Persian dill and fava bean rice — the ultimate spring celebration dish.
Baghali Polo (fava bean and dill rice) is one of Persia's most celebrated spring dishes, traditionally served at Nowruz (Persian New Year) and at weddings alongside lamb shank. Fragrant fresh dill and tender fava beans are layered through saffron-scented basmati rice, creating a dish that is as visually beautiful as it is delicious. The golden saffron crust (tahdig) at the bottom is the crowning glory.
Serves 6
Soak basmati 1 hour. Boil in salted water 6 minutes until almost tender. Drain.
Melt butter in heavy pot. Add a thin layer of rice mixed with saffron water to form the base.
Mix remaining rice with dill and fava beans. Mound over base in a pyramid, making holes for steam. Add dollops of butter. Cover with towel-wrapped lid.
Cook on medium-high 5 minutes then on lowest heat 45 minutes. Flip onto serving plate to reveal golden tahdig.
Fresh dill makes an enormous difference — don't use dried.
Serve with lamb shank (mahicheh) for the classic combination.
Add green garlic in spring.
Use frozen edamame when fresh fava beans are unavailable.
Refrigerate up to 2 days. Reheat gently with a splash of water.
Baghali Polo is the dish of Persian New Year — its green and gold colors represent spring renewal. Every Persian mother and grandmother has her version.
Fresh dill is essential for this dish — dried dill will not give the same result.
Per serving (400g) · 6 servings total
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