Persian Green Rice with Potato Tahdig

Persian Green Rice with Potato Tahdig

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Cooking tools:

  • Nonstick skillet
  • Pot
  • Mixing bowl
  • Colander
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Paper towel
  • Kitchen towel
  • Stove
  • Serving platter

Ingredients

  • 2 cups basmati rice
  • 8 ounces frozen baby lima beans
  • 1 bunch fresh dill, finely chopped
  • 3-4 tablespoons 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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