Month: August 2013

  • Baghali Polo – Rice with Broad Beans, Dill & Chicken

    Baghali Polo – Rice with Broad Beans, Dill & Chicken

    Baghali Polo is a traditional rice dish combining the flavours of the delicate Broad bean with Dill. This recipe includes chicken and becomes a complete meal. Although it can be a little time consuming to remove the outer husks from the bread bean, it is a quick and easy Iranian meal, served with Yoghurt, mixed tomato and cucumber salad and a bowl of Sabzi (fresh herbs).

    Baghali Polo – Rice with Broad Beans, Dill & Chicken

    A delicious Persian rice with layers of chicken, dill and broad beans
    4.75 from 4 votes
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Course Main Course
    Cuisine Persian
    Servings 8
    Calories 440 kcal

    Equipment

    • 1 Persian Rice Cooker Recommended

    Ingredients
      

    • 2 cups basmati rice
    • 2 tlbs salt
    • 1 kg diced chicken breast
    • 1 onion
    • 1 tsp turmeric
    • 2 tlbs salt
    • 500 g frozen Broad Beans
    • 1/2 cup dried Dill
    • 1 piece Lebanese flat bread
    • 2 tlbs butter or olive oil

    Instructions
     

    • Place chicken, onion, salt and turmeric in a large saucepan with some vegetable oil.
    • Seer the outside of the chicken pieces, and add about 1 cup of water.
    • Lower heat and simmer until the chicken is cooked and the liquid has reduced.
    • Strain and wash the rice under running water until the water runs clear, to remove any remaining starch.
    • Remove the outer husks form the broad beans and discard.
    • In the bottom of a heavy based saucepan, or a Persian Rice cooker add the melted butter or olive oil.
    • Separate the 2 layers of the Lebanese bread and lay one piece on the butter in the bottom of the saucepan or Persian Rice Booker to form the tahdig.
    • Gently spoon a layer the rice over the bread.
    • Add a layer of cooked chicken and fresh Broad Beans.
    • Generously add a layer of dried dill.
    • Repeat the layers until the chicken and dill is used. Usually 2 layers of each. Finish with a layer of Rice.
    • Gently pour over any remaining juices form the chicken on the top. Add an extra knob of butter if desired.
    • Place a tea-towel or a cloth under the saucepan or rice cookers lid to absorb any excess moisture while the rice is steaming.
    • Cook on a high heat until the sides of the pan are hot to touch, then reduce the heat to low and cook for about 30 – 45 minutes. Alternately if using a Persian Rice cooker, allow to run the full cycle.
    • Place the bottom of the saucepan or rice cooker pan in about 3 cm of water in a sink to loosen the tahdig.
    • Turn the pan upside down onto a round serving dish to serve.

    Notes

    This recipe uses flat Lebanese bread for the tahdig, you can also use potato if you wish.

    Nutrition

    Calories: 440kcalCarbohydrates: 62gProtein: 38gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 80mgSodium: 402mgPotassium: 1205mgFiber: 6gSugar: 2gVitamin A: 912IUVitamin C: 10mgCalcium: 314mgIron: 9mg
    Keyword Chicken, dill, rice
    Tried this recipe?Let us know how it was!

    Additional Tips.

    A Persian rice cooker makes this dish much easier as the Tahdig is formed perfectly each time with out the risk of either soggy or burnt Tahdig.

  • Broad Beans – Baghali

    Broad Beans – Baghali

    Broad beans or Baghali is commonly used around the world. It is also known as Fava beans.

    Baghali can be used fresh, frozen or dried. I prefer to use the frozen beans, and always have a couple of packets in the freezer.

    Baghali Polo is a popular Iranian rice dish with dill.

    If using the frozen beans, you will need to remove the lighter green out husk as shown in the pictures below. A little time consuming, but is well worth the effort.

  • Adas – Green Lentils

    Adas – Green Lentils

    Adas or more commonly known in the west as Green Lentils is an inexpensive source of protein.

    Adas – green lentils – is the main ingredient for Adas Polo. Adas is readily available from regular supermarkets, either tinned or dried. The dried version requires cooking prior to using in rice dishes. Simply rapid boil in salted water until just soft. Using lentils in other recipes will require more cooking to make them softer and easier to mash.

    Adas (green lentils) are a great source of carbohydrates and protein based dietary fibre having an average of 25% protein.