Baghali Polo – Rice with Broad Beans, Dill & Chicken

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
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
Amount Per Serving
Calories 718
Calories from Fat 262
% Daily Value *
Total Fat 30g
Saturated Fat 16g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 167mg
Sodium 281mg
Total Carbohydrates 62g
Dietary Fiber 6g
Sugars 1g
Protein 50g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  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
  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.
Persian Recipes

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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