Best 2 Baghali Polo Recipes

Baghali polo, also known as dill rice with fava beans, is a traditional Persian dish that is both flavorful and visually appealing. It is a combination of fluffy rice, tender fava beans, aromatic dill, and a crispy tahdig (the golden, crispy layer of rice at the bottom of the pot). Baghali polo is often served with grilled meats, such as lamb or chicken, and is a staple dish for celebrations and gatherings in Iran.

This article provides two variations of the baghali polo recipe: the classic version and a vegan version. The classic recipe includes lamb or beef, while the vegan version uses plant-based protein sources such as lentils and walnuts. Both recipes are detailed and easy to follow, with step-by-step instructions and helpful tips to ensure a successful outcome.

The article also includes a recipe for tahdig, the crispy rice layer that is an essential part of baghali polo. The tahdig recipe provides tips for achieving the perfect golden color and crispiness. Additionally, the article includes a recipe for a flavorful dill sauce that complements the baghali polo perfectly.

With its combination of flavors, textures, and colors, baghali polo is a delightful dish that showcases the culinary traditions of Persia. Whether you are a seasoned cook or a beginner, this article provides all the necessary information and guidance to create this delicious and authentic Persian dish in your own kitchen.

Here are our top 2 tried and tested recipes!

BAHGALI POLO

Bahgali Polo image

This is the number one, all-around favorite in my household. It literally translates to beans and rice, but it is, oh, so much more than that. See notes for vegetarian options. You can use other beans for this recipe, such as broad beans and fava beans. This also works well with chicken in place of the lamb.

Provided by Sarah Kelly

Categories Meat and Poultry Recipes Lamb

Time 2h40m

Yield 8

Number Of Ingredients 11

Ingredients

2 ½ pounds basmati white rice
1 (10 ounce) package frozen lima beans
1 teaspoon salt
2 pounds lamb, cut into 1-inch pieces
1 teaspoon ground cinnamon
salt and ground black pepper to taste
½ cup butter, divided
2 onion, halved and thinly sliced
5 tablespoons dried dill weed, or more to taste
1 tablespoon hot water
1 pint plain yogurt

Steps:

Thoroughly rinse rice and transfer to a large bowl. Pour enough water over the rice to cover by a few inches and soak for 1 hour; drain.
Bring a saucepan of water to a boil. Cook lima beans in boiling water until tender, 7 to 10 minutes; drain.
Bring a pot of water to a boil. Add salt and rice to the boiling water and cook until rice is partially softened, about 11 minutes; drain.
Season lamb with cinnamon, salt, and pepper.
Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir lamb in melted butter until completely browned, about 5 minutes. Use a slotted spoon to transfer lamb to a bowl. Cook and stir onion in skillet until translucent, about 7 minutes. Return lamb to skillet; add dill and cooked lima beans. Remove skillet from heat.
Melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. Spoon about 1/3 the partially cooked rice into the saucepan. Layer about half the lamb mixture over the rice layer. Repeat layering 1/2 the remaining rice, the remaining lamb mixture, and finishing with the remaining rice. Cut the remaining 3 tablespoons butter into cubes and arrange atop the top rice layer.
Place a cover on the saucepan, reduce heat to medium-low, and cook until the rice is completely tender, about 30 minutes. Remove saucepan from heat and let the mixture cool for 10 minutes before serving with yogurt.

Nutrition Facts : Calories 898.1 calories, Carbohydrate 137.9 g, Cholesterol 95.9 mg, Fat 20.2 g, Fiber 5 g, Protein 36.6 g, SaturatedFat 10.5 g, Sodium 537.7 mg, Sugar 7.2 g

BAGHALI POLO - PERSIAN RICE WITH LIMA BEANS

Baghali Polo - Persian Rice With Lima Beans image

A fresh and delicious Iranian rice dish. This recipe is vegetarian; however, it is soooo good served with chicken! From My Persian Kitchen.

Provided by Barbell Bunny

Categories Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 cups basmati rice, cooked
1 (14 ounce) package frozen lima beans
3 bunches dill, freshly chopped (About 5 1/2 cups)
3 garlic cloves, minced
2 tablespoons yogurt
1 pinch saffron
3 teaspoons spices, advieh (this can be found at a Middle Eastern market, or you can use vegetable or chicken bouillon)
3 tablespoons canola oil
salt and pepper

Steps:

In a saucepan, saute the onion and lima beans over medium heat for about five minutes. Season with salt and pepper.
In a small bowl, combine saffron water and yogurt. Add 1/2 cup of your basmati rice to this bowl and mix.
In a large pot, add enough water to thinly cover the bottom. Add 3 tablespoons canola oil and give it a swirl so the water and oil mix.
Layer the bottom of the pot with the rice and yogurt mixture.
Add a handful of chopped dill to the pot then cover with a small layer of rice.
Sprinkle 1 teaspoon of advieh over the rice.
Add a generous layer of lima beans.
Add a generous layer of chopped dill.
Gently mix the rice, fava beans, and dill.
Continue layering until you are out of both rice and the vegetables. You should finish with a layer of rice. Sprinkle 1 teaspoon of advieh on top.
With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
Cover and on high for 10 minutes.
Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.
Halfway through the cooking process, drizzle 2 tablespoons of melted butter or oil over the rice. If you'd like, you can also add a pinch of saffron to the butter or oil too.

Nutrition Facts : Calories 484.6, Fat 10.1, SaturatedFat 1.2, Cholesterol 0.6, Sodium 59.7, Carbohydrate 86.3, Fiber 7.5, Sugar 2, Protein 12.1

Tips:

To achieve perfectly fluffy rice, rinse the basmati rice multiple times until the water runs clear. This removes excess starch, preventing the rice from becoming sticky.
Use high-quality saffron. Real saffron strands impart a vibrant color and distinct flavor to the dish. If using ground saffron, adjust the quantity as it tends to be more potent.
For a more flavorful broth, use a combination of water and vegetable or chicken broth. You can also add a bay leaf, a few cloves, and a cinnamon stick for extra depth of flavor.
Do not stir the rice while it is cooking. Stirring can break the rice grains and make the rice mushy. Instead, gently shake the pot back and forth to distribute the heat evenly.
Let the rice rest for at least 10 minutes before serving. This allows the rice to absorb all the flavors and become beautifully tender.

Conclusion:

Baghali polo is a delightful fusion of flavors, textures, and colors that embodies the essence of Persian cuisine. With its fragrant basmati rice, tender fava beans, aromatic herbs, and crispy tahdig, this dish is a true culinary masterpiece. Whether you're a seasoned home cook or just starting your culinary journey, Baghali polo is a recipe worth trying. It's a dish that will impress your family and friends and leave them craving for more. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will transport you to the vibrant streets of Persia.