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.
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
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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.
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 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.
Fluff the entire rice mixture with a fork to mix in the dill and (optional) saffron.
Baghali Polo FAQs
Baghali translates from Farsi to English as fava bean.
Polo is the Farsi word for rice.
The traditional bean to use is fava bean. However, many people use broad beans or 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:
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Baghali Polo - Persian Dill Rice
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.
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!
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!
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!
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!
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!
I'm so glad to hear this, Brittan! Can't wait to hear what you think when you give it a try.
This recipe looks and sounds good, but where is the dill in the ingredients list? How much to use?
Hi LJ, 1/2 cup of dried dill. Thanks for catching that!