Baghali Polo (Persian Dill Rice) is a traditional Iranian recipe for a classic accompaniment of rice and beans layered with dill and topped with safflower water that's mixed together before serving. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Persian Dill Rice (Baghali Polo).
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This version of Baghali Polo uses safflower petals to provide colour and flavour — a much cheaper substitute for saffron.
Ingredients:
3 tbsp salt
300g basmati rice
175g broad beans or lima beans (fresh or frozen and thwaed)
60g fresh dill, finely chopped
5 tbsp flavourless (eg safflower, rapeseed etc)
1 tsp safflower petals
Method:
Fill a large pan 2/3 full with water and bring to a boil. Add the salt.
In the meantime, was the rice in a bowl of water, swishing the rice around and pouring off the water. Repeat 3 or 4 times, until the rice runs clear.
Add the rice and your choice of beans to the boiling water and stir gently to mix. Return to a boil and cook for about 15 minutes, or until the rice is al dente. At this point strain the mixture in a colander. Shake the colander to remove as much water as possible.
Add 3 tbsp of oil to a saucepan. Gently add half of the drained rice and bean mixture. Top with the dill then add the remainder of the rice and beans.
Using the handle of a wooden spoon poke a half dozen deep holes into the rice then set a glass lid over the pan. Cook over medium heat, watching the mixture carefully.
When the lid gets foggy, pour a little oil over the rice — about 2 tablespoons is sufficient. Then put the lid back on and reduce the heat to the lowest possible setting.
Cook 20-30 min from when the oil is poured on top.
If adding safflower, grind the safflower petals in a mortar. Add 2 tbsp hot water and allow to steep whilst the rice is steaming. When the rice has finished cooking, sprinkle the steeped safflower water over the top of the rice.
Fluff the entire rice mixture with a fork to thoroughly mix in the dill and safflower.
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