Baghali Polo (Persian Rice with Fava Beans)

Baghali Polo or Persian Rice with Fava Beans is one of the popular Iranian rice dishes. You can eat it either with chicken, lamb shanks or fish.

Yield: Serves 5

Ingredients

•  2 1/2 cups uncooked basmati rice
•  2 cups peeled broad or fava beans (I used frozen beans)
•  4 tablespoons dried dill
•  1/3 cup butter
•  5 tablespoons (75 ml) canola oil
•  1/4 teaspoon ground saffron
•  salt
•  thin bread, I used pita bread

Preparation

Dissolve ground saffron in 2 tablespoons (30 ml) of boiling water and set aside.

Place the rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear. Then soak rice in salted (with 2 tablespoons salt) lukewarm water for at least one hour.

Drain the soaked rice and set aside.

Meanwhile, pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat. Add the frozen beans. After approximately 5 minutes add rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 5 minutes, stirring once or twice. Remove from the stove; drain the rice and beans in a colander, rinse with cold water and then drain again.

Pour 5 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

Pour in half of the rice and bean over the bread.

Sprinkle half of the dried dill over.

Then repeat with remaining rice and beans and dried dill. Try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice.

Pour 2/3 cup water over the rice. Wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat. Put the lid on and cook over medium heat until it begins to steam. Then reduce the heat to low and cook for approximately 35-45 minutes.

When rice is ready, in a small bowl combine dissolved saffron with 4-5 tablespoons of cooked rice and beans (using for garnish) and set aside.

Melt the butter and pour all over the rice. Remove pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments. Transfer Baghali Polo to a serving dish and garnish with rice and saffron mixture. Baghali polo is ready to serve!
Finally, for Tah-deeg; carefully remove the crusty bottom with a spatula in one whole piece.

Serve with lamb shank or chicken.

(cookingandcooking.com)