Baghala Polo

Description
Iranian rice with lamb, dill and lima beans. I found this in a cookbook of Middle Eastern cooking and posted it by request. I have not yet tried it. The recipe says you can use frozen lima beans for fresh, if you prefer.

Ingredients

 * 2 tablespoons butter
 * 1 medium onion, peeled and cut into ¼ inch slices
 * 3 lbs boneless lamb shoulder, trimmed of fat and cubed
 * 3 cups water
 * 1 tablespoon salt
 * 2 cups uncooked long-grain white rice
 * 4 cups finely cut fresh dill
 * 1 lb shelled fresh baby lima beans
 * 8 tablespoons butter, melted
 * ¼ teaspoon saffron, crushed and dissolved in 1 tbsp warm water

Directions

 * 1) In a heavy 3 – 4 quart casserole, with a tightly fitting lid, melt the 2 tablespoons of butter over a medium heat.
 * 2) Add the onions and cook for about 10 minutes or until the slices are browned.
 * 3) You will need to stir them often.
 * 4) Use a slotted spoon to remove them from the pan and onto a plate.
 * 5) Set aside.
 * 6) Working in batches, brown the lamb cubes in the remaining fat in the dish.
 * 7) As they brown, take them out of the dish and put them on the plate with the onions.
 * 8) Pour the 3 cups of water into the casserole and bring it to a boil, scraping to loosen any brown particles clinging to the dish.
 * 9) Return the lamb and onion to the dish, add the salt and reduce the heat to low.
 * 10) Cover tightly and simmer for about an hour or until he lamb is tender and doesn't show any resistance when pierced.
 * 11) Transfer the onions, lamb and all the cooking liquid to a large bowl.
 * 12) Set the casserole aside.
 * 13) Preheat the oven to 350°F bring 6 cups of water to a boil in a 5 – 6 quart saucepan.
 * 14) Pour in the rice in a slow, thin stream so the water does not stop boiling.
 * 15) Stir a couple times and boil for 5 minutes.
 * 16) Remove the pan from the heat, stir in the dill and lima beans and drain in a fine sieve.
 * 17) Ladle about half of the rice mixture into the smaller casserole and moisten it with ½ cup of the lamb cooking liquid.
 * 18) Then use a spatula or spoon to spread the rice mixture to the edges of the pan.
 * 19) Use a slotted spoon to return the lamb and onions to the casserole and smooth them over the rice.
 * 20) Spread the remaining rice mixture on top.
 * 21) Combine 2 tablespoons of the melted butter with 6 tablespoons of the lamb broth and pour it over the rice.
 * 22) Bring the casserole to a boil over high heat.
 * 23) Cover tightly and bake on a middle oven shelf for 30 – 40 minutes or until the beans are tender and rice has absorbed the liquid.
 * 24) To serve, spoon about a cup of the rice mixture into a small bowl.
 * 25) Add the dissolved saffron and stir until the rice is bright yellow.
 * 26) Spread about half the remaining rice on a heated platter and arrange the lamb over it.
 * 27) Cover the lamb with the rest of the plain rice and garnish with the saffron rice.
 * 28) Pour the remaining 6 tablespoons butter over the top.