Ingredients
Main Ingredients
- 1 ½ cups basmati rice
- 15oz / 420g fresh or frozen fava beans (1 ½ cups shelled)
- 2 ½ tablespoons dried dill weed (or fresh dill as an alternative)
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon salt
- ⅛ teaspoon ground saffron powder or a good pinch of saffron threads (optional)
- Optional advieh (Persian spice mix)
Instructions
- Wash the rice: Add the basmati rice to a non-stick pot and rinse it thoroughly under cold running water until the water runs clear, removing excess starch.
- Parboil the rice: Fill the pot with 6-8 cups of clean water and add 1 teaspoon of salt. Bring to a boil over medium-high heat and cook the rice for 10–15 minutes until partially cooked and al dente.
- Prepare the fava beans: While the rice boils, shell the fresh fava beans. If using frozen, let them slightly defrost in a bowl of water to make shelling easier.
- Saffron infusion (optional): If using saffron, add the ground saffron powder or threads to a small glass or ramekin with a few tablespoons of boiling water to allow it to infuse and release color and aroma.
- Add fava beans to rice: Once the rice reaches the al dente stage, add the shelled fava beans into the pot and gently stir for 1-2 minutes to combine.
- Drain and rinse: Drain the rice and fava beans using a fine mesh sieve or colander. Lightly rinse under cold water to stop cooking and wash away excess starch.
- Layer the rice: Drizzle olive oil and about a tablespoon of the saffron water (if using) into the cleaned pot. Add one-quarter of the rice mixture and sprinkle one-quarter of the dried dill weed evenly over it, then gently mix to distribute.
- Repeat layering: Repeat the layering process three more times with the remaining rice and dill. Optionally, drizzle saffron water and sprinkle advieh over each layer for added fragrance and flavor.
- Create air pockets: Use the handle of a spoon to poke several holes down through the rice layers to the bottom of the pot; these holes help release steam and create a fluffy texture.
- Steam the rice: Wrap the pot lid with a clean kitchen towel to catch condensation and place it securely on the pot. Cook on the lowest heat setting for 45 minutes to gently steam the rice. Then, increase heat to medium-high for 3 minutes at the end to form the crispy tahdig crust, carefully monitoring to prevent burning.
- Serve: Remove the lid and place a large serving platter over the pot. Quickly invert the pot to unmold the Baghali Polo, revealing the golden, crispy tahdig on top. Serve warm with your favorite protein such as saffron chickpea stew or lamb shanks for an authentic Persian meal experience.
Notes
- Using basmati rice is essential for its fragrance and long grains that steam well.
- Fresh fava beans must be shelled; frozen fava beans can be used but require thawing.
- Layering with dill and optional saffron infuses the rice with aromatic flavors.
- Covering the lid with a towel helps absorb moisture and prevents rice from becoming soggy.
- The crispy tahdig crust is a prized feature; take care to avoid burning during the final high heat step.
- Advieh, a Persian spice blend, adds complexity but is optional for authenticity.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
