The Delicious Crescent

1 Preheat oven to 350 degrees F.
2 Boil 10 cups of water with 2 tbsp salt in a cooking pot. Add basmati rice and lima beans. Boil at medium high to high heat for [timer minutes=5] 4 to 5 minutes[/timer] until rice grains are soft. Stir the rice while it is cooking. Drain rice in a colander and set aside.
3 Potato crust (optional): Heat 2 tbsp of olive oil or butter in oven proof dish such as Pyrex baking dish. Spread the oil or butter evenly and sprinkle half the salt, pepper and coriander/cumin seeds (if using).Next arrange the medium thick potato slices. Then sprinkle the rest of salt, pepper and cumin.
4 Spread a layer of rice and beans, followed by sprinkling a thin layer of dill weed. Mix the grated garlic and chives and sprinkle some of it.
5 Assemble the dill rice by making several alternating thin layers of rice, lima beans, dill weed and sprinkles of the garlic-chives mixture.
6 Finally top it with a rice layer. Pour 4 tbsp olive oil or melted butter all over and then sprinkle the saffron water.
7 Cover with a sheet of aluminum foil and seal well. [timer minutes=60]Bake for an hour[/timer] or more until steam builds up well. If making the crust (tahdig) it should be golden.
8 Transfer the baking dish from the oven and let it rest a few minutes. Take some scoops of the top layer of saffron colored rice and set it aside for garnish.
9 When the steam has released a little, gently mix the top layers of rice and dill and plate it on a serving dish. Arrange the potato slices all around and sprinkle the saffron rice for garnish.
10 Persian baghali polo goes well with a yogurt salad such as Persian yogurt dip with shallots.
11 You can make this same recipe in a cooking pot on stove or in a rice cooker (see the blog post and notes below).