Persian Baghali Polo-Inspired Dill Bean Rice with Egg

Ingredients

• 3/4 cup basmati rice
• 1 cup fava beans or edamame
• 3 large eggs
• 2 tbsp unsalted butter or olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 cup chopped fresh dill
• 1/4 tsp ground turmeric
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the rice in several changes of cold water until the water runs clear, then soak it in salted water for 20 minutes if you have time. This is what gives Persian rice its long, separate grains.
2. Bring a saucepan of well-salted water to a boil, drain the rice, and boil it uncovered for 5 to 6 minutes only, until the grains are soft at the edges but still firm at the core. Drain immediately.
3. Blanch the fava beans or edamame in the same water for 2 minutes, then drain. If using favas, slip off the pale skins; they are tough and grey once cooked.
4. Melt half the butter in a nonstick saucepan over medium heat, add the onion, and cook for 4 minutes until soft. Stir in the garlic and turmeric.
5. Layer the parboiled rice, beans, and dill into the pan in alternating handfuls, mounding it into a loose pyramid rather than pressing it flat, so steam can rise through.
6. Poke three or four holes down through the mound with the handle of a spoon, dot with the remaining butter, and drizzle over 3 tablespoons water.
7. Cover the pan with a clean kitchen towel and then the lid, and steam over the lowest heat for 25 to 30 minutes. The towel absorbs condensation that would otherwise drip back and make the rice soggy, and a golden tahdig crust forms on the base.
8. Fry or soft-boil the eggs to your liking, fluff the rice with a fork, and serve topped with the eggs, the fresh herbs, and lemon wedges.

Allergen note: Contains dairy, egg and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.