Persian Lamb With Rice And Lima Beans

By Marian Burros

Published May 19, 1990

Total Time
About 30 minutes
Rating
3(48)
Comments
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Featured in: Lifestyle: Sunday Menu; Lamb Beyond the Ordinary: Seasonings Are the Secret

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Ingredients

Yield:2 servings

  • 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

  • ¼ teaspoon turmeric

  • ½ teaspoon cinnamon

  • 1 pound frozen lima beans

  • ½ cup chopped fresh dill

  • ⅓ cup chopped fresh coriander

  • 1 cup nonfat or low-fat plain yogurt

  • Salt, optional

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

136 grams carbs; 138 milligrams cholesterol; 1870 calories; 53 grams monosaturated fat; 8 grams polyunsaturated fat; 63 grams saturated fat; 129 grams fat; 14 grams fiber; 2178 milligrams sodium; 40 grams protein; 15 grams sugar

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

    Add the oil to a nonstick saucepan, and saute the onion and lamb, until the onion softens, 3 to 5 minutes.

  2. Step 2

    Add the water, rice, turmeric and cinnamon. Bring to a boil. Cover and simmer until the rice is almost done, about 14 minutes.

  3. Step 3

    Stir in the beans, and continue cooking until the water is absorbed and the rice is tender.

  4. Step 4

    Stir in the dill, coriander and yogurt. Season with salt, if desired, and serve.

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Ratings

3 out of 5
48 user ratings
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Comments

Abe

Hmmm what can I say, it smelled amazing when I was cooking it. Spices were new, not quite the in depth flavor I thought it would be. I chopped my lamb small but it still came out a little chewy. So, I cooked it longer but that caused the rice to be a little overdone. If I did it again, I would cook the lamb and onion separate. Even in my all clad big pan there was too much onion and lamb causing the meat to steam and not brown. Or next cook the onion and lamb in 2 seperate batches.

Rebecca Goodsell

I followed the ingredients but not the instructions. I cooked the lamb, onions and Limas together and added some ripe tomatoes to add juice for Limas. I cooked the basmati rice separately with the cinnamon and turmeric Served two parts on platter It was delicious

Rebecca Goodsell

I reviewed the comment and given the fact there was no picture, I cooked the rice and everything else separately It worked out well, but I felt I needed more liquid since I had fresh Lima beans. Used ripe ripe tomatoes and that worked well Would cook again. Tasty

Abe

Hmmm what can I say, it smelled amazing when I was cooking it. Spices were new, not quite the in depth flavor I thought it would be. I chopped my lamb small but it still came out a little chewy. So, I cooked it longer but that caused the rice to be a little overdone. If I did it again, I would cook the lamb and onion separate. Even in my all clad big pan there was too much onion and lamb causing the meat to steam and not brown. Or next cook the onion and lamb in 2 seperate batches.

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