#myalltimefavorite rice! I can't live without you Baghali polo and here's why...
My mom has a way of making Baghali Polo (Bah-ghal-ee Po-lo) or in English, Dill and Fava Bean Rice. It's better than any restaurant rice you'll ever have. If you were to order this at a restaurant you may typically see this dish made with fava beans. In my mom’s recipe she makes it with basmati rice, saffron, olive oil, dill, and replaces the fava beans with lima beans. It takes about less than an hour to make so if you have most of the ingredients at home I recommend trying this out. I promise you can't go wrong!
You immediately know my mom is making Baghali Polo because the whole house begins to smell like aromatic rice and dill. It’s such a DILLIGHT. I sometimes head to the kitchen and sneak a bite out of the rice cooker because it’s. That. Good. It is one of the simplest mixed rices, and can be enjoyed with meat or on its own, as a vegetarian/vegan dish. My mom typically pairs it with fish or chicken for dinner, and my personal favorite is having it with a sunny side up egg.
I made this video to share with you guys my enthusiasm...
"Baghali Polo has always been my jam since I was a little kid."
This crowd pleaser gets its popularity because it’s salty, fragrant, and tastes buttery without dairy. Whenever we go to gatherings, in Farsi we call it, "mehmani," there is usually a buffet style dinner which consists of grilled meat, stew, rice dishes, yogurt, and salad. This rice dish is a must because it complements beef, lamb, and chicken kabob, while being an alternative choice for vegetarians. Make sure you’re ready to eat when you head to one of these because plates will be passed out and heaps of food will be served. It’s the Iranian style of sharing love through a home cooked meal. Food brings everyone together.
“Bring on the Baghali Polo, I’m Ready!”
My family members close and far know my enthusiasm for Baghali Polo, and when I visit them they usually surprise me by making it. I can't tell you how many times my aunt in Northern California has done this. Whether it’s an early or late flight my aunt has it prepared and I practically have two or three servings! Don’t even get me started on the tahdig...
What you will need:
2 ½ cups of basmati rice
1 bag of frozen lima beans
1 cup of dried dill
¼ cup of olive oil
Kosher salt
Saffron
Recipe
Prepare your rice by rinsing it in the rice cooker pot till the water is transparent. To measure the amount of water use your pointer finger, place it above the rice and the water level should land on your first knuckle. Add the olive oil and set it to cook on the MAX setting that way it makes tahdig. Halfway through cooking, add the dried dill and frozen lima beans and stir the mixture till even. Next, set a 15 minute timer to prepare the saffron. In a kettle bring water to boil and add water to saffron in a small cup with a tablespoon of oil. Let step till the timer ends and add the saffron to the top of your rice. Before you place your lid back on the rice try this method so your tahdig turns out crispy and not soggy. Take the handle of a wooden spoon and use it to make several tunnels in the rice (like seen in the video above) to allow the steam to rise. Next, use a kitchen towel and tie it around the lid so that the lid can be placed back on. Place the lid on the rice cooker and continue to cook till the MAX setting is complete.
When ready to serve, spoon the rice into a serving dish and remove the tahdig onto a separate plate. Enjoy!
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