BAGHALI POLO
Home to one of the world's largest Armenian populations outside Armenia, Burbank, Calif., is also home to Adana, where the chef Edward Khechemyan serves food that "is not easily categorized," as Mark Bittman wrote in 2013. Mr. Khechemyan's cuisine reflects a mix of his Armenian-American upbringing and his Iranian father, and is tinged with Russian influence. Cooking together in 2013, the two made a couple of Iranian dishes, including this one, a combination of basmati rice, garlic powder, fava or lima beans and "an infield's worth of fresh dill." It is prepared easily and well paired with kebabs.
Provided by Mark Bittman
Categories side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the rice, salt, olive oil and 3 cups water in a medium pot with a lid over high heat. Bring the water to a boil, and let it bubble, uncovered, until the water evaporates. (When the water is all gone, the rice should be about half-cooked.) Turn the heat to low.
- Add the fresh or dried dill and the garlic powder, and stir with a fork. Spread the beans out over the top of the rice, cover the pot and cook until the rice is tender, about 15 minutes.
- Turn off the heat, add the butter, cover the pot and let sit for 2 to 3 minutes, or until the butter melts. Taste and adjust the seasoning, and serve.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 8 grams, Carbohydrate 84 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 385 milligrams, Sugar 5 grams, TransFat 0 grams
PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)
Frozen fava beans make easy work of this fragrant rice dish, but if you have access to fresh favas, it makes for a delicious springtime stunner.
Provided by Najmieh Batmanglij
Categories Dinner Lunch Rice Bean Spring Dill Quick & Easy Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Vegetarian
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside.
- If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside.
- Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute.
- Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed.
- Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes.
- Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.
"BAGHALI POLO" - PERSIAN DILL AND FAVA BEAN RICE
This is a classic Persian rice dish that almost always makes an appearance at dinner parties. The combination of fresh dill, fluffy fava beans, and aromatic basmati rice really sets this side dish apart. It pairs wonderfully with roasted beef or lamb, chicken, or seafood.
Provided by sumacandsalsa
Categories Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place rice in a large bowl and fill with water. Once you see the water turn cloudy, drain all the water from the bowl. Repeat this until the water is almost clear - about 3 to 4 times. Drain all the water out and set aside.
- Bring about 2-3 cups of water to a boil in a small pot. Once boiling, add in fava beans, and let cook for about 2-3 minutes, until just tender.
- Drain lima beans, and place in a bowl with dill, turmeric, and 1 tsp salt. Stir to combine. Set aside.
- Bring about 5 cups of water to a boil in a large pot. Once boiling, add in about 1 tbsp salt. Add in basmati rice and let cook for 5-6 minutes, or until rice is almost cooked - it should be soft but still have a "bite" to it - kind of like cooking pasta to "al dente.".
- Drain the rice into a colander. Place pot back on the burner and remove any excess water left behind. Add in oil, make sure it covers the entire bottom of the pot.
- If you want to have tahdig (the deliciously crispy bottom of most Persian rice dishes), place the bread on the bottom of the pot over the oil, and try to cover as much of the bottom as possible without it curling up on the sides.
- Add rice back to pot as well as dill-fava bean mixture. Stir to combine and try to shape the rice mixture so that most of the rice piles up in the center like a little hill. Cut butter into smaller chunks and place on top. Poke a few holes in the rice with the end of a wooden spoon to let the steam out.
- Cover the pot with a paper towel large enough to cover the full diameter (this helps to keep the rice from getting mushy). Place lid on, and cook on medium heat for 10 minutes (if making tahdig), then reduce heat to low for remaining 30 minutes. If you are not making tahdig, then just let it steam on low for 40-45 minutes.
- Remove lid, stir and fluff rice, and serve with your favorite meat or seafood entrée! Enjoy!
Nutrition Facts : Calories 346.7, Fat 8.2, SaturatedFat 3.1, Cholesterol 10.2, Sodium 1180.3, Carbohydrate 59.1, Fiber 5.3, Sugar 1.6, Protein 9.4
BAGHALI POLO - PERSIAN RICE WITH LIMA BEANS
A fresh and delicious Iranian rice dish. This recipe is vegetarian; however, it is soooo good served with chicken! From My Persian Kitchen.
Provided by Barbell Bunny
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, saute the onion and lima beans over medium heat for about five minutes. Season with salt and pepper.
- In a small bowl, combine saffron water and yogurt. Add 1/2 cup of your basmati rice to this bowl and mix.
- In a large pot, add enough water to thinly cover the bottom. Add 3 tablespoons canola oil and give it a swirl so the water and oil mix.
- Layer the bottom of the pot with the rice and yogurt mixture.
- Add a handful of chopped dill to the pot then cover with a small layer of rice.
- Sprinkle 1 teaspoon of advieh over the rice.
- Add a generous layer of lima beans.
- Add a generous layer of chopped dill.
- Gently mix the rice, fava beans, and dill.
- Continue layering until you are out of both rice and the vegetables. You should finish with a layer of rice. Sprinkle 1 teaspoon of advieh on top.
- With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
- Cover and on high for 10 minutes.
- Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.
- Halfway through the cooking process, drizzle 2 tablespoons of melted butter or oil over the rice. If you'd like, you can also add a pinch of saffron to the butter or oil too.
Nutrition Facts : Calories 484.6, Fat 10.1, SaturatedFat 1.2, Cholesterol 0.6, Sodium 59.7, Carbohydrate 86.3, Fiber 7.5, Sugar 2, Protein 12.1
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