- View
Baghali Polo feels like a generous welcome in a bowl, fragrant steam rising as you lift the lid and dill scented rice tumbles onto the plate. Studded with soft broad beans, it is the kind of food that turns an ordinary evening into something gently memorable.
Although it appears simple at first glance, this Iranian classic is a thoughtful balance of textures and aromas. Each forkful brings fluffy grains, creamy beans and strands of dill, often served beside tender lamb shanks or chicken so the rice happily soaks up rich cooking juices.
At the table, it invites sharing. Family style platters take centre stage, with everyone reaching in for spoonfuls of rice, crispy golden tahdig from the base of the pot and pieces of meat. It is comforting yet bright, elegant enough for guests and easy going enough for weekends.
What Is Baghali Polo?
Baghali Polo is a traditional Iranian rice dish that pairs basmati with dill and broad beans, known as baghali in Persian. The rice is partly cooked then layered with herbs and beans before being steamed until light. A treasured crust forms at the bottom, turning into prized tahdig.
The flavour rests on three pillars, good rice, generous dill and sweet green beans. In many homes, the dish appears at celebrations alongside lamb, yet it is equally loved at quieter family meals. When cooked well, the grains stay separate, perfumed by herbs without turning heavy.
Across Iran, cooks adapt it to their kitchens. Some prefer dried dill when fresh is scarce, others add saffron infused water over the rice for a marbled yellow effect. You might see it formed into neat mounds on formal tables or served in a huge pot directly in the middle.
Ingredients and Taste
Good Baghali Polo always starts with quality basmati rice, soaked and rinsed to remove excess starch. Broad beans are used fresh in spring or frozen through the rest of the year, peeled to reveal their tender green centres. Dill can be fresh, dried or a mixture of both.
Garlic may be added in some kitchens, along with a pinch of ground saffron dissolved in hot water. Salt and a little oil or butter help the grains turn glossy as they steam. Some cooks tuck pieces of potato or flatbread at the base to encourage an especially crunchy tahdig.
The taste is fresh yet satisfying. Dill brings a grassy aroma that lifts the gentle sweetness of the beans, while the rice provides a neutral backdrop that allows the herbs to shine. When lamb shank or chicken is served on top, the savoury juices trickle through the rice, deepening every bite.
Texture plays a big part in its charm. There is the lightness of individual grains, the softness of broad beans, and then that crisp, deeply browned layer pressed against the pot. Guests often quietly hope their portion will include a generous shard of this crunchy base.
A Taste of History
Rice arrived in Iran over a thousand years ago, travelling along ancient trade routes from Asia. The Persian plateau’s climate proved ideal for cultivating certain varieties, particularly in the northern provinces near the Caspian Sea.
Baghali Polo emerged as spring welcomed fresh fava beans and dill to Iranian gardens. The dish became intertwined with Nowruz celebrations, which occur at the spring equinox and mark the Iranian New Year with thirteen days of festivities and specific traditional foods.
The combination of rice with fresh herbs reflects a broader pattern in Persian cooking, where sabzi, or fresh herbs, play a starring role rather than supporting one. Iranians consume herbs in quantities that might shock cooks from other culinary traditions.
Historical texts suggest that elaborate rice dishes were served at royal Persian courts as early as the Safavid dynasty in the 16th and 17th centuries. The technique of creating tahdig likely developed during this period when cooks competed to create impressive presentations.
Baghali Polo specifically gained prominence as a dish worthy of special occasions, often paired with mahiche, slow-cooked lamb shanks that complement the rice’s delicate flavours. The pairing remains traditional today, though the rice stands perfectly well on its own.
Different regions of Iran have their own variations. Some add turmeric for colour, others include garlic or dried limes. Northern Iranian versions might incorporate local herbs, whilst southern preparations could feature different spices reflecting maritime trade influences.
The dish travelled with the Iranian diaspora worldwide, becoming a way for families to maintain connection with their heritage. Today, Baghali Polo appears on Persian restaurant menus from Los Angeles to London, introducing new audiences to Iranian culinary traditions.
How to Make Baghali Polo (Dill Rice with Fava Beans)
Baghali Polo is a fragrant Persian rice dish infused with fresh dill and tender fava beans, often served with lamb or chicken. It celebrates the art of Iranian rice cooking, where each grain remains distinct yet aromatic. The secret lies in layering, gentle steaming, and patience. See the recipe card at the bottom for printable directions
Ingredients
- 2 cups basmati rice
- 1½ cups shelled fava beans (fresh or frozen)
- ½ cup fresh dill, finely chopped (or 2 tbsp dried dill)
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- 1 tsp turmeric
- ½ tsp ground saffron threads, steeped in 2 tbsp hot water
- 2 tsp salt
- 1 medium potato, peeled and thinly sliced (for tahdig crust)
- 4 cups water (for parboiling rice)
Cooking Instructions
Step 1: Rinse and soak the rice
Rinse the basmati rice several times under cold water until the water runs clear. Soak it in salted water for at least 30 minutes to allow the grains to elongate during cooking.
Step 2: Prepare the fava beans
If using fresh beans, shell and blanch them in boiling water for 3–4 minutes, then remove the outer skins. For frozen beans, thaw and rinse. Set aside while preparing the rice.
Step 3: Parboil the rice
Bring a large pot of salted water to a rolling boil. Add the soaked rice and cook for about 6–7 minutes until the grains are tender on the outside but firm inside. Drain immediately and rinse briefly with lukewarm water to stop cooking.
Step 4: Combine with dill and fava beans
In a large bowl, gently toss the parboiled rice with chopped dill and fava beans. Mix lightly with a spatula to distribute evenly without breaking the grains.
Step 5: Prepare the tahdig layer
Place a heavy-bottomed pot over medium heat. Add butter and oil, followed by a pinch of turmeric. Lay the potato slices in a single layer at the bottom to create a golden crust.
Step 6: Layer the rice
Spoon a layer of the dill and fava bean rice mixture over the potatoes, then repeat until all the rice is used. Shape the top into a gentle mound to promote even steaming.
Step 7: Steam the rice
Use the handle of a wooden spoon to make small holes down through the rice to the bottom. Pour the saffron water over the top for colour and aroma. Cover the pot with a clean tea towel wrapped under the lid to absorb excess moisture.
Step 8: Cook the rice
Cook over medium heat for 10 minutes, then reduce to low and steam for 30–35 minutes. Avoid lifting the lid during this time to ensure a perfect fluffy texture and crisp tahdig.
Step 9: Finish and fluff
Once cooked, remove from heat and rest for 5 minutes. Gently fluff the rice with a fork to release steam and separate the grains without crushing the beans.
Step 10: Serve and enjoy
Carefully invert the pot to reveal the golden tahdig or lift it out separately. Serve the rice warm, topped with a drizzle of saffron rice for presentation. It pairs beautifully with braised lamb shanks or roasted chicken.
Variations and Substitutions
- Fava beans: If unavailable, substitute with green broad beans or peas.
- Fresh dill: Dried dill can be used, but reduce the quantity to avoid overpowering the aroma.
- Butter: Replace with ghee or olive oil for a dairy-free option.
- Saffron: If saffron is hard to find, a small pinch of turmeric can mimic its colour, though not its fragrance.
Cooking Tips for Perfect Baghali Polo
- Always use long-grain basmati rice for the best texture and aroma.
- Avoid overcooking the rice during parboiling to prevent stickiness.
- Keep the towel under the lid tight to trap steam effectively.
- Do not rush the steaming stage; patience ensures a crisp tahdig and fluffy grains.
- Mix the dill and beans lightly to preserve their shape and colour.
How to Store and Reheat
Storing Leftovers
If you have leftover Baghali Polo, let it cool to room temperature before storing. Move the rice into shallow containers so it cools evenly, then cover and refrigerate. It keeps its flavour and texture for about two days when chilled promptly and handled with clean utensils.
Freezing Portions
For longer keeping, you can freeze portions in small containers or freezer safe bags. Press out excess air and label with the date. The rice will hold well for around one month. Thaw overnight in the fridge so the grains have time to soften gently before reheating.
Reheating on the Hob
To reheat on the hob, place the rice in a nonstick pan with a spoon or two of water or light stock. Cover with a tight lid and warm over low heat, stirring once or twice. The steam will restore softness while helping the dill and beans wake back up.
Reheating in the Oven or Steamer
If you prefer the oven, spread the rice in an ovenproof dish, sprinkle lightly with water and cover with foil. Heat gently until hot through, then fluff with a fork before serving. A steamer also works well, keeping the grains tender while avoiding greasy texture or harsh heat.
Baghali Polo (Dill Rice with Fava Beans)
Ingredients
- 2 cups basmati rice
- 1½ cups shelled fava beans fresh or frozen
- ½ cup fresh dill finely chopped (or 2 tbsp dried dill)
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- 1 tsp turmeric
- ½ tsp ground saffron threads steeped in 2 tbsp hot water
- 2 tsp salt
- 1 medium potato peeled and thinly sliced (for tahdig crust)
- 4 cups water for parboiling rice
Instructions
- Rinse the basmati rice several times under cold water until the water runs clear. Soak it in salted water for at least 30 minutes to allow the grains to elongate during cooking.
- If using fresh beans, shell and blanch them in boiling water for 3–4 minutes, then remove the outer skins. For frozen beans, thaw and rinse. Set aside while preparing the rice.
- Bring a large pot of salted water to a rolling boil. Add the soaked rice and cook for about 6–7 minutes until the grains are tender on the outside but firm inside. Drain immediately and rinse briefly with lukewarm water to stop cooking.
- In a large bowl, gently toss the parboiled rice with chopped dill and fava beans. Mix lightly with a spatula to distribute evenly without breaking the grains.
- Place a heavy-bottomed pot over medium heat. Add butter and oil, followed by a pinch of turmeric. Lay the potato slices in a single layer at the bottom to create a golden crust.
- Spoon a layer of the dill and fava bean rice mixture over the potatoes, then repeat until all the rice is used. Shape the top into a gentle mound to promote even steaming.
- Use the handle of a wooden spoon to make small holes down through the rice to the bottom. Pour the saffron water over the top for colour and aroma. Cover the pot with a clean tea towel wrapped under the lid to absorb excess moisture.
- Cook over medium heat for 10 minutes, then reduce to low and steam for 30–35 minutes. Avoid lifting the lid during this time to ensure a perfect fluffy texture and crisp tahdig.
- Once cooked, remove from heat and rest for 5 minutes. Gently fluff the rice with a fork to release steam and separate the grains without crushing the beans.
- Carefully invert the pot to reveal the golden tahdig or lift it out separately. Serve the rice warm, topped with a drizzle of saffron rice for presentation. It pairs beautifully with braised lamb shanks or roasted chicken.
Leave a Review