3 Cups of Basmati rice/ 3 TBLS of salt/ Water
1 Bag Baby Lima beans
1/2 Cup fresh Dill Weed (1-2 Tbsp dried)
6 cloves of garlic- chopped
2 cups boiling water with three chicken bouillon cubes
1/4 TSP Saffron dissolved in 1 Cup of water
Parboil rice in about 12 cups of water, then drain
Cook lima beans
Combine rice, lima beans, dill weed, garlic
In a pot (teflon bottom) with vegetable oil covering the bottom on high heat, add the above mixture. After 5 minutes on high, reduce heat to medium, pour chicken bouillon water and saffron water over the rice and cook for 15 minutes.
Finally, reduce heat to low and cook another 50 minutes to an hour.
Recipe courtesy of Kooros Mahmoudi