PERSIAN BAGHALI POLO (DILL & FAVA BEAN RICE)

In November, we were joined by chef and artist Sahar Saki who shared how to cook one of her favourite Persian dishes. A delicious, delicate Persian steamed rice. Here she shares her recipe...

Ingredients:

• 2 cups basmati rice

• 1 cup fresh or frozen fava beans (shelled)

• 1 cup fresh dill, choppe/( tablespoons dried dill)

• 1 teaspoon Adviyeh spices

• 5 tablespoons vegetable oil or butter

• 2 small potatoes

• Salt and pepper to taste

• Saffron threads

• Dried rosebuds

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water with a tablespoon of salt for at least 2 hours, then drain.

2. Cook the Fava Beans: If using fresh fava beans, blanch them in boiling water for 2-3 minutes, then transfer them to an ice bath to cool. Peel the outer skins off the beans. If using frozen fava beans, simply thaw them and remove any skins if desired.

3. Cook the Rice: Bring a large pot of water to a boil. Add the drained rice and cook for about 5-7 minutes, or until the rice is partially cooked (al dente). Drain the rice in a colander and set aside.

4. Prepare the Flavor Base: In a large pot, heat 4 tablespoons of oil or butter over medium heat. Add salt and Adviyeh, then add the chopped potatoes.

5. Layer the Rice: Reduce the heat to low, add a layer of the parboiled rice on top of the potatoes, followed by a layer of fava beans and chopped dill/dried dill and rose buds. Repeat the layers, finishing with a layer of rice on top.

6. Steam the Rice: Make a few holes in the rice with the handle of a wooden spoon to allow steam to escape. Cover the pot with a clean kitchen towel and place the lid tightly on top. The towel will catch any moisture and prevent it from dripping back into the rice. Cook on low heat for 30-40 minutes, allowing the rice to steam and the flavors to meld together.

7. Serve: Grind a pinch of saffron threads between a piece of clean paper, then dissolve in 2-3 tablespoons of hot water, cover it and leave it for 10 minutes, add this to the rice later. Gently fluff the rice with a fork. Serve the Baghali Polo on a large platter, and if you made Tahdig, carefully lift it from the bottom of the pot and place it on top of the rice.

With thanks to the Shared Prosperity Fund for supporting this series of workshops at Global Gardens.