Shiveed Baghaleh Polo

Ingredients

• 2 cups white basmati rice, (soaked for 1 hour and rinsed)
• 8 1/4 cups water, (divided)
• 2 tablespoons salt, (for parboiling the rice and will be rinsed out.)
• 1/2 cup dill weed, (dry)
• 2 cups fava beans, (fresh or frozen)
• 4 tablespoons oil, (divided)
• 1/4 teaspoon ground saffron, (dissolved in 2 tablespoons hot water)

Instructions

1. 1

   In a large covered pot, bring 8 cups of water and salt to a boil.

2. 2

   Add the rinsed rice and boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.

3. 3

   Turn the heat off, remove and strain about one cup of the boiled rice and place in a small bowl. Combine with 1 tablespoon of the saffron-water mixture and gently mix. Set aside.

4. 4

   Add the dill and fresh fava bean to the big pot with the remainder of the rice and gently stir.

5. 5

   Drain the rice mixture in a colander and set aside while you prepare the pan.

6. 6

   Add 2 tablespoons of oil to a non-stick pot.

7. 7

   Spread the saffron rice evenly in the bottom of the pot. This will be the crispy rice referred to as the Tahdig.

8. 8

   Pour the remainder of the rinsed rice, fava bean and dill mixture to the pot and lightly fluff with a fork.

9. 9

   Evenly drizzle the remaining 2 tablespoons of oil over the top of the rice.

10. 10

    Pour 1/4 cup of water evenly over the top of the rice. Wrap the lid with a clean towel and place on top of the pot. This will allow the rice to steam.

11. 11

    Steam the rice over medium-low heat for about 45 minutes.

12. 12

    Pour the remaining 1 tablespoon saffron water over the top of the rice. Turn off the heat and allow to cool for 5 minutes before serving.

13. 13

    Cautiously and swiftly invert the rice out of the pot and place on a large serving platter.