Baghali Polo – Persian Fava Bean Rice Recipe
Baghali Polo is a traditional Persian dish featuring fragrant basmati rice cooked with tender fava beans and abundant dill. This aromatic rice pilaf is layered with fresh herbs and gently steamed to perfection, creating fluffy grains with a deliciously crispy tahdig crust. Enhanced with optional saffron and advieh spices, Baghali Polo pairs superbly with stews or grilled meats for an authentic Iranian meal experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Ingredients
Rice and Beans
- 1 ½ cups basmati rice
- 15oz / 420g fresh or frozen fava beans (1 ½ cups shelled)
Seasonings and Oils
- 2 ½ tablespoons dried dill weed (or fresh dill)
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon salt
- ⅛ teaspoon optional ground saffron powder or a good pinch of saffron threads
- Optional advieh (Persian spice mix) to taste
Instructions
- Wash and Rinse Rice: Add the basmati rice to a non-stick pot and wash under cold running water until the water runs clear, removing excess starch for fluffy grains.
- Parboil Rice: Fill the pot with about 6-8 cups of clean water, add 1 teaspoon salt, and bring it to a boil over medium-high heat. Cook the rice for 10–15 minutes until partially cooked and al dente.
- Prepare Fava Beans: If using fresh, shell the fava beans. If frozen, thaw slightly in a bowl of water to make peeling easier.
- Infuse Saffron (Optional): Place the ground saffron in a small glass and add a few tablespoons of boiling water to let it infuse, deepening its flavor and color.
- Add Fava Beans to Rice: When the rice is partially cooked, add the shelled fava beans, gently stirring them through the rice for 1-2 minutes to incorporate flavors.
- Drain and Rinse: Drain the rice and fava beans using a fine mesh sieve or colander, then lightly rinse under cold water to stop the cooking process and remove excess starch.
- Layer Rice with Dill: Pour the olive oil and a tablespoon of saffron water (if using) into the pot. Add one-quarter of the rice mixture and sprinkle with one-quarter of the dried dill weed, mixing lightly. Repeat layering three more times, alternating rice and dill. Optionally add saffron water and advieh to each layer for enhanced flavor.
- Create Air Pockets and Add Moisture: Use the handle of a spoon to poke holes down through the rice layers to the bottom of the pot to allow steam circulation. Drizzle the top with saffron water or a splash of plain water.
- Steam the Rice: Wrap the pot’s lid with a clean kitchen towel to absorb moisture and trap steam. Cover the pot and cook on the lowest heat for 45 minutes to allow the rice to steam fully.
- Form Crispy Tahdig: Increase the heat to medium-high for the last 3 minutes to create the signature crispy tahdig crust. Watch closely to avoid burning.
- Serve: Remove the lid, place a large serving dish over the pot, and invert it carefully to reveal the golden tahdig on top. Serve hot, ideally alongside saffron chickpea stew, lamb shanks, or your favorite protein.
Notes
- Always wash basmati rice thoroughly to remove starch and prevent stickiness.
- Thaw frozen fava beans in water for easier peeling.
- Use a non-stick pot and sufficient oil to help form a perfect crispy tahdig crust.
- Wrapping the lid with a towel absorbs excess moisture and helps steam the rice evenly.
- For tahdig variations, layer thin slices of potato or flatbread at the bottom before adding rice.
