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). Prep Time:30 minutes
Cook time:1 hour
Yield: serves 8

Baghali Polo - Rice with Broad Beans, Dill & Chicken

2014-01-12 22:17:38

Serves 8

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Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

1 hr 30 min

718 calories

62 g

167 g

30 g

50 g

16 g

286 g

281 g

1 g

1 g

11 g

Nutrition Facts

Serving Size

286g

Servings

8

Amount Per Serving

Calories 718

Calories from Fat 262

% Daily Value *

Total Fat 30g

46%

Saturated Fat 16g

81%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 167mg

56%

Sodium 281mg

12%

Total Carbohydrates 62g

21%

Dietary Fiber 6g

24%

Sugars 1g

Protein 50g

Vitamin A

18%

Vitamin C

5%

Calcium

13%

Iron

32%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 2 cups basmati rice
2. 2 tlbs salt
3. 1 kg diced chicken breast
4. 1 onion
5. 1 tsp turmeric
6. 2 tlbs salt
7. 500g frozen Broad Beans
8. 1/2 cup dried Dill
9. I piece of Lebanese flat bread
10. 2 tlbs butter or olive oil

Instructions

1. Place chicken, onion, salt and turmeric in a large saucepan with some vegetable oil.
2. Seer the outside of the chicken pieces, and add about 1 cup of water.
3. Lower heat and simmer until the chicken is cooked and the liquid has reduced.
4. Strain and wash the rice under running water until the water runs clear, to remove any remaining starch.
5. Remove the outer husks form the broad beans and discard.
6. In the bottom of a heavy based saucepan, or a Persian Rice cooker add the melted butter or olive oil.
7. 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.
8. Gently spoon a layer the rice over the bread.
9. Add a layer of cooked chicken and fresh Broad Beans.
10. Generously add a layer of dried dill.
11. Repeat the layers until the chicken and dill is used. Usually 2 layers of each. Finish with a layer of Rice.
12. Gently pour over any remaining juices form the chicken on the top. Add an extra knob of butter if desired.
13. Place a tea-towel or a cloth under the saucepan or rice cookers lid to absorb any excess moisture while the rice is steaming.
14. 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.
15. Place the bottom of the saucepan or rice cooker pan in about 3 cm of water in a sink to loosen the tahdig.
16. Turn the pan upside down onto a round serving dish to serve.

beta

calories

718

fat

30g

protein

50g

carbs

62g

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Persian Recipes https://persianrecipes.info/

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.