Baghali Polo (باقالی پلو) — Persian Dill and Fava Bean Rice with Saffron

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 3000 mlWater (for boiling rice)
• 30 gSalt (about 5% salinity for the boiling water)
• 300 gFava beans (peeled; fresh or frozen)
• 120 gDill (fresh, finely chopped (or use 40 g dried dill))
• 70 gButter (divided)
• 0.3 gSaffron threads (ground and bloomed)
• 1 tspCumin seeds (lightly crushed)
• 0.5 tspCinnamon (ground)
• 0.25 tspRed chili powder (for gentle warmth)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak the rice in 1200 ml cold water mixed with 10 g of the salt for 20 minutes, then drain well to help the grains elongate and cook evenly.

2. 2

   Bring 3000 ml water to a rolling boil in a large pot and stir in the remaining 20 g salt. Add the drained rice and boil for 6–8 minutes, stirring gently once or twice to prevent sticking, until the grains are tender on the outside but still firm in the center.

3. 3

   Add the fava beans to the same boiling pot for the final 2 minutes of the rice boil so they turn bright green and just tender. Drain everything in a fine colander and rinse quickly with 250 ml cold water to stop cooking and reduce surface starch.

4. 4

   Bloom the saffron by grinding the threads to a powder and mixing with 45 ml hot water, then let it stand for 10 minutes. This step extracts color and aroma so a small amount perfumes the entire pot.

5. 5

   Return the pot to medium heat and melt 40 g butter, then add 60 ml water to create steam. Stir in the cumin seeds, cinnamon, and red chili powder for 20 seconds so the spices become fragrant without burning.

6. 6

   Layer one-third of the parboiled rice and beans into the pot, then sprinkle one-third of the chopped dill over it. Repeat two more times, forming a gentle mound in the center to encourage better steam circulation and fluffier grains.

7. 7

   Use the handle of a wooden spoon to poke 5–6 holes down to the bottom of the pot, helping steam travel upward. Drizzle the bloomed saffron over the top layer, then dot with the remaining 30 g butter in small pieces for even richness.

8. 8

   Cover the lid with a clean kitchen towel and place it tightly on the pot to catch condensation and keep the rice dry and fluffy. Steam on medium heat for 10 minutes to build strong steam, then reduce to low and continue steaming for 40–45 minutes until the rice is fully cooked and aromatic.

9. 9

   Turn off the heat and let the rice rest, covered, for 10 minutes so the grains set and separate cleanly. Fluff gently with a spatula, lifting from the sides toward the center to avoid breaking grains, and serve with saffron-streaked rice on top.