Baqala Polo

Description
Iranian rice with beans and dill weed. This is one of the most amazing dishes I've ever eaten. Rich and savory!

Ingredients

 * 3 cups long-grain rice, well-rinsed
 * 8 cups water
 * salt
 * ¼ cup melted margarine
 * ⅛ teaspoon saffron, dissolved in 2 tbs warm water (optional)
 * 1 lb frozen lima beans
 * ¼ cup dried dill weed, or ¾ cup fresh

Directions

 * 1) Cook lima beans until done. Drain. Set aside.
 * 2) Bring a large pot of salted water to boil.
 * 3) Add rice to water. Boil 5–10 minutes, until rice is no longer crunchy, but still firm. Stir occasionally to prevent sticking.
 * 4) Drain rice in colander.
 * 5) Mix beans and dill weed with the rice.
 * 6) Put half of the melted margarine in the bottom of the rice pot.
 * 7) Put the rice back into the pot, a spoonful at a time, heaping it into a mound, not touching sides of pot.
 * 8) With a chopstick or similar tool, poke holes in the rice in several places.
 * 9) Pour the remaining melted margarine over the rice.
 * 10) Cover the underside of the pot lid with a dish towel, and put lid tightly on pot.
 * 11) Cook rice about 20 minutes over medium heat, then turn heat to low, and cook for another 30 minutes.
 * 12) The rice on the bottom of the pot should become golden and crispy.
 * 13) Soak bottom of pot in cold water for a few minutes, to loosen this.
 * 14) Put rice onto a serving platter, surrounded by chunks of crispy rice.
 * 15) Take ⅔ cup of the rice, mix it with the dissolved saffron, and sprinkle over the rest of the rice as a garnish.