Baghali Polo (Persian Bean and Herb Rice)

Baghali Polo (Persian Bean and Herb Rice) is usually made with Broad Beans (baghali in Persian) and a medley of herbs which results in a fragrant and aromatic rice dish that pairs perfectly with pan fried fish or a roast chicken. This is a favourite at ours, and is simple enough to cook with accessible ingredients.

I don’t usually see Fava or Broad Beans in the shops, so I came up with a really good substitute in canned Four Bean Mix ,which I believe is just as good as Fava. Also, with Fava beans , you have to remove the hard outer bean covering before you can use it. Which is another reason why I use the canned bean mix, as it saves on prep time and taste just as good.

This is a versatile little number, a great side dish to go with a simple roast or pan fried fish or a substantial and delicious vegetarian meal in itself and incidentally gluten free. Can also be dairy free if you use a plant based butter. And while you’re here, here’s another tasty Persian rice to try, Beef and Carrot Rice or Beef and Green Beans.

What you need to make Baghali Polo (Persian Bean and Herb Rice)

• Basmati Rice
• Pantry/Fridge – Butter or Ghee, Onion, Turmeric, can of Mixed Beans or 1 cup of cooked Fava Beans
• Herbs – Most Persian households use dill only for this dish. My husband’s family uses a medley of herbs consisting of dill, parsley, coriander,garlic chives and parsley. Any combination is okay to use, and personally I use whatever I have in my mini herb garden.

Easy does it..

• If you’re not pressed for time, soak the rice in cold water for about an hour or so, even overnight. According to my late mother in law, this results in fluffier grains of rice when cooked. Rinse the rice in plenty of cold water, then drain the liquid.
• Boil about 5 cups of water. Add the rice and salt and bring back to boil. Cook for about 12 minutes or until the rice is tender. Rinse rice with cold water and drain well in a colander. Add beans and chopped herbs to the rice in the colander and mix.
  
• Fry the sliced onions and turmeric in butter until golden brown. Set aside to a plate.
• Spoon the rice mixture to the pan in which the onions were cooked in. Use the back of the spoon to spread and press the rice into the pan. Drizzle with extra melted butter. Wrap a tea towel around the lid cover and cook for about 20 minutes on the lowest setting.The tea towel absorbs the excess liquid while the rice is cooking.
• How do you tell when the rice is ready? The Persian way is like this: lick your fore finger and touch the hot pan on it’s sides. If it sizzles, it means there is now a crispy coating at the bottom (called tahdig) and the rice is ready. Believe me, it works.
  
• To serve, place the serving platter on top of the pan and carefully invert the pan and platter together so that the platter is now in the bottom with the rice on top. Garnish with the turmeric fried onions.

If you try this dish, let me know how you went, I would love to hear from you, even if just to say hello via the comments section below.

Baghali Polo (Persian Beans and Herb Rice)

Recipe by acmowlai

0.0 from 0 votes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 1 1/2 cups Basmati Rice, rinsed and drained

• 2 ‘teaspoon Salt

• 2 tablespoons Ghee or Butter

• 1 teaspoon Turmeric

• 1 small Onion, peeled and sliced

• 1 1/2 cup finely chopped herbs (dill, parsley,coriander,garlic chives)

• 1 x425g can mixed Beans , or Broad Beans, rinsed and drained

• 4 tablespoons melted Butter,extra

Directions

• Bring 5 cups of water to boil in a large saucepan over high heat. Add the rice and salt and return to boil. Cook for 10-12 minutes or until the rice is tender. Rinse with cold water and drain well in a colander.
• Combine drained rice with rinsed beans and chopped herbs in the colander.
• Place a 20cm non stick saucepan over medium heat. Add the ghee or butter and when melted add the sliced onions and turmeric to the pan. Cook the onions until golden, then remove onions to a plate and set aside. Lower heat to the lowest setting.
• Spoon the rice mixture into the same saucepan that the onions were cooked in. Use the back of a spoon to spread and press the rice into the pan. Drizzle with the extra melted butter or ghee. Cover and cook for 20 minutes or until the base of the rice is toasted. Set aside for 5 minutes to rest.
• Invert the rice from the pan into a serving plate, and top with the fried onions.