Step 1

1 Bring a large (at least 4 quart) pot of well-salted water to a rolling boil

Step 2

2 (It’s important that the water tastes salty so that it seasons the rice as it cooks

Step 3

3 ) Add the rice and dried lime, and stir to be sure the rice doesn’t stick to the bottom of the pot

Step 4

4 Boil until the rice is al dente, about 10 minutes

Step 5

5 Pour the rice and lime into a sieve to drain

Step 6

6 Rinse out the pot well and dry it

Step 7

7 In the same pot over medium-high heat, heat the olive oil until it shimmers

Step 8

8 Add the scallions and cook, stirring, until they start to brown, about 3 minutes

Step 9

9 Add the spinach and cook, stirring, until wilted and bright green, about 2 minutes

Step 10

10 Stir in the dill, parsley, fenugreek and a few grinds of pepper

Step 11

11 Gently fold in the rice, lime and kidney beans, allowing the greens to fall among the grains

Step 12

12 Cover tightly, decrease the heat to low, and cook — without peeking! — for 12 minutes

Step 13

13 Uncover and, using a fork, fluff the rice

Step 14

14 Serve hot, family-style or on individual plates, with a pat of butter on top, and fresh herbs and yogurt on the side, if desired