Crispy Rice With Dill and Runny Eggs

By Ali Slagle

Published Jan. 19, 2023

• Total Time - 40 minutes

• Rating - 5 (1,027 ratings)

• Comments - Read 87 comments

This one-skillet dish features crisp, herbaceous rice, creamy lima beans, and pockets of rich, jammy egg yolk. Its inspiration derives from baghali polo, a traditional Persian rice dish typically served during Nowruz (the Persian New Year) alongside braised or barbecued meat. In the classic preparation, fava beans are steamed with rice, dill, and spices, and the bottom layer is occasionally crisped in the style of tahdig—the golden, crispy rice crust iconic to Persian cuisine.

In this all-in-one meal, rice and lima beans are steamed and crisped together in a single skillet, then eggs are nestled directly into the rice to cook through. Lima beans mimic the buttery texture of fava beans, though alternative legumes or even vegetables can be substituted (see Tip). A bold finishing touch—such as crumbled feta or a squeeze of fresh lemon—balances and completes the dish.

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