Ingredients for Bahali Polo (rice with limas) Recipe
1 package frozen fordhook limas (not baby limas)
3-4 cups Basmati rice (other rice won’t taste as good, but will work)
dried dill weed
salt
2 tablespoons butter/margarine
a handful of zareshk (dried Persian cranberries) (~1/8-1/4 cup?)

Bahali Polo (rice with limas) Recipe Preparation
Soak the rice in VERY SALTY water for about 30minutes (up to 1 hour).
Soak zareshk in a small bowl with warm water to cover.

Meanwhile, soak the limas in water, remove skins when loose. Cook in water with a little salt until just barely tender. Set aside.

Boil the rice as you would spaghetti. When it has stretched in length and looks more uniform, add the limas to the pot and stir. In a minute or two the rice will seem to float more, drain in colander. (At this point the rice is not fully cooked.)

Layer the rice/lima mixture, then sprinkle in the dill. Repeat the procedure until all the rice/limas are back in the pan. Melt the butter and add about 1/2 cup of warm water, then pour over the rice in the pan. Steam for about 15 minutes, until the rice is done. (If the rice is drying before it’s done, add more water or water/butter.)

Spoon out on a serving dish and sprinkle on the zereshk. Traditionally served with boiled or roasted chicken.

Chicken version:
If you boil the chicken in advance, you can layer the boneless, cooked chicken pieces while you are layering in the dill.