Baghali Polo

• 2 cups extra-long basmati rice (called sella)
• 2 teaspoons salt
• 2 tablespoons olive oil
• 1 cup chopped fresh dill or 1/4 cup dried
• 1/2 teaspoon garlic powder
• 8 ounces fava beans or lima beans (frozen, cooked and peeled)
• 2 tablespoons butter

1. Combine the rice, salt, olive oil and 3 cups water in a medium pot with a lid over high heat.
2. Bring the water to a boil, and let it bubble, uncovered, until the water evaporates.
3. (When the water is all gone, the rice should be about half-cooked.)
4. Turn the heat to low.
5. Add the fresh or dried dill and the garlic powder, and stir with a fork.
6. Spread the beans out over the top of the rice, cover the pot and cook until the rice is tender, about 15 minutes.
7. Turn off the heat, add the butter, cover the pot and let sit for 2 to 3 minutes, or until the butter melts.
8. Taste and adjust the seasoning, and serve.

extralong basmati rice, salt, olive oil, dill, garlic, fava beans, butter

Taken from cooking.nytimes.com/recipes/1014922 (may not work)