Rice with Broad Beans (Baqala Polo)

Rice with Broad Beans (Baqala Polo) is a classic Persian dish that brings together the fragrant aroma of basmati rice with the tender texture of broad beans and a medley of fresh herbs. Embracing the essence of spring, it highlights seasonal ingredients and the rich culinary traditions of Iran. Traditionally served during Nowruz, the Persian New Year, it symbolizes prosperity and abundance. This dish is beautifully garnished with crispy saffron-infused rice, caramelized onions, and a sprinkle of tart barberries, making it both visually appealing and delightful in taste. Baqala Polo can be enjoyed as either a main course or a side dish, offering vibrant flavors and an exquisite experience.

Ingredients

• 2 cups basmati rice, rinsed and soaked
• 1 cup broad beans, shelled
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/2 tsp ground saffron, dissolved in hot water
• 4 tbsp butter or oil
• 1 tsp salt

Instructions

1. Dissolve the ground saffron in 2 tablespoons of hot water and set aside.
2. In a pot, bring water to a boil and add the shelled broad beans. Boil for 5 minutes, then drain and rinse with cold water. Peel the beans and set aside.
3. In a large pot, bring water to a boil. Add the soaked and rinsed basmati rice. Cook for 6-8 minutes until the rice is slightly tender, then drain and rinse with cold water.
4. In the same pot, melt the butter or heat the oil over medium heat. Spread half of the rice evenly at the bottom of the pot.
5. Layer the broad beans, chopped dill, parsley, and mint over the rice. Drizzle half of the saffron water over the mixture.
6. Add the remaining rice on top of the layers. Pour the rest of the saffron water over the top layer of rice.
7. Cover the pot with a clean kitchen towel and place the lid on top. Reduce the heat to low and let the rice steam for 45 minutes, allowing the flavors to meld.
8. Once cooked, remove the lid and towel carefully. Fluff the rice with a fork to separate the grains before serving.

Keywords: Dinner, Rice, Broad Beans, Nowruz, Fresh Herbs

Spice Rack: Saffron, Salt

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