Baghali polo with chicken

Baghali polo with chicken

Baghali polo is a delicious classic Iranian rice dish. It is rice with broad beans and fresh dill. This dish is known as a vegetarians recipe however it is usually served with chicken or beef. Here in this page you can find the cooking method of both chicken and beef with baghali polo. This recipe is so good with Mast-o-khiar(The Persian side dish).

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 Preparation

• Wash the the broad beans and peel them.
• Wash the fresh dill and chop it finely.
• Chop the onion finely

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 Cooking method

Step 1 (cooking the chicken/beef for Baghali polo)

In a pot saute the onion and garlic with 1 teaspoon turmeric and black pepper over a medium heat. Then add the chicken/beef to the pot and stir fry them with onion and garlic for few more minutes. Then Add 2 table spoons of tomato paste and stir fry for another minute. Add 4 cups of boiled water to the pot (water should covers the mixture). Then turn the heat down and let it simmer with the lid on. (The cooking time for chicken is 30-40 minutes and for beef is 1.5-2 hours) After the cooking time is finished use a fork or a knife to poke the meat/ chicken to see if they have become tender) 5 minutes before serving add salt and pepper.

Step 2 (Cooking Baghali polo)

In a large pot pour ten cups of water and bring it to the boil. Then add the broad beans. After 3 minutes add the rice, 2 teaspoons of salt and 1 tablespoon of cooking oil to it. After 5 minutes scoop some rice grains from the boiling water by spatula or slotted spoon and taste to make sure the rice is (al dente) and not fully cooked. Then turn off the heat. Pour the rice and broad beans into the colander to drain and rinse it with some warm water. Set it aside.

Step 3

In a pot heat 2 tablespoons of cooking oil over a medium heat. Add a layer of rinsed rice and broad bean (you can also put a layer of Tortila bread or potato for Tahdig). Then add a very generous layer of chopped dill or dried dill. Very gently mix the rice, broad beans and dill with the spoon and continue layering until you are out of the ingredients. You can form sort of pyramid. Poke three holes With a handle of a wooden spatula or spoon in the rice. Then pour ¼ cup water mixed with 1 teaspoon of cooking oil. Place the lid and let it cook over medium heat for ten minutes. After 10 minutes , Turn the heat to medium-low and place the lid of the pot . Make sure that the lid is on properly. After 40 minutes Baghali polo is ready to be served.