Persian Dill and Lima Bean Rice (2024)

Iran has a rich culinary history, and rice resides at the heart of the Persian cooking tradition. Rice was likely introduced to Iran from India during the rule of Darius the Great in the 6th century BCE. Over time it became a staple food item for Iranians, cultivated in many sophisticated varieties. A multitude of flavorful and fragrant rice dishes have emerged throughout the centuries… saffron-scented rice, cooked with herbs and tender meats; sweet rice with dried fruits or sour cherries; vegetable rice, sometimes mixed with legumes… and for the ancient royal courts, there was even rice studded with jewels.

Over time, four methods have developed for preparing Persian rice: kateh, damy, chelow, and polo. Kateh is simply rice steamed with water, salt, oil or butter, and sometimes saffron. Damy is rice steamed more slowly and mixed with uncooked ingredients, like beans or grains. Chelow is parboiled rice mixed with seasonings and/or herbs, then slowly steamed to form a crispy tahdig (sometimes spelled tahdeeg). Polo (or polow) is a variant of chelow in which aromatic ingredients like meat, fruit, and/or vegetables are mixed into the rice. Polo rice dishes are popular for their complex, mouthwatering flavor combinations.

Which brings me to today’s recipe: Persian Dill and Lima Bean Rice. This is my favorite Persian dish, and I’ve spent the past two years looking for the perfect recipe. The original version of this dish, Baghali Polo, is most often made with young, fresh fava beans. The version I’ve grown to love is made with lima beans, but you can also use fresh young fava beans if you wish. I wanted a non-dairy version for my kosher readers; Persian cooks sometimes use butter or ghee and yogurt in their rice, but Jewish cooks prefer to make it dairy-free so it can be served with a kosher meat meal. I tried many versions from various Persian and Sephardic Jewish cookbooks, but I was never completely satisfied with the results. Then I had my Persian Jewish friend Farah teach me her way of making it. Over time, I was able to combine the methods I’d learned to develop a terrific recipe. The most challenging part was figuring out how to create a crispy, golden tahdig.

The word tahdig is Persian, meaning “bottom of the pot.” It’s a layer of crispy rice that develops on the bottom of the pot while the rice is cooking. It’s crunchy, delicious, and considered the “prized” part of the rice. The talent of an Iranian cook is often measured by his or her ability to create a quality tahdig.

Making a tahdig requires a specific set of cooking conditions, and it takes some practice to get it right. I’ve attempted to provide clear, step-by-step instructions that will help you achieve a beautiful tahdig. Make sure you have a nonstick pot on hand– any 5 quart nonstick pot will do. I generally don’t like using nonstick cookware, but I bought a cheap 5 quart pot from the grocery store just for the purpose of making Persian rice. If you have trouble the first time, don’t be discouraged… stove heat and pot thickness can vary, which means it may take some practice with your home equipment to get it just right. Even if your tahdig doesn’t turn out perfect, your rice will still be delicious. Promise!

This is one of my all time favorite side dish recipes… it’s salty, fragrant, and tastes buttery without dairy. While I enjoy the sweet Persian rice dishes, I much prefer the savory herb flavor of this dish. It’s a lovely addition to a dinner buffet. Whenever I serve it at a party, my guests are intrigued, particularly if they’ve never tried Persian rice before. It’s a real treat!

Recommended Products:

Colander

Non-Stick Stockpot with Lid

Mortar and Pestle