Baghali Polo (Persian Dill Rice)
Total Time
1 hour 30 minutes
Prep Time
1 hour
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(150)
Ingredients
4-6 servings
- Basmati Rice
- Fresh Dill
- Dried Dill
- Fresh or Frozen Lima Beans
- Extra Virgin Olive Oil
- Butter (or vegan butter)
- Turmeric
- Saffron Threads
- Salt
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Preparation
Step 1
Step 1: Start by soaking the basmati rice in cold water for at least 1 hour. This helps to ensure that the rice cooks evenly and results in a fluffy texture.
Step 2
Step 2: Prepare the saffron by soaking a few saffron threads in 2 tablespoons of hot water. Set aside to steep.
Step 3
Step 3: In a large pot, bring water to a boil. Add the soaked rice and cook for 5-7 minutes until the rice is partially cooked. Drain and rinse with cold water.
Step 4
Step 4: In the same pot, heat olive oil and a bit of butter over medium heat. Add turmeric and stir until fragrant.
Step 5
Step 5: Layer the partially cooked rice over the turmeric oil mixture, followed by a layer of dill, and then a layer of lima beans. Repeat the layering process.
Step 6
Step 6: Drizzle the saffron water over the top of the rice layers for an added depth of flavor and color.
Step 7
Step 7: Cover the pot with a lid and cook on low heat for 20-25 minutes until the rice is fully cooked and the flavors have melded together.
Step 8
Step 8: Once cooked, let it sit for a few minutes before fluffing with a fork. Serve warm, garnished with fresh dill.
Step 9
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Chef's notes
This dish can be made vegan by replacing butter with vegan butter.
For a more intense saffron flavor, add a pinch more saffron to the soaking water.
Serve with grilled chicken or lamb for a non-vegetarian option.
