New York Times

Crispy Rice With Dill and Runny Eggs

This one-skillet meal has crisp and herbaceous rice, creamy lima beans and pockets of jammy egg yolk. Its inspiration comes from baghali polo, a traditional Persian rice dish that is often served at Nowruz alongside braised or barbecued meat. In it, fava beans steam with rice, dill and spices, then sometimes the bottom is crisped tahdig-style. In this complete one-pan meal, the rice and lima beans are steamed and crisped in a skillet, then eggs are nestled right into the rice to cook. Lima beans are buttery like fava beans, though you could use another bean or even a vegetable (see Tip). A punchy topping, like feta or lemon, rounds out the meal.