Holiday

Baghali Polo (Rice With Favas & Dill)

March 15, 2016
4 Ratings
Photo by James Ransom
  • Serves 4 to 6
Ingredients
  • 3 cups water
  • Sea salt
  • 2 cups white basmati rice, soaked in cold water for 1 hour
  • 2 tablespoons butter or unrefined coconut oil, at room temperature
  • 1 pound pound fresh fava beans, shelled and peeled, or 1 pound frozen lima beans, thawed
  • 2 tablespoons ghee or grapeseed oil
  • 2 cups tightly packed minced fresh dill
  • 1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water
In This Recipe
Directions
  1. Drain the rice and rinse under cold water until the water runs clear. In a stockpot, bring the water to a boil with a pinch of salt. Add the rice, return to a boil, then turn down the heat to its lowest setting. Cover and cook for 20 minutes. Turn off the heat and let the rice rest for 5 minutes, then dot with the butter and fluff with a fork. The rice should be dry and fluffy.
  2. While the rice cooks, prepare the favas. Bring a pot of salted water to a boil and prepare a bowl of ice water. Drop the favas into the boiling water, return to a boil, and cook for 
2 minutes, or until just tender. Drain, and shock in the ice water.
  3. Heat the ghee in a skillet over medium heat and sauté the favas for 3 minutes, until heated through. Add the dill and cook for about 1 minute, until just wilted. Combine the favas and rice in a large bowl and drizzle in the saffron. Mix gently, season with salt, and serve.

See what other Food52ers are saying.

I'm fascinated by the way food connects us with different times, places, and each other. I live in Nashville, TN, a city rich with culinary traditions and a fast growing immigrant population. As Culinary Liaison for the Tennessee Immigrant and Refugee Rights Coalition, I organize events that unite people around food and spotlight the work of immigrant chefs. My cookbook The New Persian Kitchen is a winner of Food52's Piglet award. I love cooking Iranian rice and hearing people crunch on the crispy tahdig from the bottom of the pot. Find my Persian Rice Bonnet and Persian Spice Kit on my website and on Etsy.

1 Review

Parvin April 3, 2021
My favorite of all the Persian rice dishes.
Thankfully in Los Angeles you can buy twice peeled frozen Fava beans, so this comes together in a snap. Also easy with leftover plain basmati rice. Perfect with fried fish.