BAHGALI POLO
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
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
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Rashid Nazeer
[email protected]I'm not sure if I'm doing something wrong, but my bahgali polo always turns out mushy. I've tried following the recipe exactly, but it never seems to work.
fardin majidi
[email protected]This recipe is a bit time-consuming, but it's worth it. The bahgali polo is absolutely delicious and it's always a hit with my guests.
Dhanitha Ishan
[email protected]I'm not a vegetarian, but I really enjoy this bahgali polo. It's a delicious and satisfying meal.
alfosina aguilar
[email protected]This bahgali polo is a great way to sneak some extra vegetables into your kids' diet. They'll love the colorful rice and the delicious flavors.
Mostak Ahmed
[email protected]I'm not sure what I did wrong, but my bahgali polo turned out dry and crumbly. I think I might have overcooked the rice.
Rick Aerni
[email protected]I love the crispy tahdig that forms at the bottom of the pot when I make this bahgali polo. It's the best part!
Aaron Omoregie
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler bahgali polo recipe next time.
Shark Man
[email protected]I'm not a big fan of rice, but I really enjoyed this bahgali polo. The dill and fava beans added a lot of flavor and texture.
Nimra Mujtaba Qureshi
[email protected]This bahgali polo is the perfect comfort food. It's warm, hearty, and flavorful. I love serving it with a dollop of yogurt and a side of salad.
Eskinder Lemma
[email protected]I'm allergic to fava beans, so I substituted green peas in this recipe. It turned out great!
Jan Michelle Montebon
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Valorie Ladner
[email protected]I'm not sure if I did something wrong, but my bahgali polo didn't have much flavor. I think I might have forgotten to add the salt.
Bijay Rawat
[email protected]I love the way this dish looks when it's finished cooking. The green of the dill and the yellow of the rice make a beautiful contrast.
obaal-ologhi Daniel
[email protected]This recipe is a bit bland for my taste. I think I'll add some more spices next time.
Abdallah Mostafa
[email protected]I've made this bahgali polo several times now, and it's always a hit. It's a simple dish to make, but it's always delicious.
sidnie sylvain
[email protected]I'm not a fan of dill, so I substituted parsley in this recipe. It turned out great!
Nonul Amin
[email protected]This recipe is a great way to use up leftover rice. I always have some cooked rice in the fridge, so it's nice to have a recipe that I can make with it.
Gofaone Jale
[email protected]I'm not sure what went wrong, but my bahgali polo turned out mushy. I think I might have added too much water.
Giorgi Afxazava
[email protected]This bahgali polo was a hit with my family! The combination of rice, dill, and fava beans was delicious and flavorful. I especially loved the crispy tahdig at the bottom of the pot.