Name: Baghali Polo – Persian Fava Bean Rice Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Persian
Ingredients: 1 ½ cups basmati rice; 15 oz / 420 g fresh or frozen fava beans (about 1 ½ cups shelled); 1 teaspoon salt; 2 ½ tablespoons dried dill weed (or fresh dill); ⅛ teaspoon ground saffron powder or a good pinch of saffron threads (optional); Advieh (Persian spice mix) (optional); 1 ½ tablespoons extra virgin olive oil

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Introduction

Baghali Polo is a classic Persian dish featuring fragrant basmati rice cooked with tender fava beans and dill. This flavorful and vibrant rice is perfect as a centerpiece for any meal, especially when paired with stews or grilled meats. Its crispy golden crust, known as tahdig, adds an irresistible texture to every bite.

A close-up of a white plate filled with a colorful rice dish mixed with bright green beans and tiny bits of herbs scattered throughout. The rice is a mix of white and yellow grains giving a dotted texture and color contrast. On the left side of the plate, there are three triangular pieces of a crisp, golden-brown tortilla-like side with a slightly textured surface showing the embedded green beans. The plate rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups basmati rice
15oz / 420g fresh or frozen fava beans (about 1 ½ cups shelled)
2 ½ tablespoons dried dill weed (or fresh dill if preferred)
1 ½ tablespoons extra virgin olive oil
1 teaspoon salt
⅛ teaspoon ground saffron powder or a good pinch of saffron threads (optional)
Advieh (Persian spice mix) – optional

Instructions

Step 1: Rinse the basmati rice well under cold running water until the water runs nearly clear and is no longer cloudy.
Step 2: Fill a non-stick pot with 6–8 cups of water and add the salt. Bring to a boil over medium-high heat, then add the rice to partially cook it for 10–15 minutes until it is al dente.
Step 3: While the rice cooks, shell the fava beans if using fresh or allow frozen beans to slightly defrost in a bowl of water.
Step 4: If using saffron, soak the ground saffron or threads in a small glass with a few tablespoons of boiling water to infuse the flavor.
Step 5: When the rice is partially cooked, gently stir the fava beans into the pot and cook together for 1-2 minutes.
Step 6: Drain the rice and beans through a fine mesh sieve or colander and rinse lightly with cold water to stop the cooking.
Step 7: Pour olive oil and a tablespoon of saffron water (if using) into the pot. Add one quarter of the rice mixture, then sprinkle one quarter of the dried dill on top, mixing lightly.
Step 8: Repeat layering the rice and dill three more times. Optionally drizzle additional saffron water and advieh between layers. Once layered, use the handle of a spoon to poke holes down to the bottom of the pot to create air pockets, then drizzle with saffron water or water.
Step 9: Wrap the pot lid with a clean kitchen towel and fit it onto the pot. Cook over the lowest heat for 45 minutes. Increase heat to medium-high for the last 3 minutes to form a crispy tahdig, watching carefully to avoid burning.
Step 10: To serve, remove the lid and place a large serving platter over the pot. Flip the pot upside down carefully, then lift it away to reveal the Baghali Polo with its crispy golden crust. Serve alongside stews, lamb shanks, or your favorite proteins.

Tips & Variations

For a richer flavor, substitute olive oil with melted butter or ghee when layering the rice.
If fresh fava beans are unavailable, frozen ones work well—just make sure to defrost and remove the shells properly.
Adding a pinch of advieh spice mix enhances the authentic Persian flavor profile.
Use fresh dill if possible for a brighter herbaceous note, adding it at the end to preserve flavor.
To make the tahdig extra crispy, ensure the heat is low during most of the cooking, then turn up just at the end.

Storage

Store leftover Baghali Polo in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm it gently on the stove or in the microwave to keep it moist. For best texture, reheat slowly to preserve the tenderness of the fava beans and avoid drying out the rice.

How to Serve

A close-up view of a white plate filled mostly with a mixed rice dish that has fluffy white and yellow grains speckled with green broad beans and small herbs sprinkled all over. On the left side of the plate, there are three triangular pieces of golden-yellow crispy layered flatbread with visible bits of green beans embedded in them, showing a slightly crunchy texture. The colors are bright and natural against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried fava beans instead of fresh or frozen?

Dried fava beans require longer soaking and cooking times and are not recommended for this recipe, as they won’t have the same tender texture or cooking time as fresh or frozen shelled beans.

What can I serve with Baghali Polo?

This rice pairs excellently with Persian stews like saffron chickpea stew, lamb shanks (maiche), grilled meats, or roasted vegetables for a complete and satisfying meal.