Persian Dill and Broad Bean Rice – Baghali Polo

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).

Persian Dill and Broad Bean Rice - Baghali Polo

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).
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Author: The Cook

Ingredients

  • 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

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 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.
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