BAGHALI POLO

Baghali Polo image

Home to one of the world's largest Armenian populations outside Armenia, Burbank, Calif., is also home to Adana, where the chef Edward Khechemyan serves food that "is not easily categorized," as Mark Bittman wrote in 2013. Mr. Khechemyan's cuisine reflects a mix of his Armenian-American upbringing and his Iranian father, and is tinged with Russian influence. Cooking together in 2013, the two made a couple of Iranian dishes, including this one, a combination of basmati rice, garlic powder, fava or lima beans and "an infield's worth of fresh dill." It is prepared easily and well paired with kebabs.

Provided by Mark Bittman

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cups extra-long basmati rice (called sella)
2 teaspoons salt
2 tablespoons olive oil
1 cup chopped fresh dill or 1/4 cup dried dill
1/2 teaspoon garlic powder
8 ounces fava beans or lima beans (frozen, cooked and peeled)
2 tablespoons butter

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.

Nutrition Facts : @context http, Calories 500, UnsaturatedFat 8 grams, Carbohydrate 84 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 385 milligrams, Sugar 5 grams, TransFat 0 grams