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A Comforting One-Pot Rice and Beans Recipe with Persian Flavors
Ingredients
  • Fine salt
  • 1 ¼ cups (8 ¾ ounces) basmati rice
  • 1 dried lime (lemon omani; see headnote), carefully punctured in a few places
  • 3 tablespoons olive oil
  • 1 bunch scallions, thinly sliced (see headnote)
  • 2 cups (about 2 ounces) packed baby spinach, finely chopped
  • 2 tablespoons dried dill
  • 2 tablespoons dried parsley
  • 2 teaspoons dried fenugreek leaves, crushed between your fingers
  • Freshly cracked black pepper
  • 1 (15-ounce) can kidney beans, preferably no-salt-added, drained and rinsed
  • Butter, for serving (optional)
  • Fresh parsley or cilantro sprigs, for serving (optional)
  • Plain yogurt, for serving (optional)
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