Baghali, or broad beans, are best known for their delicious partnership with dill and rice. I usually keep frozen broad beans in the freezer because they are convenient, dependable and make it possible to prepare Baghali Polo whenever the family asks for it.
What is it?
Broad beans are the flat green seeds inside large pods and are also called fava beans. In Persian cooking the beans are commonly removed from both the outer pod and the pale skin around each seed, leaving the tender bright-green centre.
What does it taste like?
Young broad beans taste fresh, green and gently sweet, with a creamy centre when cooked. Older beans are starchier and can have a stronger earthy flavour. Dill, saffron and butter complement them particularly well.
Why is it used in Persian cooking?
Baghali brings colour, substance and a soft buttery texture to rice dishes. The classic combination of broad beans and dill is aromatic without being heavy, and it works beautifully with chicken, lamb or meatballs for a generous family meal.
How to choose it
Fresh pods should be firm, crisp and bright green. Smaller beans are usually sweeter and more tender. Frozen broad beans are an excellent year-round choice; look for loose, separate beans rather than one solid frozen block.
How to prepare it
Remove fresh beans from their pods, then peel away the pale outer skin from each bean if the recipe calls for tender split beans. Frozen broad beans often still need this second skin removed. Blanching them briefly can make peeling easier, but do not overcook them before they are layered with rice.
Storage tips
Keep fresh broad bean pods in the refrigerator and use them within a few days for the best flavour. Store frozen beans tightly sealed in the freezer. Cooked beans should be cooled promptly, covered and refrigerated.
Nutritional benefits
Broad beans provide plant protein, fibre, folate and several minerals. They make a rice dish more substantial, although the overall nutrition will also depend on the amount of rice, oil, butter and meat served with them.
Common substitutes
Lima beans or shelled edamame can provide a similar green colour and tender bite, though the flavour is different. Green peas are easy to find but sweeter and smaller. For the most traditional Baghali Polo, broad beans are worth seeking out.
Recipes using the ingredient
The classic place to begin is Baghali Polo with broad beans, dill and chicken. For another family-style version, try Morgh-e-Kofta Baghali Polo.
FAQ
Do frozen broad beans need to be peeled?
Often they do. Check whether the pale outer skin is still present; removing it gives a greener colour and more tender result.
Can I put frozen baghali straight into rice?
Thaw and peel them first. If they are very young and tender they need little pre-cooking, as they will cook further with the rice.
Are broad beans and fava beans the same?
Yes. Broad bean and fava bean are two common English names for the same ingredient.