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
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
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.
- 2 cups basmati rice
- 2 tlbs salt
- 1 kg diced chicken breast
- 1 onion
- 1 tsp turmeric
- 2 tlbs salt
- 500g frozen Broad Beans
- 1/2 cup dried Dill
- I piece of 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.
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.
- Fry onion and tumeric
- Add chicken and sear the edges
- Add water and simmer till chicken is cooked
- Remove the outer husks from the broad beans
- Layer bread on the bottom of the pan
- Add a layer of rice, chicken mixture, broad beans and dill.
- Continue the layers
- Turn the rice out upside down on a large round serving dish
- The finished product