Baghali Polo
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups extra-long basmati rice (called sella)
- 2teaspoons salt
- 2tablespoons olive oil
- 1cup chopped fresh dill or ¼ cup dried dill
- ½teaspoon garlic powder
- 8ounces fava beans or lima beans (frozen, cooked and peeled)
- 2tablespoons butter
Nutritional analysis per serving (4 servings)
500 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 84 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 11 grams protein; 385 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rice, salt, olive oil and 3 cups water in a medium pot with a lid over high heat. Bring the water to a boil, and let it bubble, uncovered, until the water evaporates. (When the water is all gone, the rice should be about half-cooked.) Turn the heat to low.
- Step 2
Add the fresh or dried dill and the garlic powder, and stir with a fork. Spread the beans out over the top of the rice, cover the pot and cook until the rice is tender, about 15 minutes.
- Step 3
Turn off the heat, add the butter, cover the pot and let sit for 2 to 3 minutes, or until the butter melts. Taste and adjust the seasoning, and serve.
Private Notes
Comments
I substituted already cooked edamame I bought at Trader Joe's for the lima beans. Was great, and one less step!
A great vegan dinner, if one substitutes another kind of oil for the butter. I don't have garlic powder in my pantry, but will try a clove of toasted garlic, peeled and well mashed.
I'm familiar with the Persian version of this rice. My Pandemic Pantry had brown basmati. I got fresh dill from the farmers market & frozen limas from the market. Parcooked the rice in my rice cooker. Could have cooked even less (for prettier finished rice). 2 cups cooked rice. Partially cooked the limas. I like to bake rice, so I layered the rice & limas, dill, some ready-minced garlic, a little kosher salt. Distributed the melted butter. Foil cover, baked @350 til the rice was done. Delish.
I am so, so happy to find this recipe thru a NYT Cooking article link! My lovely and lively friend Nosi (Iranian born and bred, pure Persian) introduced me to it some years ago and I will have fondness in my heart when I cook it. Thank you, Nosi and NYT - C
I have the same question as Megan... once the water's all gone, what keeps it from burning/finishes the cooking during the last 15 min?
The way I was taught to prevent the rice from burning by my Persian mother-in-law is put a heat diffuser under to pot and put the heat on the lowest setting. Also, we usually put lavash or very thin potatoes and butter at the bottom and re-add the rice to the pot, that way you also get a nice Tahdig (crispy rice) at the bottom and the rest of your rice is safe.
I have been making a version of this for years — the only difference is that I thinly slice and caramelize a red onion and add that as a garnish to the rice, beans, and dill. As others said the butter is important. Use Kite Hill or some other vegan butter if you like but that flavor is important!