Persian rice with fava beans and dill - Baqala Polow recipe

Ingredients for Persian rice with fava beans and dill (baqala polow)

• 400 g white basmati rice

• 1,300 g fresh fava beans, or 450 g frozen fava beans

• 120 ml olive oil

• 1 cinnamon stick (4-inch/10 cm)

• 1 leek, finely chopped (white and green parts)

• 4 cloves garlic, peeled, crushed

• 10 g salt

• 2.5 g freshly ground pepper

• 1.25 g turmeric

• 30 g ground cardamom

• 30 ml rose water

• 700 ml water

• 250 g coarsely chopped dill

• 1.25 g ground saffron, dissolved in 30 ml rose water

• Fried eggs and soured cream and Persian shallot dip for serving (optional)

How to make Persian rice with fava beans and dill (baqala polow)

1. Wash the rice by placing it in a large bowl and covering it with water. Agitate gently with your hand, then pour off the water. Repeat this process five times until the water runs clear. Drain the rice using a fine-mesh colander and set aside.

2. If using fresh fava beans in the pod, shell them and remove the second skins. If using frozen fava beans with the second skins removed, place them in a colander and rinse thoroughly. Set aside.

3. Heat 60 ml of oil in a large non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, then stir-fry for 3–5 minutes until the leek is wilted.

4. Add the rice, salt, pepper, turmeric, cardamom, and rose water to the pot. Stir-fry for an additional 1 minute.

5. Pour in the water and add the skinned fava beans. Bring the mixture back to a boil, stirring gently with a wooden spoon to loosen any grains that may have stuck to the bottom of the pot.

6. Cover the pot firmly with a lid to prevent steam from escaping. Reduce the heat to medium and cook for 12–15 minutes, or until all the water has been absorbed.

7. Add the dill and fluff the rice using two forks. Drizzle the remaining oil and the saffron-infused rose water over the rice.

8. Cover the pot again, reduce the heat to low, and cook for a further 10 minutes.

9. Remove the pot from the heat and allow it to cool, still covered, for 5 minutes.

10. Serve the rice with fried eggs and Yogurt and Persian Shallot Dip, or alongside roasted lamb or fish.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.