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 sauté until slightly golden. Add turmeric and pepper, stir well. Add the lima beans and sauté for 1 minute.

Add 3 cups hot water, pepper and salt. Cover the pot and simmer over medium heat until beans are tender but still intact, about 15 minutes.

Wash the rice and drain. Add the drained rice to the beans. Add about 3 cups hot 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 lid. Put the lid on and cook over low heat for about 40-45 minutes.

Transfer Dami e Baghali to a serving dish and serve with sunny side up eggs or Salad Shirazi or Persian Tomato Cucumber Salad.

Note: The more water you add the stickier rice you will have.