Baghali Polo - Persian Fava Bean Rice

Ingredients

• 1 1/2 cups basmati rice
• 15 oz / 420g fresh or frozen fava beans (1 1/2 cups shelled)
• 2 1/2 tablespoons dried dill weed - you can also use fresh dill
• 1 1/2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/8 teaspoon *Optional ground saffron powder or good pinch of saffron threads
• *Optional advieh (Persian spice mix)

Instructions

1. 1

   Add the rice to a non stick pot and wash well under cold running water until the water is not misty and almost clear

2. 2

   Fill the pot with clean water (about 6-8 cups) and add the salt. Place over a medium-high heat and allow to boil for 10–15 minutes to partially cook the rice

3. 3

   While the rice is boiling, remove the shells off the fava beans - if using frozen, allow them to slightly defrost in a bowl of water

4. 4

   *Optional if using, add the ground saffron to a small glass/ramekin with a few tablespoons of boiling water to allow it to infuse

5. 5

   When the rice grains are partially cooked and al dente, add the fava beans to the pot. Gently stir them through the rice for 1-2 minutes

6. 6

   Drain the rice and fava beans through a fine mesh sieve/colander and lightly rinse under cold water

7. 7

   Pour the olive oil into the pot with a tablespoon of the saffron water (if using). Add ¼ of the rice to the pot and sprinkle with ¼ of the dried dill weed and lightly mix into the rice

8. 8

   Repeat layering 3 more times with the remaining rice and dried dill. *You can optionally add a drizzle of saffron water and advieh to the layers if usingOnce you reach the top, use the handle of a spoon to make holes into the rice down to the bottom of the pot, these will act as air pockets. Then drizzle with saffron water or a splash of regular water

9. 9

   Wrap the lid with a clean kitchen towel and place on the pot. Cook on the lowest heat for 45 minutes. Then increase to medium-high heat for the final 3 minutes to make the crispy tahdig, watch closely to prevent burning

10. 10

    To serve, remove the lid and place a large dish or serving platter on the pot and flip the pot upside down. Carefully lift the pot and reveal your beautiful Baghali Polo with crispy tahdig! Serve with my saffron chickpea stew, lamb shanks (maiche) or your favorite protein and enjoy!