Baghali Polo
Total Time
1 hour and 10 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 2 cups basmati rice
- 1/2 cup fresh dill (finely chopped)
- 3 tablespoons dried dill
- 1 cup frozen lima beans (or fresh)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter (use vegan butter if necessary)
- 1 teaspoon turmeric (dissolved in 2 tablespoons of warm water)
- ½ teaspoon saffron threads (dissolved in 2 tablespoons of warm water)
- salt (to taste)
How would you rate this recipe?
Preparation
Step 1
Rinse the basmati rice in cold water until the water runs clear, then soak in salted water for 20 minutes. Drain.
Step 2
Boil the lima beans in water for 3–5 minutes until tender. Drain and set aside.
Step 3
In a large pot, bring 8 cups of water to a boil. Add 2 teaspoons of salt and the soaked rice. Cook for 6–8 minutes until the rice is about 70% cooked (grains should still be firm). Drain and rinse with cold water.
Step 4
In the same pot, heat the oil and butter over medium heat.
Step 5
Add a layer of parboiled rice, followed by a sprinkle of dill and lima beans. Repeat until all ingredients are used, finishing with a layer of rice.
Step 6
Drizzle the turmeric water over the top layer of rice.
Step 7
Cover the lid with a clean kitchen towel or paper towel to catch any steam. Reduce the heat to low and cook for 30 minutes.
Step 8
Turn off the heat and let it rest for 5 minutes.
Step 9
Drizzle the saffron water over the rice before serving. Gently fluff with a fork to mix the dill and beans evenly. Salt to taste.
Step 10
Enjoy!
Step 11
Save recipe for the next time?
