Baghali Polo

Name: Baghali Polo
Total time: 45 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 2 cups extra-long basmati rice (called sella); 2 teaspoons salt; 2 tablespoons olive oil; 1 cup chopped fresh dill or 1/4 cup dried dill; 1/2 teaspoon garlic powder; 8 ounces fava beans or lima beans (frozen, cooked and peeled); 2 tablespoons butter

Recipe from Edward Khechemyan

Adapted by Mark Bittman

Baghali Polo — William Brinson for The New York Times. Food stylist: Chris Lanier. Prop stylist: Susan Brinson.

Total Time: 45 minutes
Rating: 4(114)
Comments: Read comments

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 reflects his Armenian-American upbringing and his Iranian father, and is tinged with Russian influence. This Iranian dish, adapted from Mr. Khechemyan, is a combination of basmati rice, garlic powder, fava or lima beans and fresh dill. It's easy to make and pairs well with kebabs. —Mark Bittman

Featured in: This Armenian Life

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Ingredients

Yield:4 servings

2cups extra-long basmati rice (called sella)
2teaspoons salt
2tablespoons olive oil
1cup chopped fresh dill or ¼ cup dried dill
½teaspoon garlic powder
8ounces fava beans or lima beans (frozen, cooked and peeled)
2tablespoons butter

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

114 user ratings

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Comments

BAJZ7 years ago

I substituted already cooked edamame I bought at Trader Joe's for the lima beans. Was great, and one less step!

Maura6 years ago

A great vegan dinner, if one substitutes another kind of oil for the butter. I don't have garlic powder in my pantry, but will try a clove of toasted garlic, peeled and well mashed.

marbsmama6 months ago

I am so, so happy to find this recipe thru a NYT Cooking article link! My lovely and lively friend Nosi (Iranian born and bred, pure Persian) introduced me to it some years ago and I will have fondness in my heart when I cook it. Thank you, Nosi and NYT - C

BK1 year ago

I have the same question as Megan... once the water's all gone, what keeps it from burning/finishes the cooking during the last 15 min?

MN1 year ago

The way I was taught to prevent the rice from burning by my Persian mother-in-law is put a heat diffuser under to pot and put the heat on the lowest setting. Also, we usually put lavash or very thin potatoes and butter at the bottom and re-add the rice to the pot, that way you also get a nice Tahdig (crispy rice) at the bottom and the rest of your rice is safe.

Beth2 years ago

I have been making a version of this for years — the only difference is that I thinly slice and caramelize a red onion and add that as a garnish to the rice, beans, and dill. As others said the butter is important. Use Kite Hill or some other vegan butter if you like but that flavor is important!

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