Bahgali Polo

Ingredients

• Servings: 8
• 2 1/2 pounds basmati white rice
• 1 (10 ounce) package frozen lima beans
• 1 teaspoon salt
• 2 pounds lamb, cut into 1-inch pieces
• 1 teaspoon ground cinnamon
• salt and ground black pepper to taste
• 1/2 cup butter, divided
• 2 onion, halved and thinly sliced
• 5 tablespoons dried dill weed, or more to taste
• 1 tablespoon hot water
• 1 pint plain yogurt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 40 mins


• thoroughly rinse rice and transfer to a large bowl. pour enough water over the rice to cover by a few inches and soak for 1 hour; drain.
• bring a saucepan of water to a boil. cook lima beans in boiling water until tender, 7 to 10 minutes; drain.
• bring a pot of water to a boil. add salt and rice to the boiling water and cook until rice is partially softened, about 11 minutes; drain.
• season lamb with cinnamon, salt, and pepper.
• melt 2 tablespoons butter in a large skillet over medium-high heat. cook and stir lamb in melted butter until completely browned, about 5 minutes. use a slotted spoon to transfer lamb to a bowl. cook and stir onion in skillet until translucent, about 7 minutes. return lamb to skillet; add dill and cooked lima beans. remove skillet from heat.
• melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. spoon about 1/3 the partially cooked rice into the saucepan. layer about half the lamb mixture over the rice layer. repeat layering 1/2 the remaining rice, the remaining lamb mixture, and finishing with the remaining rice. cut the remaining 3 tablespoons butter into cubes and arrange atop the top rice layer.
• place a cover on the saucepan, reduce heat to medium-low, and cook until the rice is completely tender, about 30 minutes. remove saucepan from heat and let the mixture cool for 10 minutes before serving with yogurt.