Make Persian-Style Bhagali Polo For Weekend Special Meal

Among the many rice dishes that are beloved all over the globe, Persian cuisine has its own crown jewel: Baghali Polo. Baghalaa polo is an Iranian dish of rice, fava beans and dill. In Persian, baghalaa means fava bean while polo is pilaf, a style of cooked rice. It is made by cooking rice and green broad beans in boiling water. When cooked, the rice and beans are layered with dill in a pan, and everything is baked in an oven until ready. Saffron water can also be added to the rice. It is typically served with meat. Like other Iranian traditional foods, the dish may be served at special occasions and family gatherings. 

This is an easy dish that requires only a few different components. Excellent basmati rice, fresh dill that has been finely chopped, original saffron of high quality, and butter are the ingredients that are required to get a restaurant-style taste and flavour. Baghali Polo is more than simply a plate of rice; it is an example of the various culinary styles that are found in Iran. There is a visual beauty that is created by the arranging of pungent dill, brilliant green broad beans, and fluffy basmati rice. This art of cooking serves all five senses even before the first mouthful is taken. In addition to the pleasant textural contrast that is provided by the crispy potato base, the golden touch of saffron gives a sense of elegance to the dish. 

Whether it is consumed as a main meal or as a fragrant addition to other dishes, such as Saffron Lamb Shanks or Saffron Chicken, Baghali Polo provides a pleasant experience through the main tastes of Persian cuisine. Here is a recipe that will help you create this masterpiece right in your kitchen. 


Potato Crust (optional) 

2 tablespoon olive oil or butter 

3 potatoes medium, sliced 

2 pinches salt 

2 pinches ground black pepper ground 

½ teaspoon coriander seeds or cumin seeds, crushed 

Dill Rice 

5 cups dill weed fresh chopped (or 1¼ cup dried dill) 

10 cups water 

2 tablespoon salt 

3 cups basmati rice white, rinsed 

500g lima beans fresh or fava beans 

2 cloves garlic grated 

3 tablespoon chives finely chopped (or green onions) 

1 teaspoon saffron ground and dissolved in 2 tablespoon hot water 

4 tablespoon olive oil or butter 


Prepare the oven by heating it to 350 degrees Fahrenheit. In a cooking saucepan, bring ten cups of water and two tablespoons of salt to a boil. Mix in some lima beans and basmati rice. Until the rice grains are tender, bring the water to a boil over medium-high to high heat for four to five minutes. The rice should be stirred while it is cooking. The rice should be drained in a colander and then left aside. 

For the potato crust, which is optional, heat two tablespoons of olive oil or butter in an oven-safe dish such as a Pyrex baking dish. Spread the oil or butter in an equal layer, and then sprinkle half of the salt, pepper, and coriander or cumin seeds (if you are using them). 

After that, place the potato slices that are of a medium thickness. Next, sprinkle the remaining salt, pepper, and cumin over the dish. 

After spreading a layer of rice and beans, sprinkle a thin layer of dill weed on top of the rice and beans. The grated garlic and chives should be combined, and then some of the mixture should be sprinkled on top. 

Putting together the dill rice requires creating numerous layers of rice, lima beans, dill weed and sprinkles of the garlic-chives combination in alternating thin layers. 

Lastly, a layer of rice should be placed on top of it. Pour four tablespoons of olive oil or butter that has been melted all over, and then sprinkle the saffron water on top. 

A piece of aluminium foil should be used to cover the container, and it should be sealed tightly. Bake for at least an hour, or until a sufficient amount of steam has accumulated. If you are going to make the crust (tahdig), it ought to be golden. 

After removing the baking dish from the oven, allow it to rest for a few minutes. For the purpose of garnishing, take a few scoops of the top layer of the saffron-coloured rice and set it aside. 

After a little amount of steam has been released, carefully combine the top layers of rice and dill, and then place the mixture on a serving dish. Arrange the potato slices in a circular pattern, and then sprinkle the saffron rice on top as a garnish. 

A yoghurt salad, such as a Persian yoghurt dip with shallots, is a delicious accompaniment to a Persian baghali polo. The same dish may be prepared in a cooking pot on the stove or in a rice cooker.