Baghali Polo is a traditional Persian rice dish combining the flavours of the delicate broad bean with dill. With the inclusion of the chicken this recipe 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, tomato and cucumber salad and a bowl of sabzi (fresh herbs).
- 2 cups basmati rice
- 2 tablespoons salt
- 1 kg diced chicken breast
- 1 onion
- 1 teaspoon turmeric
- 2 tablespoons salt
- 500 g frozen broad beans
- ½ cup dried dill
- Lebanese flat bread
- 2 tablespoons butter or olive oil
- 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 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 rice cooker 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 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.