• Home
  • Dishes
  • Baghali Polo: Persian rice with fava beans and dill

Baghali Polo: Persian rice with fava beans and dill

0 0
Baghali Polo: Persian rice with fava beans and dill
Or you can just copy and share this url
Ingredients
Adjust Servings:
2 cups Basmati rice
8 cups Water
2 tablespoons Salt
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

Nutritional information

269 kcal
Calories
  • 1h05
  • Serves 4
  • Medium

Ingredients

Directions

Share
Votes: 2

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.

 

Steps

1
Done

cooking rice

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.

2
Done

Preparation of saffron water

While your rice is cooking, dilute 1/4 teaspoon of ground saffron in 2 tablespoons of hot water. Stir slowly.

3
Done

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.

4
Done

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.

5
Done

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).

6
Done

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.

7
Done

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.

8
Done

Steam the rice over medium heat for about 45 minutes.

9
Done

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.

10
Done

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.
You can serve your Baghali Polo with beef, chicken lamb or even white fish!
Enjoy your lunch !

iran-cuisine

Khoresh Aloo Esfenaj - Receta de estofado persa con ciruelas y espinacas
previous
Khoresh Aloo Esfenaj – Plum and Spinach Stew
borani bademjan (eller mast-o-bademjan): kaviar de berenjena con yogur
next
Borani Bademjan (Mast-o-bademjan): Eggplant Caviar with Yoghurt
Khoresh Aloo Esfenaj - Receta de estofado persa con ciruelas y espinacas
previous
Khoresh Aloo Esfenaj – Plum and Spinach Stew
borani bademjan (eller mast-o-bademjan): kaviar de berenjena con yogur
next
Borani Bademjan (Mast-o-bademjan): Eggplant Caviar with Yoghurt

Add Your Comment