Steamed Rice with Lima Beans and Lamb

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lamb stew with herb rice and lima beans

Baghali Polo va Gusht

Basmati rice steamed with dill weed and lima beans and served with lamb stew.

Lima beans are a great source of folate, iron and potassium, however, avoid raw lima beans. "They contain linamarin (also called cyanogens), which releases a cyanide compound when the seed coat is opened," according to Fruits and Veggies Matter. Linamarin is deactivated during cooking.

Baghali means 'lima beans', Polo meana 'rice' and Gusht means 'meat' in the Persian language or Farsi (Arabic pronunciation of Parsi).


  1. Lamb shoulder shanks or cubed beef chuncks - 2 lbs
  2. Lima beans - 2 cups
  3. Bastmati rice - 3 cups
  4. Dillweed - 1/2 cup
  5. Onions - 1 small
  6. Green Onions - 2 stalks
  7. Cinnamon - 1/4 teaspoon
  8. Ground saffron - 1/2 teaspoon (optional)
  9. Salt - 1 tablespoon
  10. Pepper - 1 teaspoon
  11. Butter - 2 tablespoons


  1. Melt butter in a pan and sauté onion and set aside.
  2. Place cooking oil in a tall pot and brown meat on all sides.
  3. Add water and seasonings to meat and cover with lid, let simmer over very heat until meat is tender.
  4. Boil rice according to Plain Rice Recipe click here for recipe. Use colander to drain water after cooking and set aside.
  5. Boil lima beans until soft but still firm. Use colander to drain water after cooking, chop lengthwise and set aside.
  6. Finely chop dill weed and green onions and mix thoroughly with rice.
  7. Add lima beans to rice and thoroughly mix.
  8. Melt butter in a large pot, then sprinkle rice into pot using a large spoon. Form a mound shape by avoiding the sides of the pot.
  9. Use the handle of the spoon to perforate the mound all the way to the bottom of the pot, in several places.
  10. Before covering the pot, wrap a clean dry towel around the lid which will absorb excess moisture to prevent the rice from becoming soggy.
  11. Cook rice for on low heat for 35 to 45 minutes before serving.
  12. To ensure a golden crust will form at the bottom of the pot, cook rice on medium heat for 15 minutes, then reduce heat and cook for another 30 minutes before serving.
  13. 10 minutes before rice is done, arrange meat on top of rice, then add sautéed onion, cover with lid and keep on cooking.
  14. Dissolve saffron in a bit of warm water and butter. Mix saffron thoroughly with a cup of rice until all the kernels turn a bright yellow.


  1. Place rice in a platter, sprinkle saffron flavored rice over top, and place meat shank on the side.
How to prevent kebabs from rolling

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