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Middle Eastern Lima Bean Pilaf


Adapted from WSJ recipe Middle Eastern Fava Bean Pilaf

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Rate this recipe 4.1/5 (7 Votes)


  • 1 1/2 cups long-grain rice
  • 6 tablespoons extra-virgin olive oil
  • Sea salt, to taste
  • 2 1/2 pounds frozen thawed lima beans
  • 1 medium yellow onion, chopped
  • 1 1/2 teaspoons whole coriander seeds
  • 2 garlic cloves, minced
  • 1/2 cup cilantro leaves
  • 1 lemon, cut into wedges


Servings 6
Adapted from


Step 1

Bring a kettle of water to a boil.

In a saucepan, combine rice and 2 tablespoons oil over medium-low heat. Cook, stirring, until grains are translucent, 3 minutes. Add 1½ cups boiling water and a pinch of salt. Increase heat to medium and bring water to a simmer. Cover pan and cook until rice is al dente, 15-20 minutes. Remove from heat and drain rice. Set aside and keep warm.

Meanwhile, heat 2 tablespoons oil in another saucepan set over medium-low heat. Add onions and cook until soft, 3 minutes. Add beans and mix well. Add just enough water to cover, and simmer until beans are tender, about 10 minutes or according to package directions. Add bean mixture to rice and stir to combine.

Meanwhile, in a small skillet, toast coriander seeds over medium heat until fragrant, 3 minutes. Remove and let cool. Transfer to a spice mill and grind to a coarse powder. Add remaining oil and garlic to rice and cook until garlic is softened but not browned, 3 minutes. Stir in coriander and cook until you can smell spice fragrance, 2-3 minutes. Add spice-garlic mixture to rice and beans. Garnish with cilantro. Serve with lemon wedges.

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