Crispy Rice With Dill and Runny Eggs
Published Jan. 19, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
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.
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!
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.
Excellent recipe! Followed almost exactly as written but used a little more oil than called for. Rice crisped up very well on the bottom in a traditional nonstick pan. Topped with fresh dill, feta and generous squeeze of lemon juice. Loved that it’s a one-pan meal, but interested in pairing with some protein - which would also enable this to serve four (one egg per person) - this basically served two people, two eggs each (with some leftover rice).
I didn’t like Lima beans before cooking this amazing recipe! It does come out well seasoned if you add the whole teaspoon of salt. Start with 1/2 or 3/4 tsp if you are salt averse. Will be making again!
People don't eat Baghali Polo and Meat for Nowruz they eat Sabzi Polo, Fish and Herb Frittata (kookoo) for Nowruz.