Persian Green Rice with Potato Tahdig — Jewish Food Society
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.
Ingredients
- 2 cups basmati rice
- 8 ounces frozen baby lima beans
- 1 bunch fresh dill, finely chopped
- 3-4 tablespoon dry dill
- 1 1/2 tablespoon salt, divided
- ¼ teaspoon pepper pepper
- ½ cup oil, divided
- 1 large waxy potato, cut into ¼ inch slices
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