For a vegetarian option, omit the lamb and substitute with additional lima beans or other beans of your choice, such as broad beans or fava beans. You can also add chopped vegetables like carrots or zucchini to the lamb and onion mixture for extra flavor and texture. Adjust the amount of dried dill to your preference. Fresh dill can also be used; use about 1/2 cup, chopped. For a richer flavor, use ghee (clarified butter) instead of regular butter.
Baghali Polo
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME2 hrs 40 mins
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SERVING8 People
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VIEWS9
Experience the sublime simplicity of Baghali Polo, a jewel of Persian cuisine where fragrant basmati rice dances with tender lima beans and savory lamb. More than just 'beans and rice,' this dish is a symphony of textures and flavors, elevated by aromatic dill and a hint of cinnamon. Prepare to be enchanted!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate138 g
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Cholesterol96 mg
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Fiber5 g
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Protein37 g
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Saturated Fat11 g
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Sodium538 mg
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Sugar7 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Rice: Thoroughly rinse the basmati rice and transfer it to a large bowl. Cover with several inches of water and soak for 1 hour. Drain well. (1 hour)
02
StepBlanch the Lima Beans: Bring a saucepan of water to a boil. Add the frozen lima beans and cook until tender, about 7-10 minutes. Drain and set aside. (10 minutes)
03
StepParboil the Rice: Bring a large pot of water to a boil. Add salt and the soaked, drained rice. Cook until the rice is partially softened but still firm, approximately 11 minutes. Drain immediately. (11 minutes)
04
StepSeason the Lamb: In a bowl, season the lamb pieces generously with cinnamon, salt, and black pepper to taste.
05
StepSauté the Lamb and Onions: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned lamb and cook, stirring occasionally, until browned on all sides, about 5 minutes. Remove the lamb with a slotted spoon and set aside. Add the sliced onions to the skillet and cook until translucent and softened, about 7 minutes. Return the lamb to the skillet with the onions. (12 minutes)
06
StepAssemble the Dish: Add the cooked lima beans and dried dill weed to the lamb and onion mixture in the skillet. Remove from heat.
07
StepLayer the Rice and Lamb: In a large saucepan, melt 3 tablespoons of butter over medium heat. Add 1 tablespoon of hot water. Spoon approximately 1/3 of the parboiled rice into the saucepan, creating an even layer. Top with half of the lamb and bean mixture. Repeat with another 1/3 of the rice, the remaining lamb mixture, and finish with the final layer of rice. Dot the top of the rice with the remaining 3 tablespoons of butter, cut into small cubes.
08
StepSteam the Polo: Cover the saucepan tightly with a lid. Reduce the heat to medium-low and cook until the rice is completely tender and the flavors have melded, about 30 minutes. (30 minutes)
09
StepRest and Serve: Remove the saucepan from the heat and let the Baghali Polo rest, covered, for 10 minutes before serving. This allows the rice to settle and the flavors to fully develop. Serve hot with a generous dollop of plain yogurt.
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Please Rate
Brad Dibbert
Jul 1, 2025What a great recipe!
Fred Kirlin
Jul 1, 2025I added a pinch of saffron to the rice for extra flavor and color.
Jeff Botsford
Jun 30, 2025The instructions were easy to follow, and the dish turned out perfectly.
Benton Erdman
Jun 30, 2025So yummy!
Nelson Witting
Jun 30, 2025Absolutely delicious! The lamb was so tender, and the rice was perfectly cooked.
Kaya Rosenbaum
Jun 29, 2025This recipe is a keeper! My family loved it.
Virginie Oreilly
Jun 27, 2025I will try this recipe next week!
Houston Carter
Jun 26, 2025Try this recipe!
Mireille Bruen
Jun 26, 2025I made this with chicken instead of lamb, and it was still fantastic.
Herta Larson
Jun 26, 2025The dill flavor is amazing. I've never had rice like this before.