Baghali Polo
Dinner · Persian · Ready in 75 min · Serves 2
Fragrant dill and broad bean rice, a springtime Persian staple bursting with herbal aromatics and tender legumes.
Per serving
- Calories
- 400
- Protein
- 10 g
- Carbs
- 58 g
- Fat
- 12 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron32%
- Vitamin D1%
- B121%
- Zinc22%
- Magnesium21%
- Omega-37%
- Folate37%
- Calcium16%
- Potassium16%
- Vitamin C74%
- Vitamin A49%
- Riboflavin26%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 280 g Basmati rice
- 100 g Fresh dill, chopped
- 150 g Broad beans (fresh or frozen)
- 35 g Butter
- 600 ml Water
- 5 g Salt
Method
- 1
Rinse basmati rice under cold water until water runs clear. Soak in salted water for 30 minutes, then drain.
- 2
Bring a large pot of salted water to a boil. Add drained rice and cook for 8-10 minutes until par-cooked. Drain in a colander.
- 3
If using fresh broad beans, shell and blanch them for 2 minutes. Combine fresh dill and beans in a bowl.
- 4
In a heavy pot, melt butter over medium heat. Layer par-cooked rice alternately with dill and broad bean mixture. Cover tightly with foil and then a lid. Reduce heat to low and steam for 25-30 minutes.
- 5
Take the pot off the stove and let it stand, covered, for 2 minutes. Fluff gently with a fork to combine dill throughout. Serve as a side dish or with grilled proteins.
