Rice with Broad Beans, Dill & Chicken

Baghali Polo – Rice with Broad Beans, Dill & Chicken

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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).

Rice with Broad Beans, Dill & Chicken

Baghali Polo – Rice with Broad Beans, Dill & Chicken

A delicious Persian rice with layers of chicken, dill and broad beans
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
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
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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.

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