I had dill to use up and plentiful favas and came upon baghali polo recipe. Seems there are many ways to make it.
Here's what I did, which was ok. It would definitely be better with basmati rice; I used short-grain brown because that's what I had on hand. I'm sure it's much better when made by someone Persian.
https://www.themediterraneandish.com/baghali-polo-persian-dill-rice-with-fava-beans/
https://food52.com/recipes/41908-rice-with-favas-and-dill-baghali-polo
https://www.aheadofthyme.com/baghali-polo-persian-dill-rice-with-fava-beans/
https://www.youtube.com/watch?v=zdT4KdsVnpk
- 1.5 cup rice
- 2 cups favas shelled and peeled as necessary
- dill bunches (add dry as necessary), chopped
- salt
- oil
- butter
- saffron
Parboil the rice. I did 15 minutes and probably should have done 30.
Saute the favas and dill with oil and butter.
Put a pinch of saffron in 1 cup hot water with more butter if desired.
Layer 1/3 of rice on bottom, half favas & dill, alternate for rice on top. Put three holes into the rice with handle of spoon, pour saffron water in and turn on heat.
Once steaming, turn down very low, put towel under lid, and cook about 50 minutes.
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