We’ve fallen in love with this lima bean dish. I made it last night for me and Adam with little ground lamb added. It’s good, really good. It definitely takes some effort and A LOT of dill, but dill is cheap and, well, grows like a weed so I say go for it.
I wanted to go crazy and make all kinds of pictures of these this morning (I mean look at it!), but I’m serving what you see to some friend for lunch in just a bit, and it just didn’t seem prudent (or very nice) to keep sticking my fingers in the beans and moving them around. I know they love me, but still.
Iranian Lima Bean with Eggs
Another great recipe from Saveur. Have you read the current issue? You really should.
I also added a bit crushed red pepper and some
smoked Paprika to offer a touch of heat.
Also, I may be doing something wrong but their recipe says it takes three minutes to cook the eggs.
More like 10 minutes for me. With a lid on the pan.
6 tbsp. unsalted butter
½ tsp. ground turmeric
Pinch or two crushed red pepper
1/4 teaspoon smoked paprika
4 cloves garlic, finely chopped
4 cups finely chopped dill
2 cup dried baby lima beans, soaked overnight, drained
¼ tsp. crushed saffron
Sea salt and fresh ground black pepper
Saffron threads, to garnish
Warm butter in a large skillet over medium heat.
Add turmeric,crushed red pepper, paprika and garlic and cook until fragrant. About 3 minutes.
Add 3 cups of the dill and the lima beans.
Cook for about two minutes until your dill begins to wilt.
Crush a bit a of saffron and add enough water to cover the beans by about an inch and a half.
Bring to a boil and reduce heat to a gentle simmer.
Cook, covered, until beans are tender, about 2 hours.
Season with salt and pepper and stir in all but 1 tablespoon remaining dill.
Using a spoon, form 4 shallow wells in the beans and crack an egg into each.
Cook until eggs are cooked over-easy.
Sprinkle with saffron and fresh dill before serving.
Moroccan Carrot Salad with Medjool Dates
Adapted from Food and Wine
2 Cara oranges, 1 juiced and zested (or navels if you’ve got them)
1 lemon, juiced and zested
1 tablespoon of honey, slightly warmed
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/4 cup olive oil
1/2 pound carrots, cut into matchsticks
1/4 medjool dates, pitted and sliced lengthwise
Whisk the orange and lemon juice with the zests, sugar, cinnamon, cumin in a medium bowl.
Whisk in the olive oil, while pouring in a slow stream and season with salt.
In a large bowl, toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes.
Using a very sharp knife, peel the remaining orange. Be sure to remove all of the bitter white pith.
Cut the or separate the wedges with your fingers and toss in the bowl with the dressing.
Add the dates and toss.
Arrange the carrot salad on a serving dish and spoon the oranges and dates around it.