This rice dish is composed of just a few basic healthy and aromatic ingredients. It is best served as a side dish with any barbecue chicken, lamb, and beef.

Cut the leaves from the large, tough stems. Discard the stems. Wash dill leaves well in water.

Chop the dill leaves into small pieces.

If using frozen baby lima beans, put them in a bowl and let them thaw.

If using fresh lima beans, shell and wash the beans.

Cook rice and the lima beans in salted water for 8 to 10 minutes. (see below for directions). Drain and rinse with cold water to stop additional cooking.Toss them gently in colander.

Return the saucepan to the heat and add 3 tbsp olive oil with 2 tbsp of water till you hear sizzling sound. Spread 1/4 of the rice and lima beans to the pan, spread 1/4 of the fresh dill over the rice, repeat this till all done. Poke one or two holes in the rice with the handle of a wooden spatula. This is done for steaming purposes.

Cover and cook on high for 4-5 minutes unit rice is steaming.

Reduce the heat to medium low and place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 40-50 minutes.

Ingredients:

• 2 cups long-grain basmati rice
• 1 package (12 ounce) frozen baby lima beans, thawed or fresh young lima beans, shelled
• 2 cups fresh dill chopped
• 5 tbsp olive oil
• salt to taste

1- Place your rice in a large bowl. Wash rice a few times until the water looks clear. This is a very important step to remove the starch from the rice. Bring water to a boil, place the rice in the boiling salted water and cook for about 5 minutes. Add the lima beans to the rice and cook for another 3-4 minutes. Make sure you stir the rice twice with a wooden spoon to loosen any grains that may have stuck to the bottom. Taste your rice. The grains should be soft on the outside but still firm in the center. Drain and rinse with cold water to stop additional cooking.Toss rice gently in colander.

2- Return the saucepan to the heat and add 3 tbsp olive oil with 2 tbsp of water till you hear sizzling sound. Spread 1/4 of the rice and lima beans to the pan, spread 1/4 of the fresh dill over the rice, repeat this till all done.

4- Pile up the rice on top in the shape of a pyramid. This shape leaves room for the rice to expand and enlarge. Poke one or two holes in the rice pyramid with the handle of a wooden spatula. This is done for steaming purposes.

5- Add 2 tbsp olive oil on top. Cover and cook on high for 4-5 minutes unit rice is steaming, then reduce the heat to medium low and place a clean dish towel or 2 layers of paper towels over the pot and cover firmly with the lid to prevent steam from escaping. Cook for 40-50 minutes.

6- Using one spatula full of rice at a time, place the rice on a serving platter without disturbing the crust. Finally, you remove the crusty bottom which is called tahdig and place it in a separate smaller plate.

Facts about Dill and Lima Beans:

Dill contains no cholesterol; but is rich in anti-oxidants and dietary fibers which help to control blood cholesterol levels. It is also a good source of Niacin, Phosphorus, Zinc and Copper, and a very good source of Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese.

Lima beans are good for lowering the blood sugar levels and reducing the risk of diabetes. It also helps to reduce blood pressure and eliminates cholesterol from body. . Lima beans are also used for the general strengthening of the immune system.

Note: Raw lima beans contain a cyanide compound and should not be eaten raw.

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