Iranian Rice with Beans and Dill Weed (Baqala Polo) 🍚🌿
Description: Indulge in the exquisite flavors of Iranian cuisine with this tantalizing recipe for Baqala Polo. Combining long-grain rice, flavorful lima beans, aromatic dill weed, and a touch of saffron, this dish is a celebration of Middle Eastern flavors that will transport your taste buds to the streets of Tehran. Perfect for a weeknight dinner or a special occasion, this vegan-friendly recipe is sure to become a favorite in your kitchen.
Nutritional Information:
- Calories: 530
- Fat Content: 12.6g
- Saturated Fat Content: 2.6g
- Cholesterol Content: 0mg
- Sodium Content: 403.3mg
- Carbohydrate Content: 91.5g
- Fiber Content: 6.5g
- Sugar Content: 2g
- Protein Content: 12.8g
Ingredients:
- 3 cups long-grain rice
- 8 cups water
- 1/4 tsp salt
- 1/8 cup margarine
- 1 pinch saffron
- 1 cup lima beans
- 1/4 cup dried dill weed
- 1 cup spinach
- 2 onions
- 2 tbsp margarine
Instructions:
| Step | Instructions |
|---|---|
| 1 | Cook lima beans until done. |
| 2 | Drain and set aside. |
| 3 | Bring a large pot of salted water to a boil. |
| 4 | Add rice to the boiling water. |
| 5 | Boil rice for 5-10 minutes until no longer crunchy but still firm. Stir occasionally to prevent sticking. |
| 6 | Drain rice in a colander. |
| 7 | Mix cooked beans and dried dill weed with the rice. |
| 8 | Place half of the melted margarine in the bottom of the rice pot. |
| 9 | Return the rice mixture to the pot, spoonful by spoonful, heaping it into a mound without touching the sides of the pot. |
| 10 | Use a chopstick to poke holes in the rice in several places. |
| 11 | Pour the remaining melted margarine over the rice. |
| 12 | Cover the underside of the pot lid with a dish towel and tightly cover the pot. |
| 13 | Cook the rice over medium heat for about 20 minutes, then reduce heat to low and cook for another 30 minutes. |
| 14 | The rice at the bottom of the pot should become golden and crispy. |
| 15 | Soak the bottom of the pot in cold water for a few minutes to loosen the crispy rice. |
| 16 | Transfer the rice to a serving platter, surrounded by chunks of crispy rice. |
| 17 | Mix 2/3 cup of the rice with the dissolved saffron and sprinkle it over the rest of the rice as a garnish. |
| 18 | Cook the spinach in lightly salted water until tender, then drain well and chop. |
| 19 | Heat margarine or oil in a pan, add onions, and fry until golden. |
| 20 | Add the chopped spinach and fry briefly, then turn off the heat. |
| 21 | Sprinkle the spinach and onion mixture with salt and pepper. |
| 22 | Transfer the spinach to a serving bowl or dish and mix in yogurt. |
Cooking Time: 1 hour
Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Aggregated Rating: 5 stars
Review Count: 7
Recipe Category: Long Grain Rice
Keywords: Rice, Vegetable, Southwest Asia (Middle East), Asian, Vegan, Weeknight, Stove Top, Less than 4 Hours
Unlock the rich tapestry of flavors that Iranian cuisine has to offer with this exquisite Baqala Polo recipe. From the delicate fragrance of dill weed to the satisfying crunch of crispy rice, each bite is a culinary journey through the heart of Persia. Whether you’re a seasoned chef or a home cook looking to expand your culinary horizons, this dish is sure to impress. So gather your ingredients, roll up your sleeves, and let’s embark on a flavor-filled adventure together!
