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    Home » Recipes » Grains

    Baghali Polo - Persian Dill Rice

    Published: Nov 4, 2021 Modified: Nov 4, 2021 by Candice

    JUMP TO RECIPE PIN RECIPE
    Green rice in a white dish.
    Green rice with lima beans.
    Green rice with lima beans.

    Baghali Polow is a Persian Dill Rice made with fava beans, broad beans, or lima beans. My grandma taught me to make this recipe with frozen lima beans and dried dill. This makes it easy to make all year long, and the dried dill packs a ton more flavor than fresh.

    Green rice in a white dish.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Baghali Polo FAQs
    5 Related Recipes
    6 Baghali Polo - Persian Dill Rice

    Why this Recipe Works

    The dried dill brings much more flavor than fresh dill and it is more consistent to use. The dried dill is steamed between layers of rice during the steaming process, releasing it's flavor and aroma.

    This recipe uses the tried and true method of steaming rice, yielding a perfectly cooked rice every time.

    My grandma taught me to make this recipe with oil instead of butter, making this recipe vegan.

    Instead of adding a layer of saffron just to the rice on the top, we mix the saffron into all the rice as we fluff it together so everyone gets some.

    This recipe makes a great side for meats and other mains. It is also delicious served in a bowl with yogurt.

    Ingredients & Substitutions

    Rice and other ingredients.

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    lima beans - I use frozen lima beans in this recipe. You can also use fava or broad beans.

    basmati rice - this recipe uses white long grain basmati rice. Basmati rice is different than white rice in both nutritional make-up and in the way it expands while cooking.

    oil - any flavorless oil should work in this recipe, but I usually use one of the following: canola, vegetable, avocado seed, sunflower seed, or safflower oil.

    dill - this recipe works best with dried dill. However, you can use about three times the amount if using fresh. Also, make sure to finely chop it.

    saffron - there is a lot of fake saffron out there and real saffron can be expensive. Use sparingly. You can tell it's real by rubbing it between your fingers and if it stains them yellow, it's real.

    How to Make this Recipe

    Bring about ⅔ a pot water of water to boil with 3 tablespoon salt. This may sound like a lot, but we will be draining out the water and testing it for flavor.

    In the meantime, wash rice 3-5 times with cold to lukewarm water until the water runs clear. Add the rice and the frozen lima beans to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.

    When al dente, strain into a colander. Do not overcook! Taste the rice. If salty, rinse with cold water. Shake colander to remove as much water as possible.

    Add 3 tablespoon of oil in a pot. Then gently add half of the drained rice and lima beans. Top with the dill, then add the rest of the rice and lima beans.

    Dried herbs in a pot on top of rice.

    Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching it carefully.

    Poking holes in rice.

    When the lid gets foggy, pour a little oil over the rice - about 2 tablespoons. Then put the lid back on and turn the heat to the lowest possible setting.

    Note: If your pot does not have a glass lid, check for condensation on the top of the lid.

    Cook 20-30 min from when the oil is poured on top.

    If adding saffron, grind the saffron using a mortar and pestle. Then, steep it in 2 tablespoons of hot water while the rice is steaming. When the rice has finished cooking, add the steeped saffron and water to the top of the rice.

    Pouring gold liquid on rice.

    Fluff the entire rice mixture with a fork to mix in the dill and (optional) saffron.

    Fluffing rice with a fork.

    Baghali Polo FAQs

    What does Baghali mean?

    Baghali translates from Farsi to English as fava bean.

    What does Polo mean?

    Polo is the Farsi word for rice.

    What kind of bean do I use for Baghali Polo?

    The traditional bean to use is fava bean. However, many people use broad beans or lima beans.

    Green rice with lima beans.

    Related Recipes

    If you're looking for your favorite Persian recipes, you're in the right place! Here are some of my favorites:

    • Joojeh Kabob - Persian Chicken Kabob
    • Kotlet
    • Khoresh e Beh (Persian Quince & Plum Stew)
    • Persian Steamed Rice - Saffron Optional

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    Green rice with lima beans.
    Print Recipe
    5 from 8 votes

    Baghali Polo - Persian Dill Rice

    Baghali Polow is a Persian Dill Rice made with fava beans, broad beans, or lima beans. My grandma taught me to make this recipe with frozen lima beans and dried dill. This makes it easy to make all year long, and the dried dill packs a ton more flavor than fresh.
    Prep Time5 mins
    Cook Time40 mins
    Total Time45 mins
    Course: Side Dish
    Cuisine: Persian
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 4
    Calories: 315kcal
    Author: Candice

    Ingredients

    • 1 ½ cups basmati rice
    • 1 cup lima beans frozen, or fava beans or broad beans
    • ½ cup dried dill
    • 3 tablespoon sea salt
    • 5 tablespoon flavorless oil canola, sunflower seed, vegetable, etc.
    • 1 pinch saffron optional
    • water

    Instructions

    • Bring about ⅔ a pot water of water to boil. Add 3 tablespoon salt.
    • In the meantime, wash rice 3 times with cold to lukewarm water until the water runs clear.
    • Add the rice and lima beans to the boiling water and gently stir. Bring it back to a boil, then remove the lid to keep from overflowing.
    • When al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible.
    • Add 3 tablespoon of oil in a pot. Then gently add half of the drained rice and lima beans. Top with the dill, then add the rest of the rice and lima beans.
    • Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching it carefully.
    • When the lid gets foggy, pour a little oil over the rice - about 2 tbsp. Then put the lid back on and turn the heat to the lowest possible setting.
    • Cook 20-30 min from when the oil is poured on top.
    • If adding saffron, grind the saffron using a mortar and pestle. Then, steep it in 2 tablespoons of hot water while the rice is steaming. When the rice has finished cooking, add the steeped saffron and water to the top of the rice.
    • Fluff the entire rice mixture with a fork to mix in the dill and (optional) saffron.

    Video

    Notes

    You want the rice to still have a little bite. Persian rice is never served mushy.
    If your pot does not have a glass lid, check for condensation on the top of the lid.
    This recipe is traditionally made with fava beans, but I usually make it with frozen lima beans.

    Nutrition

    Calories: 315kcal | Carbohydrates: 55g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 5236mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Calcium: 23mg | Iron: 1mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

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    1. Chris

      January 16, 2023 at 7:34 pm

      5 stars
      I've always made this with ghee instead of oil and a little more rice to get some tahdig. I'm surprised you did not mention the tahdig!

      Reply
      • Candice

        January 17, 2023 at 8:38 am

        I'm working on a post now for tahdig for any rice you make... so coming soon! Not everyone likes to make tahdig every time they make rice, so all the rice recipes on the blog don't include tahdig, and I'm adding the tahdig post soon that works for all of them for those who want to make it 🙂
        And ghee works great... Thank you for sharing, Chris!

        Reply
    2. michele

      September 28, 2022 at 7:33 am

      I was hoping this recipe could be made in the instant pot. It looks exactly like my favorite restaurant and I can't wait to try it traditionally or the instant pot way!

      Reply
      • Candice

        September 28, 2022 at 8:06 am

        I've never made it in an instant pot, so if you end up trying it that way, please come back and let us know how it went!

        Reply
    3. Brittan

      August 20, 2022 at 6:02 pm

      Despite not being Persian, I grew up loving Persian dill rice and it was always a special treat to get it when I was downtown Chicago. This is a game changer! I can’t believe how easy it is to make and how much it tastes like my favorite spot. Thanks!

      Reply
      • Candice

        August 24, 2022 at 1:30 pm

        I'm so glad to hear this, Brittan! Can't wait to hear what you think when you give it a try.

        Reply
    4. LJ

      December 07, 2021 at 6:53 am

      This recipe looks and sounds good, but where is the dill in the ingredients list? How much to use?

      Reply
      • Candice

        December 07, 2021 at 9:35 am

        Hi LJ, 1/2 cup of dried dill. Thanks for catching that!

        Reply

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    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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