By Shannon O'Donnell
I was a very picky eater growing up...for some reason I wouldn't even drink milk at other kid's houses. But when I met my best friend Roz in my teens, that all changed. Roz's family is from Iran, and I fell head over heels in love with Persian food. My absolute favorite dish is Lubia Polow (a saffron spiked rice dish with ground beef and green beans), but this one hits the spot, too. You really need a rice cooker to make it authentically Persian, especially if you want to create the scrumptious tadeegh (crusty fried rice) at the bottom of the pan.
Baghali Polow (Iranian Lima Bean Rice)
* 3 cups Basmati Rice
1) Rinse and drain rice 2-3 times (this is essential to avoid getting 'sticky' rice).
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.