Description
Baghali Polo is a classic Persian rice dish featuring basmati rice layered with fresh fava beans and fragrant dill. Enhanced with saffron and cooked to create a crispy tahdig crust, this flavorful dish offers a delightful combination of textures and aromatic herbs. Perfect as a side or main course to accompany stews or meats.
Ingredients
Scale
Rice and Beans
- 1 ½ cups basmati rice
- 15 oz / 420 g fresh or frozen fava beans (about 1 ½ cups shelled)
- 1 teaspoon salt
Herbs and Seasonings
- 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)
Oils and Liquids
- 1 ½ tablespoons extra virgin olive oil
Instructions
- Wash the Rice: Place the basmati rice in a non-stick pot and wash under cold running water, stirring gently, until the water runs almost clear to remove excess starch.
- Parboil the Rice: Fill the pot with about 6-8 cups of clean water, add salt, and bring to a boil over medium-high heat. Boil the rice for 10-15 minutes until it is partially cooked and al dente.
- Prepare Fava Beans: While rice is boiling, shell the fresh fava beans. If using frozen, let them slightly defrost in a bowl of water to make shelling easier.
- Infuse Saffron (Optional): If using saffron, add the ground saffron powder or threads to a small glass or ramekin with a few tablespoons of boiling water to infuse and release color and aroma.
- Add Fava Beans to Rice: When rice is partially cooked, gently stir in the shelled fava beans and cook together for 1-2 minutes.
- Drain and Rinse: Drain the rice and beans mixture through a fine mesh sieve or colander and lightly rinse with cold water to stop cooking and prevent sticking.
- Prepare the Pot for Layering: Pour olive oil and about one tablespoon of saffron water (if using) into the pot. Add a quarter of the rice mixture, sprinkle a quarter of the dried dill weed, and lightly mix to distribute the herbs evenly.
- Layer the Rice and Dill: Repeat layering the remaining rice and dill weed in 3 more layers, optionally drizzling saffron water and advieh over each layer to enhance flavor. Use the handle of a spoon to poke holes down to the bottom of the pot to create air pockets for steaming. Drizzle a little saffron water or regular water on top.
- Steam the Rice: Wrap the pot lid with a clean kitchen towel to absorb moisture, place it on the pot, and cook over the lowest heat for 45 minutes to allow the rice to steam thoroughly.
- Create Crispy Tahdig: Increase the heat to medium-high for the last 3 minutes to form a golden, crispy tahdig crust at the bottom. Watch carefully to prevent burning.
- Serve: Remove the lid, place a large serving plate over the pot, and invert the pot to release the Baghali Polo onto the plate. The crispy tahdig should be on top. Serve with your choice of protein such as saffron chickpea stew or lamb shanks for a traditional Persian meal.
Notes
- Using fresh fava beans is preferred for the best flavor, but frozen works well if fresh is unavailable.
- Be gentle when stirring in fava beans to avoid breaking the rice grains.
- The wrapping of the lid with a kitchen towel is crucial to absorb steam and achieve fluffy rice.
- The crispy tahdig is a signature feature; ensure to watch closely during the last few minutes to avoid burning.
- Advieh is an optional Persian spice mix that adds warmth—if unavailable, the dish is still delicious without it.
- Saffron is optional but highly recommended to bring authentic aroma and color to the dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Keywords: Baghali Polo, Persian rice, fava bean rice, saffron rice, Persian cuisine, tahdig, basmati rice, dill rice, traditional Persian dish
