Baghala Polo – Iranian Rice with Lamb, Dill, and Lima Beans
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: Serves 4-6
Description
Baghala Polo is a traditional Iranian rice dish that features tender lamb, aromatic fresh dill, and vibrant lima beans. This dish is rich in flavor, combining savory lamb with the fragrant herbs and earthy beans that are characteristic of Middle Eastern cuisine. Perfectly cooked rice with saffron adds a bright yellow hue to the dish, making it visually stunning as well as delicious. Whether you’re celebrating a special occasion or enjoying a hearty, flavorful meal, Baghala Polo is a dish that will surely impress.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Butter | 2 tablespoons | |
| Onion | 1 large, sliced | |
| Boneless lamb shoulder | 3 cups, cubed | You can substitute with lamb stew meat |
| Water | 3 cups | |
| Salt | 1 teaspoon | Adjust to taste |
| Long-grain white rice | 2 cups | |
| Fresh dill | 4 tablespoons | Chopped |
| Baby lima beans | 1 cup | Fresh or frozen |
| Butter | 1/4 cup | Melted for serving |
| Saffron | 1 teaspoon | Dissolved in 1 tablespoon warm water for color and flavor |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 1103.8 |
| Total Fat | 68.7 g |
| Saturated Fat | 33.4 g |
| Cholesterol | 214.2 mg |
| Sodium | 1486.4 mg |
| Carbohydrates | 70.6 g |
| Fiber | 5.7 g |
| Sugar | 0.9 g |
| Protein | 48.3 g |
Recipe Instructions
-
Prepare the Lamb and Onions
In a heavy 3-4 quart casserole with a tightly fitting lid, melt the 2 tablespoons of butter over medium heat. Once the butter is melted, add the sliced onions and cook for about 10 minutes, stirring occasionally, until they are golden brown. It’s important to stir the onions often to prevent burning. Use a slotted spoon to remove the onions from the casserole and place them onto a plate. Set them aside. -
Brown the Lamb
Working in batches, brown the lamb cubes in the remaining fat in the casserole. As the lamb browns, remove it from the pan and transfer it to the plate with the onions. This will ensure the meat is seared evenly and develops a rich flavor. -
Simmer the Lamb
Pour the 3 cups of water into the casserole and bring it to a boil, scraping up any brown particles clinging to the bottom of the dish. Return the browned lamb and onions to the casserole, add the salt, and reduce the heat to low. Cover tightly and simmer for about 1 hour, or until the lamb becomes tender and no longer resists when pierced with a fork. -
Cook the Rice
Preheat your oven to 350°F (175°C). While the lamb is simmering, bring 6 cups of water to a boil in a 5-6 quart saucepan. Add the long-grain white rice in a slow, steady stream, ensuring that the water does not stop boiling. Stir the rice occasionally and boil for about 5 minutes. This will partially cook the rice, allowing it to absorb the flavors later. -
Add Dill and Lima Beans
Once the rice has boiled, remove the saucepan from the heat. Stir in the chopped fresh dill and the lima beans, making sure they are evenly distributed throughout the rice. Drain the rice mixture in a fine sieve, ensuring that all excess water is removed. -
Layer the Rice and Lamb
Ladle about half of the rice mixture into the smaller casserole. Moisten it with 1/2 cup of the lamb cooking liquid, then spread the rice to the edges of the casserole with a spatula or spoon. Next, return the lamb and onions to the casserole using a slotted spoon, arranging them over the rice. Top with the remaining rice mixture, smoothing it out to cover the lamb. -
Finish the Dish
Combine the 2 tablespoons of melted butter with 6 tablespoons of the lamb broth and pour it over the rice. Bring the casserole to a boil over high heat to ensure the dish is heated through. Cover tightly and place the casserole in the preheated oven. Bake for 30-40 minutes or until the beans are tender and the rice has absorbed the cooking liquid. -
Serve
To serve, spoon about a cup of the rice mixture into a small bowl. Add the dissolved saffron to the rice and stir until the rice becomes a vibrant yellow color. Transfer half of the remaining rice to a heated platter and arrange the lamb on top. Cover the lamb with the rest of the plain rice and garnish with the saffron rice. Pour the remaining 6 tablespoons of melted butter over the top for added richness and flavor.
Tips & Variations
- Substitutions: If you prefer, you can use frozen lima beans in place of fresh beans.
- Rice Type: Long-grain white rice is traditionally used in this dish, but you can substitute with basmati rice for a fragrant variation.
- Saffron: Saffron adds a beautiful color and distinct flavor to the dish. Be sure to dissolve it in warm water before adding it to the rice. If saffron is unavailable, a pinch of turmeric can be used as a substitute for color, though the flavor will differ.
Baghala Polo is a beautifully aromatic dish that brings together tender lamb, fresh herbs, and the perfect balance of flavors. It’s a dish that is great for special occasions or as a comforting weeknight meal. Whether you are new to Middle Eastern cuisine or a seasoned enthusiast, this dish will become a favorite in your culinary repertoire. Enjoy!
