Crispy Rice With Dill and Runny Eggs

By Ali Slagle

Published Jan. 18, 2023

Crispy Rice With Dill and Runny Eggs
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
40 minutes
Rating
5(1,103)
Comments
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This one-skillet meal has crisp and herbaceous rice, creamy lima beans and pockets of jammy egg yolk. Its inspiration comes from baghali polo, a traditional Persian rice dish that is often served at Nowruz alongside braised or barbecued meat. In it, fava beans steam with rice, dill and spices, then sometimes the bottom is crisped tahdig-style. In this complete one-pan meal, the rice and lima beans are steamed and crisped in a skillet, then eggs are nestled right into the rice to cook. Lima beans are buttery like fava beans, though you could use another bean or even a vegetable (see Tip). A punchy topping, like feta or lemon, rounds out the meal.

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Ingredients

Yield:4 servings
  • 1cup basmati or jasmine rice (no need to rinse)
  • 1½cups/8 ounces frozen lima beans (no need to thaw); see Tip
  • ½cup finely chopped fresh dill (or 1½ tablespoons dried dill)
  • Kosher salt (such as Diamond Crystal) and black pepper
  • ¼cup extra-virgin olive oil, plus more as needed
  • 4large eggs
  • Crushed pitted green olives, sliced pickled pepperoncini peppers, crumbled feta and/or lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

425 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 14 grams protein; 391 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large (12-inch) nonstick skillet, stir together 1¾ cups water with the rice, lima beans, half the dill, 1 teaspoon salt and a few grinds of black pepper. Bring to a boil over high heat, then cover tightly with a lid, sheet pan or foil, reduce heat to low and cook until rice is tender, about 17 minutes.

  2. Step 2

    Uncover and stir with a fork. (If using a lima bean alternative, stir it into the rice now.) Spread the rice in an even layer, then make four divots. (You’ll add your eggs to them in Step 3.) Now crisp the rice: Pour the oil down the sides of the pan and into the divots, increase heat to medium and cook until the rice is golden brown at the edges, 2 to 5 minutes. If you don’t see oil bubbling at the edges, drizzle in a little more oil.

  3. Step 3

    Crack the eggs into the divots, cover the pan and cook until the whites are set and the yolks are still runny, 2 to 4 minutes. Season the eggs with salt and pepper. Sprinkle with the remaining ¼ cup dill and, if using, olives, peppers, feta and/or a squeeze of lemon.

Tip
  • Instead of frozen lima beans, use the same amount of frozen, shelled edamame (no need to thaw); cooked, drained beans (homemade or one 15-ounce can); or chopped vegetables that cook in about 5 minutes, like spinach, green beans or celery. For any of these options, stir them into the rice at the start of Step 2.

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Ratings

5 out of 5
1,103 user ratings
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Comments

Lou

Delicious! The frozen lima beans and rice cooked up perfectly in 17 minutes. I was worried it would burn but was saved by the great suggestion to pour oil down sides of pan and into divots. This not only unstuck the rice to prevent burning but gave it just the right amount of crunchiness. The dill married well with halloumi cheese.

Mom_of_dragons

I made this recipe exactly as written for dinner tonight and I was delighted to have a very tasty meal for 3 young kids and two adults on the table in under 30 minutes. Truly an easy weeknight 30 minute meal for meatless Mondays!

Emma

Made this for a bunch of friends with some homemade flatbread, mast-o-khiar, and an easy shirazi salad. Truly delicious and a great way to simplify one of my childhood fav dishes for small kitchen/small budget/vegetarian dish.

Maja

Reliably great! I’ve made it with fava beans and edamame, and both are delicious. I never skip the feta, olives or lemon. Really useful dish to have in rotation.

Jan M

I'm typing this as I'm eating leftovers from last night. I think it might be even better warmed up! I used pearled farro rather than rice for the healthy carbs, and dried dill. I had to cook the farro just a few minutes longer, and crisp it a little longer, but it was well worth it. My husband (raised on meat and potatoes) liked it so much he took one of the leftovers for lunch today. This one's going into the regular rotation!

bee

Used shelled edamame instead of Lima beans and didn’t realize I should’ve added in the second step instead of step one, but it turned out great anyways. Stuck to the bottom of my stainless steel as per usual, I’ll try the cast iron next time, but absolutely delicious either way, even though I overcooked the eggs a minute or two.

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