PERSIAN LAMB WITH RICE AND LIMA BEANS

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Persian Lamb With Rice And Lima Beans image

Provided by Marian Burros

Categories     dinner, easy, quick, main course, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 tablespoon canola oil
1 very large onion, about a pound, finely chopped
12 ounces lean boneless lamb, trimmed of all fat and cut into cubes
2 cups water
1 cup long-grain rice
1/4 teaspoon turmeric
1/2 teaspoon cinnamon
1 pound frozen lima beans
1/2 cup chopped fresh dill
1/3 cup chopped fresh coriander
1 cup nonfat or low-fat plain yogurt
Salt, optional

Steps:

  • Add the oil to a nonstick saucepan, and saute the onion and lamb, until the onion softens, 3 to 5 minutes.
  • Add the water, rice, turmeric and cinnamon. Bring to a boil. Cover and simmer until the rice is almost done, about 14 minutes.
  • Stir in the beans, and continue cooking until the water is absorbed and the rice is tender.
  • Stir in the dill, coriander and yogurt. Season with salt, if desired, and serve.

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