Baghali Polo (Persian Dill Rice)
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)!
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!
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.
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.
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.
How to Make Persian Dill Rice
- Rinse basmati rice in cold water until clear, then soak in salted water for 20 minutes. Drain.
- Boil lima beans for 3–5 minutes until tender, then 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 about 70% done (grains should still be firm). Drain and rinse with cold water.
- In the same pot, heat oil and butter over medium heat.
- Layer parboiled rice, dill, and lima beans, repeating until all ingredients are used, ending with rice.
- Drizzle turmeric water over the top.
- Cover with a clean kitchen towel or paper towel under the lid to trap steam. Reduce heat to low and cook for 30 minutes.
- Turn off the heat and let rest for 5 minutes.
- Drizzle saffron water over the rice, fluff gently, and season with salt to taste.
- Enjoy!
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.
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.
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!
More Delicious Rice Recipes You Might Enjoy
Baghali Polo
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
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!