Baghali Polo (Persian Dill Rice) with Salmon and Salad Shirazi (Persian Tomato Cucumber Salad)

Serves 4
Baghali Polo (Persian Dill Rice)
3 cups brown basmati rice (if using white rice cook time would need to be a little less)
2 cups frozen lima beans
1 tablespoon salt
1½ teaspoon turmeric
2 teaspoon saffron, dissolved in lukewarm water
1 small onion, chopped
5 cloves garlic, minced
2 tablespoons coconut oil
2 tablespoons olive oil
2 tablespoons water
1 tablespoon cumin seeds
1 teaspoon cinnamon
2 cups dill (1 cup fresh that has been blended in food processor, 1 cup dried or any combination)

Wash rice several times to remove all excess starch. Add rice to a large sauce pot and fill water about 1 inch above the rice. Add salt, 1 teaspoon of the turmeric, and lima beans. Bring to a boil, and continue to boil until rice is al dente or until rice is still a little hard in the middle (about 15 mins). Strain the rice mixture. Separate about 1 cup of the rice mixture and mix with 1 tablespoon of the saffron water. Remove about 1 cup of the rice and mix with the ½ saffron water. Now, in a large sauce pot, add olive oil, water, and cumin seeds to bottom of the bottom. Then beginning with the white rice mixture layer the white rice, cinnamon, drizzle of olive oil, and dill until all ingredients have been used. Then add the separated saffron rice mixture on the top. Poke a few holes with a wooden spoon and place a paper towel on top of the rice. Then place lid on top. Cook on low heat for about 20-30 minutes. Once done remove from heat. Try and remove the top yellow layer of rice as this is going to be used as garnish. Separately add coconut oil to a pan and bring to medium heat. Add the onion, remaining turmeric, remaining saffron, and saute until onion is golden. Add garlic and saute additional 2 mins. Make sure during this time the onions never become dry. Once done mix this mixture into the white rice mixture. Add the yellow rice as garnish on top.

Salmon Preparation
4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin off
2 tablespoons coconut olive oil
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon fresh lemon juice

Make sure salmon is at room temperature. Bring a large pan to medium heat and add oil. Season the salmon with the salt and pepper and place in pan. Add lemon juice after first minute the salmon is on the stove. Cook until golden brown then turn over (about 4 minutes on each side). Remove from heat and prepare to serve.

Salad Shirazi (Persian Tomato Cucumber Salad)
3 Persian cucumbers (should be seedless), washed, cut into small cubes
10-15 cherry tomatoes, diced (I use the heirloom cherry tomatoes)
½ medium red onion, diced
Juice of 1 lime
2 tablespoons dry mint
1 cup of prepared of corn, washed and drained (or you can use fresh corn that has been boiled with kernels removed from cob)
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
1 tbsp olive oil (optional)

Mix all ingredients well and let sit in refrigerator to settle. Then serve as a side.