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

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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

  

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• 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.