Baghali Polo (Rice with Dill and Fava Beans)

by Chef Nabavi on November 10, 2012

Makes 6 servings
Preparation time 20 minutes
Cooking time 1 hour

2 Tbsp. Olive Oil
2 Tbsp. Butter
2 cloves. Garlic chopped in food processor
6 C. Fresh dill chopped
2 lb. Frozen fava beans, shelled
3 C. Balsamic Rice
1. tsp. salt
¼ tsp. freshly ground black pepper
2 tbsp. Saffron water
1.5 ea. Pita Bread cut to fit

Wash the rice under cold water until the water is clear and no longer murky. Add salt to the water and let it soak for 2-3 hours. Bring the water to a boil and add the rice. Cook halfway until al dente.
Wash and soak the rice.

Remove from the heat and drain in a colander under the cold water to stop the rice from cooking further.
Drain the rice under cold water.

Shake the colander to make sure all the water is drained and rice is dry.
Shake the colandar.

Defrost the fava beans in a container under cold water and let them soak for one hour.
Frozen fave beans.

Defrost the fava beans.

Peel the skin from the fava beans. If beans split it is okay.
Peel the skin from the fava beans.

Cut the stems and keep the fresh green leaves. Use the food processor, chop the dill fine but not to the point where it’s a watery paste. You can use dry dill as well or go 50% dry and 50% fresh.
Process the dill weed.

Processed dill.

Mix the rice with dill and garlic, and season with salt and pepper.
Mix the rice, with dill, garlic and season with salt and pepper.

Drizzle olive oil and butter, 50/50, to avoid burning the butter on the bottom of the pot. Cover the bottom of the pot with the pita bread or Lavash. Do not overlap the bread. Using large spoon transfer the rice mixture to the pot and shape like a pyramid.
Transfer the rice mixture to the pot and shape like a pyramid.

Dissolve 1/8 lb. of butter in 1/2 cup of hot water. Using a wooden spoon handle, create several holes in the rice pyramid. Pour the dissolved butter over the rice evenly through the holes.
Pour the dissolved butter evenly.

Cook for 15 minutes on medium heat so the pot and rice are hot throughout. Lower the heat to low and cover with cloth or double paper towel.
Cover with cloth or double paper towel.

Place the lid on the paper towel to prevent steam from escaping. Cook on low for about 50 minutes or until rice is fully cooked. Fill the sink with about 1 inch of water. Remove the pot from heat. Allow pot to cool in the water in the sink without uncovering it.
Cool the pot without uncovering it.

Remove the lid and take about ½ cup of rice and mix with the saffron water. Set aside.

Gently take one spatula of rice at a time and mount it in a shape of pyramid.

Gently cover the top of the pyramid with saffron rice as garnish.

Detach the bread crust from the bottom of the pot with wooden spatula.

Unmold onto a small platter. Serve with yogurt and Persian pickles.
Serve the Baghali Polo.

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