- 2 cups
- 8 cups
- 2 tablespoons
- 1 cup
Dried or fresh dill
- 2 cups
Fresh or frozen beans
- 4 tablespoons
Butter or olive oil
1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water
Baghali Polo is one of many Iranian rice dishes, it is also one of my favorites! It is made with basmati rice, dill, saffron and broad beans (Baghali in Farsi). It is a traditional dish that you will find on the menu of the greatest Persian restaurants such as Zereshk polo or Sabzi polo.
It is usually served with beef, lamb or chicken (Baghali Polo ba Morgh), but it can also be served with white fish. You can cook your meat with “advieh”, a mixture of Persian spices and saffron.
Variants of Baghali Polo
There are a few variations to this dish. You can replace the beans with lima beans for example. In addition to dill, you can also add cilantro, parsley or fenugreek leaves.
For a healthier recipe, you can use olive oil instead of butter. The butter will nevertheless be essential if you make a Baghali Polo Tahdig, with the crispy rice crust.
For a recipe with fewer carbs, you can substitute basmati rice for cauliflower rice or brown rice, adjusting the cooking time of course. You can even try replacing white basmati rice with wild rice or quinoa.
Finally, beans or lima beans could be replaced by Edamame.
Health Benefits of Baghali Polo
Baghali Polo is a recipe that is both gourmet and healthy! Indeed, dill is a very good source of dietary fiber, vitamin C, iron, magnesium and calcium. Dill also has anti-inflammatory and antioxidant properties.
Lima beans are also a very good source of fiber, folic acid, protein, iron, magnesium and potassium. They also provide a good amount of thiamin, vitamin B6 and other vitamins, minerals, antioxidants.
So please your taste buds and your body with this recipe!
A few tips for a successful Baghali Polo
When steaming rice, do not lift the lid and never stir the rice. This will allow the Tahdig to cook well.
The secret to a tasty Baghali Polo is to use good quality basmati rice (preferably Iranian rice), finely chopped fresh dill and good quality saffron. Use butter for a more indulgent dish!
Serve your Baghali Polo Tahdig with chicken, beef, lamb or white fish that you can grill or stew with advieh, a Persian spice blend.
In a large covered saucepan, bring 8 cups of water and a little salt to a boil. Add the previously rinsed rice and boil over high heat uncovered for about 5 to 7 minutes, until the rice has softened slightly.
Preparation of saffron water
While your rice is cooking, dilute 1/4 teaspoon of ground saffron in 2 tablespoons of hot water. Stir slowly.
Turn off the heat, scoop out about a cup of cooked rice and place it in a small bowl. Mix with 1 tablespoon of saffron water and mix gently. Set the bowl of rice aside.
Add the dill and fresh broad beans to the pan with the rest of the rice and stir gently for 2-3 minutes. Drain the rice, bean and dill mixture in a colander and set aside.
Melt 2 tablespoons of butter or olive oil in the same pan over low heat. Then evenly distribute the rice mixed with the saffron water at the bottom of the pan. This layer of rice will form the precious Tahdig (crispy rice).
Pour the rest of the mixture of cooked rice, beans and dill into the pan and stir lightly with a spoon. Add two tablespoons of oil on top of the rice.
Pour a little water (about 1/4 cup) evenly over the top of the rice. Wrap the lid with a clean towel and place it on the jar. This will allow your Baghali Polo to steam.
Steam the rice over medium heat for about 45 minutes.
Pour the remaining tablespoon of saffron water over the top of the rice. Turn off the heat and let cool for 5 minutes before serving.
Serve your Baghali Polo Tahdig
To serve your Baghali polo Tahdig, put a large plate on your pan and turn it over. The Tahdig should come out perfectly.