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
Equipment
- 1 Persian Rice Cooker Recommended
Ingredients
- 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
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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.
