📝 About This Recipe
Baghali Polow is the jewel of Persian hospitality, a fragrant masterpiece that marries the earthy sweetness of fava beans with the cooling aroma of fresh dill. This iconic dish is defined by its fluffy, long-grain basmati rice and the legendary 'Tahdig'—a golden, crunchy crust at the bottom of the pot. Often served at weddings and celebrations, it offers a sophisticated balance of herbal notes and the luxurious scent of high-quality saffron.
🥗 Ingredients
The Rice Base
- 3 cups Basmati Rice (high-quality long-grain, thoroughly rinsed)
- 2 tablespoons Kosher Salt (for the boiling water)
- 8 cups Water (for parboiling)
The Greenery
- 3 cups Fresh Dill (finely chopped, stems removed)
- 2 cups Fava Beans (frozen or fresh, double-shucked/skinned)
- 3 cloves Garlic (finely minced)
- 2 tablespoons Dried Dill (enhances the aroma significantly)
Infusions and Tahdig
- 1/2 teaspoon Saffron (ground and dissolved in 3 tbsp hot water)
- 4 tablespoons Unsalted Butter (melted)
- 4 tablespoons Vegetable Oil (for the bottom of the pot)
- 1 large Potato (peeled and sliced into 1/4 inch rounds for Tahdig)
- 1/2 teaspoon Ground Cinnamon (optional, for layering)
👨🍳 Instructions
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1
Wash the basmati rice in a large bowl, changing the water 4-5 times until the water runs completely clear to remove excess starch.
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2
Soak the rice in lukewarm water with 1 tablespoon of salt for at least 30 minutes. This strengthens the grains so they don't break.
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3
In a large non-stick pot, bring 8 cups of water and 1 tablespoon of salt to a rolling boil.
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4
Drain the soaked rice and add it to the boiling water. Let it boil for about 5-7 minutes. In the last 2 minutes of boiling, add the shucked fava beans to the pot.
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5
Test the rice: it should be soft on the outside but still have a firm 'bite' in the center (al dente). Drain the rice and beans into a fine-mesh colander and rinse quickly with cool water to stop the cooking.
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6
In a small bowl, mix the chopped fresh dill, dried dill, and minced garlic together.
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7
Prepare the pot for Tahdig: Wipe the pot dry. Add the vegetable oil, 1 tablespoon of the saffron water, and a splash of water to the bottom. Swirl to coat.
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8
Lay the potato slices in a single layer at the bottom of the pot. Sprinkle a pinch of salt over them.
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9
Begin layering: Add two spatulas of the rice/bean mixture over the potatoes. Sprinkle a generous handful of the dill/garlic mixture and a tiny pinch of cinnamon. Repeat until all rice and herbs are used, forming a pyramid shape.
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10
Using the handle of a wooden spoon, poke 5 holes into the rice mound (without touching the bottom) to allow steam to escape.
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11
Cover the pot lid with a clean kitchen towel (damkoni) to absorb moisture. Place the lid tightly on the pot and cook on medium-high heat for 5 minutes to set the Tahdig.
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12
Drizzle the melted butter and the remaining saffron water over the rice. Reduce heat to low and steam for 45-50 minutes.
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13
Once finished, gently fluff the rice with a fork, being careful not to mash the beans. Plate the rice on a platter and carefully remove the golden potato Tahdig from the bottom to serve on the side.
💡 Chef's Tips
Always use a combination of fresh and dried dill; the fresh provides color while the dried provides a deeper, concentrated aroma. When shucking fava beans, ensure you remove both the outer pod and the waxy skin of each bean for a tender texture. Do not over-boil the rice; if it becomes too soft during the boiling stage, it will turn mushy during the steaming process. Using a non-stick pot is essential for a successful, easy-to-release Tahdig crust. If you don't want potato Tahdig, you can use pieces of lavash or pita bread for a different crunchy texture.
🍽️ Serving Suggestions
Serve alongside 'Mahicheh' (slow-braised Persian lamb shanks) for the most traditional pairing. Accompany with a side of 'Mast-o-Khiar' (Persian cucumber and yogurt dip) to balance the richness. A fresh 'Salad Shirazi' (diced tomato, cucumber, and onion) provides a bright, acidic contrast. Serve with a plate of fresh herbs (Sabzi Khordan) and radishes. Pair with a glass of 'Doogh', a chilled Persian yogurt drink with mint.