Baghali Polo (Persian Dill Rice)

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Discover one of Iran’s most delicious rice dishes, the Bahgali Polo or Persian dill rice! Fragrant and fluffy, it combines rice, herbs, and beans in one flavorful, comforting dish. Naturally vegetarian and vegan (with substitutions)!

A bowl of seasoned rice mixed with vegetables, garnished with fresh dill, and served with a wooden spoon on a beige surface.
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I love exploring flavors from all around the world, and today, my culinary pursuits take me to Iran. Baghali Polo is one of my favorite Persian rice dishes, so I had to create my own version. It’s light, aromatic, and incredibly satisfying. I hope you enjoy it as much as we do! Happy eating!

A bowl of dill rice infused with saffron and mixed with herbs and fava beans, garnished elegantly with a sprig of fresh dill.

Why You Will Love This Flavorful Rice

  • It’s easy to make.
  • You’ll love how fragrant this rice is (it’ll fill your kitchen with a wonderful aroma!).
  • It’s easy to pair with various dishes.
  • Lima beans are packed with fiber, various vitamins and minerals, and are high in plant-based protein!
  • It makes for a great introduction to Iran’s rich culinary traditions.
A bowl of dill rice infused with saffron and lima beans, garnished with a sprig of fresh dill, and served with a wooden spoon.

What is Baghali Polo?

Baghali Polo is a staple of Iranian cuisine traditionally made with rice and fresh fava beans or broad beans. Baghali is the Persian word for “fava beans,” while “polo” refers to cooked rice like pilaf. It’s typically served with proteins like chicken or lamb shanks but can be just as delicious without meat.    

A plate of dill rice, seasoned with herbs, vegetables, and beans, is beautifully garnished with a fresh sprig of dill on a light textured surface.

Ingredient Notes

Basmati Rice: A type of long-grain rice that serves as the foundation of this dish. The rice grains stay separate after cooking, leaving you with a dish that has a light, fluffy texture. If you do not have basmati on hand, Jasmine will get the job done.

Fresh Dill: Adds a herby, earthy, and slightly tangy flavor that makes Baghalo Polo so tasty. 

Dried Dill: Provides an even more concentrated herb flavor to the Persian dill rice. 

Fresh or Frozen Lima Beans: A cheaper and more readily available alternative to favas, which might be hard to find in some areas. When cooked, Lima beans offer a mild, nutty flavor and a smooth, creamy texture.   

Extra Virgin Olive Oil: Helps keep the rice grains moist so they won’t get dry or clumpy as they cook.  

Butter: Provides the rice with a rich, creamy flavor. Use vegan butter to make the dish vegan.  

Turmeric: Adds a mildly peppery, earthy flavor and a vibrant yellow-orange hue.  

Saffron Threads: Gives the dish a yellowish color and a slightly floral flavor.

Salt: Enhances the overall flavor profile of this rice dish. 

A bowl of dill rice mixed with fresh vegetables, garnished with sprigs of dill, and accompanied by a rustic wooden spoon.

How to Make Persian Dill Rice

A white bowl contains a yellow saffron-infused liquid, reminiscent of dill rice's fragrant allure, with red saffron strands floating on top, placed on a textured beige surface.
A small white bowl filled with bright yellow liquid, like the vibrant hue of saffron-infused dill rice, rests on a light textured surface.
White rice in a metal sieve, ready to be transformed into fragrant dill rice, sits elegantly on a light-colored surface.
Freshly chopped green herbs are piled in a clear measuring cup on a light surface, ready to enhance your dill rice dishes with their vibrant aroma and flavor.
Close-up of a red colander holding a collection of light green lima beans, perfect for tossing into a dish with aromatic dill rice.
Cooked white rice, infused with the subtle fragrance of dill, is spread out on a flat surface.
A white plate with cooked dill rice, beautifully garnished with scattered green herbs.
Close-up of uncooked dill rice mixed with green lima beans and sprinkled with herbs.
Close-up of dill rice with vibrant yellow strands of saffron on top, mingling harmoniously with fresh green herbs in a pan or pot.
Cooked basmati rice with fragrant saffron on top, partially revealing a hint of dill and herbs mingling with tender beans underneath.
A close-up of vibrant dill rice adorned with saffron strands, showcasing a delightful mix of white, yellow, orange hues, and flecks of green.
A wooden spoon scoops up fragrant dill rice, seasoned with a blend of fresh herbs and spices, from a large bowl.
A close-up of a bowl featuring dill rice mixed with beans and grated orange vegetables, served on a speckled, beige plate.
  1. Rinse basmati rice in cold water until clear, then soak in salted water for 20 minutes. Drain.
  2. Boil lima beans for 3–5 minutes until tender, then drain and set aside.
  3. In a large pot, bring 8 cups of water to a boil. Add 2 teaspoons of salt and the soaked rice. Cook for 6–8 minutes until about 70% done (grains should still be firm). Drain and rinse with cold water.
  4. In the same pot, heat oil and butter over medium heat.
  5. Layer parboiled rice, dill, and lima beans, repeating until all ingredients are used, ending with rice.
  6. Drizzle turmeric water over the top.
  7. Cover with a clean kitchen towel or paper towel under the lid to trap steam. Reduce heat to low and cook for 30 minutes.
  8. Turn off the heat and let rest for 5 minutes.
  9. Drizzle saffron water over the rice, fluff gently, and season with salt to taste.
  10. Enjoy!
A close-up of dill rice, beautifully cooked and infused with a medley of herbs and spices, garnished with a fresh dill sprig at its center.

Serving Baghali Polo

  • Topped with yogurt or even tzatziki sauce.
  • Paired with other Persian dishes like Sabzi Khordan (herb platter) or Torshi (Persian Pickles). 
  • Served with crispy potato tahdig (adding sliced potatoes to the bottom of the pot before layering the rice and steaming, results in a crispy, golden potato crust).
  • Alongside grilled or roasted vegetables
  • Paired with vegetables drizzled with tahini sauce
  • Served with stuffed vegetables or vegetarian kebabs.  
  • Paired with quinoa flatbread topped with cheese and herbs.
  • Paired with a light cucumber salad.
A vibrant bowl of dill rice mingled with fresh herbs and colorful vegetables, garnished with a sprig of dill, and accompanied by a wooden spoon resting on the side.

Storing and Reheating

Keep any leftovers stored in an airtight container in the refrigerator for up to 3 days. You can also keep them stored in the freezer inside a freezer-safe container for up to a month.

Reheat the Persian dill rice in a saucepan or skillet until warmed through. Add some water or butter to prevent the rice from drying out. If reheating frozen rice, thaw it in the fridge overnight before reheating it in a pan. 

A bowl of dill rice infused with edamame, herbs, and saffron is elegantly garnished with a sprig of fresh dill on a light-colored surface.

Expert Tips

  • Rinsing basmati rice repeatedly removes any excess starch, which helps prevent the rice from being sticky or clumping together. Stir with your hands to ensure you reach and clean the grains at the bottom of the pot.
  • Go for high-quality basmati rice — long, slender grains.
  • If you don’t have favas and lima beans, green peas or edamame can be substituted for this dish.
  • Be generous with the dill for herby goodness!
A bowl of dill rice mixed with fresh herbs and tender lima beans, beautifully garnished with a sprig of dill on a light background.

More Delicious Rice Recipes You Might Enjoy

Garlic Fried Rice

Pesto Rice

Pineapple Rice

A bowl of seasoned rice mixed with vegetables, garnished with fresh dill, and served with a wooden spoon on a beige surface.

Baghali Polo

Discover Iran’s flavorful Bahgali Polo, a fragrant, fluffy Persian dill rice recipe with herbs and beans. Vegetarian, and gluten-free!
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Course: Main Course, Side Dish
Cuisine: Iranian, Middle Eastern, Persian
Diet: Gluten Free, Vegetarian
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings
Author: Kristen Wood

Ingredients

  • 2 cups basmati rice
  • 1/2 cup fresh dill finely chopped
  • 3 tablespoons dried dill
  • 1 cup frozen lima beans or fresh
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter use vegan butter if necessary
  • 1 teaspoon turmeric dissolved in 2 tablespoons of warm water
  • ½ teaspoon saffron threads dissolved in 2 tablespoons of warm water
  • salt to taste
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Instructions

  • Rinse the basmati rice in cold water until the water runs clear, then soak in salted water for 20 minutes. Drain.
  • Boil the lima beans in water for 3–5 minutes until tender. Drain and set aside.
  • In a large pot, bring 8 cups of water to a boil. Add 2 teaspoons of salt and the soaked rice. Cook for 6–8 minutes until the rice is about 70% cooked (grains should still be firm). Drain and rinse with cold water.
  • In the same pot, heat the oil and butter over medium heat.
  • Add a layer of parboiled rice, followed by a sprinkle of dill and lima beans. Repeat until all ingredients are used, finishing with a layer of rice.
  • Drizzle the turmeric water over the top layer of rice.
  • Cover the lid with a clean kitchen towel or paper towel to catch any steam. Reduce the heat to low and cook for 30 minutes.
  • Turn off the heat and let it rest for 5 minutes.
  • Drizzle the saffron water over the rice before serving. Gently fluff with a fork to mix the dill and beans evenly. Salt to taste.
  • Enjoy!

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 40mg | Potassium: 212mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 419IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg
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