 4 minutes adjust heat to low and steam rice for approximately 30 to 40 minutes or until cooked.
- Turn off heat and serve with your favorite fish or kabob. Enjoy!
- If you think you need more water add it a little at a time. Don't add too much water. You will end up with soggy rice.
What brand of Basmati rice to use to make Persian rice?
What is Tahdig?
When cooking rice it is the crust that forms at the bottom of the pot. There is a technique in achieving this. It is not the same as burnt rice. The rice on the fork is the tahdig.
How to cook Persian Rice with Tahdig?
Once you have added all the ingredients in the rice and before you start steaming the rice raise the temperature to medium high for about 3 to 4 minutes. Be sure not to burn it. Then adjust heat to low.
Can I use just olive oil and not butter when making Persian Rice?
Yes, olive oil alone will work or vice versa. Butter and dill complement each other so well that’s why I add some butter.
Can I cook Persian rice in a regular pot?
As long as it is a thick heavy bottom pot? In Filipino cuisine, we refer to tahdig as tutong. It is easier to achieve tahdig with a heavy bottom pot than a rice cooker.
Can I use a rice cooker to cook Persian Rice?
Yes, after you wash the rice combine all the ingredients in the rice cooker. Just let it cook and don’t stir while cooking. It is easier to achieve tahdig with stainless steel inner cooking pot. Once the rice is cooked don’t unplug the rice cooker so the automatic warm mode kicks in. Leave it on for ½ a day.