Best Baghali Polo Recipes

BAGHALI POLO - PERSIAN RICE WITH LIMA BEANS

Steps:

• In a saucepan, saute the onion and lima beans over medium heat for about five minutes. Season with salt and pepper.
• In a small bowl, combine saffron water and yogurt. Add 1/2 cup of your basmati rice to this bowl and mix.
• In a large pot, add enough water to thinly cover the bottom. Add 3 tablespoons canola oil and give it a swirl so the water and oil mix.
• Layer the bottom of the pot with the rice and yogurt mixture.
• Add a handful of chopped dill to the pot then cover with a small layer of rice.
• Sprinkle 1 teaspoon of advieh over the rice.
• Add a generous layer of lima beans.
• Add a generous layer of chopped dill.
• Gently mix the rice, fava beans, and dill.
• Continue layering until you are out of both rice and the vegetables. You should finish with a layer of rice. Sprinkle 1 teaspoon of advieh on top.
• With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
• Cover and on high for 10 minutes.
• Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.
• Halfway through the cooking process, drizzle 2 tablespoons of melted butter or oil over the rice. If you'd like, you can also add a pinch of saffron to the butter or oil too.

BAGHALI POLO

Steps:

• Combine the rice, salt, olive oil and 3 cups water in a medium pot with a lid over high heat. Bring the water to a boil, and let it bubble, uncovered, until the water evaporates. (When the water is all gone, the rice should be about half-cooked.) Turn the heat to low.
• Add the fresh or dried dill and the garlic powder, and stir with a fork. Spread the beans out over the top of the rice, cover the pot and cook until the rice is tender, about 15 minutes.
• Turn off the heat, add the butter, cover the pot and let sit for 2 to 3 minutes, or until the butter melts. Taste and adjust the seasoning, and serve.

BAGHALI POLO WITH MORGH

Steps:

• How to cook rice: 1. Wash and soak 1.5 cups of Basmati rice for at least 1 hour before making the dish. Add 4-5 tbsp of salt to water. 2. Peel 1 cup of broad beans, they have a skin which should be removed 3. Fill 1/2 a large pot with water and bring to boil. 4. Add rice and beans to the boiling water on high heat. Bring the water back to boil. Stir frequently. Let boil for 2 mins, until rice grows in length and is semi-soft. (Don't cook rice completely) 5. Drain rice and the beans 6. Pour oil to the clean pot and heat. Spread the bread all over the oily base 7. Now add layers of rice and beans and chopped dill in the pot. Pour 1/4 cup of cold water over the mixture 8. Cover the whole lid (inside and outside) with a clean tea towel, fold edges over lid and push firmly over the pot. This is very important. Do not open while the rice is cooking. Let cook for 30 mins on medium. Rice is ready when there is plenty of steam in the upper part of the pot 9. Meanwhile, blend zafran very finely using spice blender. Add 1 tbsp of hot water to a tiny bit of zafran. Blend a little cooked rice with the zafran mix 10. Melt butter and pour it all over the rice in the pot. Serve rice in a big plate and decorate with the zafraned rice How to cook chicken: 1. Brown finely chopped onion with oil in a deep frypan. 2. Add chopped chicken and chopped garlic. Add salt, turmeric, and black pepper. Stir for a minute. 3. Cover and cook on medium for a few minutes (5-6 min.), until chicken is juicy and semitender. 4. Remove lid and stir chicken for a few mins until it's golden 5. Sprinkle 1/2 teaspoon dried zafran over the chicken 6. Add 3/4 cup of hot water and lemon juice to pan and cover 7. Cook for 20-30 minutes on low heat, or until the water is almost (but not completely) evaporated 8. Serve chicken as a side to rice or combine with the rice in your big plate in layers