Baghali Polo (Persian Rice with Fava Beans and Dill)

About This Recipe

Baghali polo is a classic example of Persian polo, rice dishes where ingredients are layered and steamed together using the same technique that produces the prized crispy tahdig crust on the bottom of the pot. Fava beans and a generous amount of fresh dill are folded through basmati rice partway through the steaming process, their green color and slightly anise-like flavor threading through every bite of the finished dish. Traditionally paired with a slow-braised lamb shank (mahicheh) seasoned simply with onion, turmeric and saffron, baghali polo makes for one of Persian cuisine's most beloved festive dinners, though it's equally satisfying as a standalone rice dish.

Ingredients

Serves 4

• 2 cupsbasmati rice(rinsed and soaked 30 minutes)
• 2 cupsshelled fava beans(fresh or frozen)
• 1 cupchopped fresh dill
• 4 tbspbutter(divided)
• 1 pinchsaffron threads(bloomed in 2 tbsp hot water)
• 1.5 tspsalt
• 1 kglamb shank(for serving)
• 1onion(sliced, for lamb)
• 1/2 tspturmeric(for lamb)
• 2 cupswater(for lamb)

Instructions

1. 1

   Braise the lamb

   Brown the lamb shank, then cook with sliced onion, turmeric and water in a covered pot for 2-2.5 hours until the meat is falling off the bone.

2. 2

   Parboil the rice

   Boil the soaked rice in salted water for 6-7 minutes until just past al dente, then drain.

3. 3

   Layer the rice and beans

   In a pot, layer melted butter on the bottom, then alternate layers of parboiled rice, fava beans and dill, building up in a mound shape.

4. 4

   Steam

   Drizzle bloomed saffron water over the top, cover with a towel-wrapped lid, and steam over low heat 35-40 minutes until the rice is fluffy and a crust has formed on the bottom.

   Building the rice in a mound rather than flat layers helps steam circulate evenly through the whole pot.

5. 5

   Fluff and unmold

   Gently fluff the rice, being careful not to break up the crispy bottom crust (tahdig), and invert it onto a serving plate if desired.

6. 6

   Serve

   Serve the rice alongside the braised lamb shank and its cooking liquid.

Variations

• •

  A simpler version serves the rice with roasted or grilled chicken instead of braised lamb shank.

• •

  Some households use dried dill instead of fresh, adjusting the quantity down since dried herbs are more concentrated.

• •

  A vegetarian version pairs the baghali polo with a simple yogurt and cucumber side instead of meat.

Storage

Refrigerate rice and lamb separately up to 3 days; reheat the rice gently with a splash of water to restore its texture.

Frequently Asked Questions