Baghali Polo, also known as Persian Dill Rice, is a classic Persian rice dish made with fragrant basmati rice, tender fava beans, and loads of fresh dill. It’s light and fluffy with a golden kiss of saffron. This aromatic, colorful staple is the kind of rice that can easily steal the spotlight from whatever you serve it with. If you love Persian cuisine, this recipe is a must-try!
Rice is at the heart of Persian cuisine, and Baghali Polo is one of its most celebrated variations. If you’ve never made Persian rice before, this dish is the perfect place to start — it looks impressive yet it's surprisingly simple enough to make at home on a weeknight. Often served with lamb shank, roasted chicken, or beef, this fluffy green and white rice dish is a staple for festive gatherings like Norouz, weddings, and mehmoonis (big family gatherings).
If you liked this recipe, you should try our Basmati Rice with Saffron or Rice Pilaf with Carrots next. If you’re looking for a way to dress up rice, this is your golden ticket (literally, thanks to saffron).
Why You'll Love This Recipe
- Easy to make. Baghali polo looks like something you’d only find at a Persian wedding banquet, but you don’t need chef-level skills to pull it off. All you need is a handful of ingredients and a little patience while it steams to perfection.
- So much flavor. This isn’t your everyday rice. The combination of herbs and beans make this dish nutritious and delicious. Dill provides a fresh herby flavor, fava beans add a rich, buttery, and slightly nutty flavor, and the saffron ties it all together with a floral, golden glow.
- A showstopper side. This Persian dill rice might just be the centerpiece of the table. With its flecks of green dill and golden saffron, it looks like you’ve gone all out (even when you haven’t). Whether you’re serving lamb shanks, roast chicken, or even a simple salad, this rice has main-character energy.
- A taste of Persian tradition. Whether you’re new to Persian cuisine or looking to recreate a nostalgic family recipe, Baghali Polo is a great way to experience the rich culture of Iran in a simple, classic dish. This recipe that carries family stories and celebration on every plate.
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Ingredients and Substitutions
To make this delicious Baghali Polo, you will need the following ingredients (see recipe card below for quantities):
- basmati rice – Long-grain basmati rice is the key to fluffy, separate grains that won’t clump together. Jasmine rice works if you’re in a pinch, but the texture and fragrance of basmati are what make this dish shine.
- water – Essential for both parboiling and steaming the rice. Use filtered water if possible for the cleanest flavor.
- fava beans – Traditionally made with fava beans (broad beans), but feel free to use lima beans which are easier to find and taste just as buttery. You can use frozen or canned beans year round, or use fresh fava beans when in season. You’ll need to remove them from the pods, blanch them in boiling water for a minute, then peel off the tough outer skins before adding them to the rice though.
- vegetable oil – Keeps the rice fluffy and prevents sticking. Canola or sunflower oil also work well. Plus, it’s key if you want to make tahdig, that irresistible crispy crust at the bottom.
- salt – Simple but essential, so don’t hold back.
- dill – The star of the show! Its bright, herbaceous flavor is what makes this rice unique. Fresh dill weed is best, but you can substitute with dried dill (use only ¾ cup since dried is more potent).
- butter – A little melted butter adds richness and helps the saffron bloom into a gorgeous golden hue. For a dairy-free option, swap in olive oil.
- saffron – A small pinch goes a long way, adding both color and that delicate floral aroma. Blooming saffron in hot water releases its magic.
- hot water – Used for blooming saffron so it fully infuses into the rice.
Equipment
You’ll also need measuring cups and spoons, a medium pot for cooking rice, a colander for draining, a large nonstick pot for steaming, a clean kitchen towel or paper towels for covering the pot, a mortar and pestle for grinding the saffron, and a small bowl for blooming the saffron.
Instructions
- Wash the rice. In a medium mixing bowl, wash the rice thoroughly until the water is clear, about 3 times. Rinse, drain, and set aside.
- Parboil the rice. Fill a medium cooking pot with water (about 5 cups) and bring to a boil. Add the rinsed rice and frozen fava beans to the boiling water and cook for 7-8 minutes until parboiled or al dente (the rice should be soft yet firm inside). Use a colander to drain the rice.
- Layer. Place the pot back on medium heat and add vegetable oil. Scoop half the drained rice mixture back into the pot. Add the chopped dill, and top with the rest of the rice and bean mixture.
- Prep for steam. Using the edge of a spatula, make 5 holes in the surface of the rice to let the steam out. Sprinkle salt on top.
- Steam. Pour ¼ cup of water around the edges. Wrap the lid in a clean towel and put it on the pot. Place on medium heat and let the rice steam for 15 minutes, until the steam comes out from the bottom of the pot.
- Add butter. Pour melted butter on top of the rice, cover, and steam for 20-30 more minutes on medium-low heat.
- Bloom the saffron. Grind a pinch of saffron using a mortar and pestle. If you don't have one of those, just grind it in a small bowl using the back of a small spoon. Next, add hot water and mix evenly.
- Fluff. Fluff the entire rice with a fork until the dill and beans are combined.
- Add saffron. Remove 1 cup of the cooked rice. Add the steeped saffron water on top of the reserved cup of rice. Fluff to combine.
- Serve. Serve the dill rice on a platter, creating a pattern with the yellow saffron rice. You could also just fluff it all to combine.
Expert Tip: Don’t Skip Blooming the Saffron
For the richest color and flavor, always bloom saffron in hot water before adding it to the rice. This simple step helps release its full aroma and golden hue, turning your baghali polow from good to unforgettable.
More Tips and Tricks
- Rinse your rice. Wash the basmati rice in several changes of water until it runs clear. This removes excess starch and guarantees fluffy, separated grains that don’t stick together.
- Use the two-step cooking method. First, parboil the rice until just tender, then steam it with the dill and beans. This is the traditional Persian method, and it’s what gives the rice its incredible light, fluffy texture.
- Go big on the dill. Don’t be shy with the fresh dill, it’s what gives baghali polo its signature flavor. The more dill, the better the flavor.
- Layer for even flavor. When steaming, alternate rice with beans and dill for even flavor in every scoop.
- Tahdig makes it next-level. Want to win over everyone at the table? Create crispy tahdig, the crispy golden crust at the bottom of the pot. Add oil and a thin layer of rice before steaming, then let it cook until golden and crunchy. It’s the part everyone fights over! You can also make tahdig with potatoes.
Recipe Variations
- Add mixed herbs. Add parsley, cilantro, or green onions along with dill for a more herbaceous twist.
- Make it garlicky. Sauté minced garlic in oil before layering the rice for a bold, savory depth of flavor that pairs especially well with chicken or fish.
- Go vegan. Skip the butter and use olive oil instead for a plant-based version.
- Add chicken. Add cooked shredded chicken between layers of rice for a complete one-pot meal.
- Give it a sweet and savory twist. Stir in golden raisins or tart barberries before steaming for pops of sweetness.
Storage
How to Store
Allow the dill rice to cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days.
How to Reheat
Reheat gently on the stove with a splash of water, or in the microwave covered with a damp paper towel to retain moisture.
How to Freeze
Cool completely, then freeze all or in portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Baghali polo is the star of the show at Persian meals, often served alongside slow-braised meats. Its fluffy rice, tender beans, and fresh dill make it versatile enough to pair with many main dishes including Persian stews, grilled meats, and yogurt-based side dishes.
These are my favorite dishes to serve with this Iranian dill rice:
FAQ
Baghali Polo is a beloved dish in Iranian cuisine. The word "baghali" means fava beans, while "polo" refers to the Persian method of making fluffy, layered rice. Traditionally, Baghali Polo is layered and steamed to perfection, creating a dish with soft, delicate grains and a crispy, golden tahdig (crust) at the bottom. The combination of fresh or dried dill, tender beans, and saffron-infused rice creates a dish with so much flavor.
In Persian, “baghali” means fava beans (also called broad beans in English). That’s why you’ll often see baghali polo described as “Persian dill rice with fava beans” or “broad bean rice.” Both terms are correct. While traditional baghali polo uses fava beans, lima beans are often substituted since they’re easier to find.
Traditionally, it’s served with braised lamb shanks for a rich, comforting meal. But it also pairs well with roasted chicken, baked fish, or even vegetarian sides like yogurt dips and roasted vegetables.
Yes! Once cooled, divide into freezer-safe containers or bags and freeze for up to 3 months. To reheat, steam on the stovetop with a splash of water or microwave with a damp paper towel to restore moisture. The rice will taste just as fluffy as the day you made it. Freezing is a great way to meal prep, so you always have a special side dish ready to go.
The classic and traditional choice is doogh, a refreshing yogurt-based drink with mint. Otherwise, Persian tea, sparkling water with lemon, or even a crisp white wine complement the flavors beautifully.
Baghali polo originates from Iran and is one of the most iconic Persian rice dishes. It’s especially popular at celebrations, weddings, and Nowruz (Persian New Year), making it a dish tied deeply to culture and tradition.
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Recipe
Baghali Polo (Persian Dill Rice)
Ingredients
Method
- In a medium mixing bowl, wash the rice thoroughly until the water is clear, about 3 times. Rinse, drain, and set aside.
- Fill a medium cooking pot with water (about 5 cups) and bring to a boil. Add the rinsed rice and frozen fava beans and cook for 7-8 minutes until parboiled or al dente (the rice should be soft yet firm inside). Use a colander to drain the rice.
- Place the pot back on medium heat and add vegetable oil. Scoop half the drained rice mixture back into the pot. Add the chopped dill, and top with the rest of the rice and bean mixture.
- Using the edge of a spatula, make 5 holes in the surface of the rice to let the steam out. Sprinkle salt on top.
- Pour ¼ cup of water around the edges. Wrap the lid in a clean towel and put it on the pot. Place on medium heat and let the rice steam for 15 minutes, until the steam comes out from the bottom of the pot.
- Pour melted butter on the rice, cover, and steam for 20-30 more minutes on medium-low heat.
- Grind a pinch of saffron using a mortar and pestle. If you don't have one of those, just grind it in a small bowl using the back of a small spoon. Next, add hot water and mix evenly.
- Fluff the entire rice with a fork until the dill and beans are combined.
- Remove 1 cup of the cooked rice. Add the steeped saffron water on top of the reserved cup of rice. Fluff to combine.
- Serve the dill rice on a platter, creating a pattern with the yellow saffron rice. You could also just fluff it all to combine.
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