Here are a few insights to this recipe:
- I use frozen fava beans. An alternative to this would be dry fava beans, which must be used overnight as an alternative. I do not recommend using pre-cooked fava beans as they want to shrivel and fall apart in this dish.
- Fresh dill can be used as an alternative to dried dill. Fresh dill has more moisture. In case you use fresh dill, reduce the water from 1.5 cups to 1.25 cups. (About 4 tablespoons less.)
- Fava beans soak up the oil, so feel free to add another tablespoon of oil, if desired.
- If you are using a non-stick pot for this recipe, you may end up with delicious crispy rice (tadig) on the bottom of the pot.
Baghele polo ingredients
- 1 cup Basmati Rice
- 1.5 cup water
- 3 tablespoon vegetable oil
- 2 tablespoon dried dill heaped tablespoons, 1/3 cup of fresh dill
- 300 g frozen fava beans, dried beans (soaked overnight)
- 1 teaspoon salt
Baghele polo instructions
- Wash rice: pour rice in a pot and cover with water. Gently stir. The water should be cloudy. Drain off water and repeat until poured water is clear.
- Add 1.5 cups of water to washed and drained rice. So add 2 tablespoons of vegetable oil and salt.
- While rice is cooking, prepare the fava beans. Briefly soak in warm water so you can easily remove the bean skin / shell.
- After 10 minutes of cooking, at least 80% of water should have been cooked and evaporated. You should see "holes" in the rice. At this stage, add dried dill, fava beans and 1 tablespoon oil. Gently mix.
- Ensure the towel does not get close to the heat, as it could burn. Then firmly on the lid of the towel. Reduce the temperature to low to medium heat.
- After 30 to 35 minutes the beans and rice should be both soft. You can now enjoy your persian side dish.