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baghali polo (persian dill rice)



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Prep Time: 25 minutes

Cook Time: 60 minutes

Total: 85 minutes

Servings: 12


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Step 1

Preheat oven to 350 degrees F.

Step 2

Boil 10 cups of water with 2 tbsp salt in a cooking pot. Add basmati rice and lima beans. Boil at medium high to high heat for 4 to 5 minutes until rice grains are soft. Stir the rice while it is cooking. Drain rice in a colander and set aside.

Step 3

Potato crust (optional): Heat 2 tbsp of olive oil or butter in oven proof dish such as Pyrex baking dish. Spread the oil or butter evenly and sprinkle half the salt, pepper and coriander/cumin seeds (if using).Next arrange the medium thick potato slices. Then sprinkle the rest of salt, pepper and cumin.

Step 4

Spread a layer of rice and beans, followed by sprinkling a thin layer of dill weed. Mix the grated garlic and chives and sprinkle some of it.

Step 5

Assemble the dill rice by making several alternating thin layers of rice, lima beans, dill weed and sprinkles of the garlic-chives mixture.

Step 6

Finally top it with a rice layer. Pour 4 tbsp olive oil or melted butter all over and then sprinkle the saffron water.

Step 7

Cover with a sheet of aluminum foil and seal well. Bake for an hour or more until steam builds up well. If making the crust (tahdig) it should be golden.

Step 8

Transfer the baking dish from the oven and let it rest a few minutes. Take some scoops of the top layer of saffron colored rice and set it aside for garnish.

Step 9

When the steam has released a little, gently mix the top layers of rice and dill and plate it on a serving dish. Arrange the potato slices all around and sprinkle the saffron rice for garnish.

Step 10

Persian baghali polo goes well with a yogurt salad such as Persian yogurt dip with shallots.

Step 11

You can make this same recipe in a cooking pot on stove or in a rice cooker (see the blog post and notes below).

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