Persian dill and lima bean pilaf from Forks Over Knives: Flavor! : Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day (page 282) by Brian Wendel and Darshana Thacker

  • dill
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute whole dried lemons for lemons, and cooked millet or cooked quinoa for cooked brown basmati rice.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Persian yellow split pea and eggplant stew

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole dried lemons for lemons, and cooked millet or cooked quinoa for cooked brown basmati rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.