If the dried Lima beans are skinless, soak them in cold water for 5-6 hours and then drain, rinse well and set aside. And if not, soak them in water overnight and then easily remove the skins, drain and set aside.
In a large non-stick pot, heat the oil over medium heat. Add onion and saute until slightly golden. Add turmeric and stir well. Add the lima beans and saute for 1 minute.
Add 2-3 cups water and salt. Cover the pot and simmer over medium-low heat until beans are tender but still intact, about 15-18 minutes.
Wash the rice and drain. Add the drained rice to the beans. Add about 3 cups water or enough water to cover the rice and beans, about 1 inch above the rice.
Add the butter and stir well. Simmer uncovered over medium heat until most of the water is evaporated. Then wrap a kitchen towel around underside of the pot lid. Put the lid on and cook over low heat for about 45-50 minutes.
Transfer Dami e Baghali to a serving dish and serve with sunny side up eggs or Salad Shirazi, Persian Tomato Cucumber Salad.
Note: The more water you add the stickier rice you will have.