Persian – Baghali Polo

Baghali Polo is a fragrant and flavorful Persian rice dish made with dill, fava beans, and saffron. It’s a classic staple in Iranian cuisine, often served with lamb, chicken, or fish. The name translates to “fava bean rice,” with “Baghali” meaning fava beans and “Polo” referring to rice.

Key Components of Baghali Polo

Rice: Long-grain basmati rice is traditionally used for its aroma and fluffy texture.
Fava Beans: Fresh or frozen fava beans (also known as broad beans) are used, though baby lima beans can be a substitute.
Dill: Fresh or dried dill gives the dish its unique flavor and fragrance.
Saffron: Dissolved in warm water and used to create a golden-yellow topping, adding aroma and a touch of luxury.
Tahdig: The crispy rice layer at the bottom of the pot is a prized feature of Persian rice dishes.

Preparation

Parboil the Rice: The rice is boiled until just tender, then drained.
Layering: The parboiled rice is layered in a pot with the fava beans and dill, often with saffron-infused rice on top.
Steaming: The layered rice is steamed gently, allowing the flavors to meld and the tahdig to form at the bottom.
Serving: It’s typically served with saffron rice mixed in for a pop of color and is paired with a protein.

Common Pairings

Baghali Polo ba Mahicheh: Served with slow-cooked lamb shanks.
Baghali Polo ba Morgh: Served with saffron chicken.
Baghali Polo ba Sabzi: A vegetarian version served with a side of herbs or salad.

Cultural Significance

Baghali Polo is often prepared for special occasions, celebrations, and family gatherings. Its aromatic and elegant presentation makes it a favorite choice for weddings, parties, and Nowruz (Persian New Year).