Crispy Rice With Dill and Runny Eggs

Loosely inspired by the Persian dish baghali polo, this one-skillet meal brings together crisp dill rice, buttery lima beans and runny eggs. A salty topping like feta or olives rounds it out.

Serves 4 · 40 minutes

Ingredients

• 1 cup basmati or jasmine rice (no need to rinse)
• 1½ cups (8 ounces) frozen lima beans (no need to thaw)
• ½ cup finely chopped fresh dill (or 1½ tablespoons dried dill), divided
• Kosher salt and black pepper
• ¼ cup extra-virgin olive oil, plus more as needed
• 4 large eggs
• Crushed pitted green olives, sliced pickled pepperoncini, crumbled feta and/or lemon wedges, for serving

Instructions

1. In a large (12-inch) nonstick skillet, stir together 1¾ cups water, the rice, lima beans, half the dill, 1 teaspoon salt and a few grinds of pepper.
2. Bring to a boil over high heat. Cover tightly with a lid, a sheet pan or foil, turn the heat to low and cook until the rice is tender, about 17 minutes.
3. Uncover and fluff with a fork. Spread the rice into an even layer and press four wells into it for the eggs.
4. Drizzle the oil around the edge of the pan and into the wells. Turn the heat to medium and cook until the rice is golden brown around the edges, 2 to 5 minutes. If you don't see the oil bubbling at the edges, add a little more.
5. Crack an egg into each well, cover and cook until the whites are set but the yolks are still runny, 2 to 4 minutes. Season the eggs with salt and pepper.
6. Scatter the rest of the dill over the top, along with any of the olives, peppers, feta or a squeeze of lemon.

Tips

• Instead of lima beans, try the same amount of frozen shelled edamame, a 15-ounce can of drained beans, or chopped quick-cooking vegetables like spinach, green beans or celery. Stir them in when you uncover the rice.

Adapted from Ali Slagle, NYT Cooking.