What is baghali polo?

Baghali Polo is a beloved dish in Iranian cuisine. The word u0022baghaliu0022 means fava beans, while u0022polou0022 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.

u003cstrongu003eWhat is baghali in English?u003c/strongu003e

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.

u003cstrongu003eWhat goes with baghali polo?u003c/strongu003e

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.

u003cstrongu003eCan I freeze baghali polo?u003c/strongu003e

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.

u003cstrongu003eWhat drink goes with Persian food?u003c/strongu003e

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.u003cbr/u003e

u003cstrongu003eWhere is baghali polo from?u003c/strongu003e

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.

Baghali Polo (Persian Dill Rice with Fava Beans)

Name: Baghali Polo (Persian Dill Rice)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Persian
Ingredients: 1 ½ cups long grain Basmati rice; 5 ¼ cups water, divided; 1 1/2 cups fava beans (or lima beans), frozen or canned, rinsed; 3 tablespoons vegetable oil; 1 teaspoon salt; 2 ½ cups fresh dill, finely chopped (or ¾ cup dried dill); 2 tablespoons butter, melted; 1 teaspoon saffron; 2 tablespoons hot water

Description

Baghali Polo is a traditional Persian dish made with fragrant basmati rice, dill, and tender fava beans. Learn how to make it with our easy recipe.

Ingredients

Scale

1 ½ cups long grain Basmati rice
5 ¼ cups water, divided
1 1/2 cups fava beans (or lima beans), frozen or canned, rinsed
3 tablespoons vegetable oil
1 teaspoon salt
2 ½ cups fresh dill, finely chopped (or ¾ cup dried dill)
2 tablespoons butter, melted
1 teaspoon saffron
2 tablespoons hot water

Cook Mode Prevent your screen from going dark

Instructions

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 1/4 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.

Notes

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 stovetop 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.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Persian