Baghali Polo (باقالی پلو) – Persian Fava Bean and Dill Rice

• 600 gBasmati rice (aged basmati preferred)
• 3500 gBoiling water (for parboiling the rice)
• 24 gFine sea salt (divided; includes salting soak water and parboil water)
• 2500 gCold water (for rinsing and soaking)
• 350 gFava beans (peeled, fresh or frozen; if frozen, thawed)
• 120 gFresh dill (finely chopped (leaves and tender stems))
• 2 tspGround turmeric
• 1 tspBlack pepper (freshly ground)
• 0.5 tspSaffron threads (crushed)
• 60 mlHot water (for blooming saffron (about 1/4 cup))
• 60 mlVegetable oil (divided (about 1/4 cup))
• 60 gUnsalted butter (divided)
• 120 gPlain yogurt (for yogurt tahdig; use full-fat for best crust)
• 1 largeEgg yolk (for yogurt tahdig (optional but traditional for extra crispness))

Instructions

1. 1

   Rinse the basmati rice in cold water 5–6 times until the water runs mostly clear. Dissolve 12 g of the salt in 2500 g cold water, add the rice, and soak for 60 minutes at room temperature. Meanwhile, crush saffron threads and steep them in 60 ml hot water for 15 minutes, covered.

2. 2

   Bring 3500 g boiling water to a rolling boil in a large nonstick pot. Add the remaining 12 g salt. Drain the soaked rice and add it to the boiling water; stir gently for 30 seconds to prevent sticking. Boil 6–8 minutes, until the grains are tender on the outside but still firm in the center.

3. 3

   Add the fava beans to the pot during the last 2 minutes of parboiling so they turn bright green and just tender. Immediately drain rice and beans in a colander and rinse briefly with 300–400 g cold water to stop cooking and wash off excess surface starch, helping the grains stay separate.

4. 4

   In a bowl, mix yogurt, egg yolk, 30 ml vegetable oil, 20 g melted butter, 1 tsp turmeric, and 1/4 tsp black pepper into a smooth paste. Return the pot to medium heat and add 15 ml oil plus 10 g butter, swirling to coat. Spread the yogurt mixture evenly on the bottom for a crisp tahdig base.

5. 5

   Layer the drained rice and beans with dill: add one-third of the rice/beans, sprinkle one-third of the chopped dill, then repeat twice more. Sprinkle the remaining 1 tsp turmeric and 3/4 tsp black pepper evenly between layers. Using the handle of a spoon, poke 5–6 holes down to the bottom to vent steam.

6. 6

   Drizzle 15 ml vegetable oil and 30 g butter (melted) over the top. Wrap the lid with a clean kitchen towel and cover tightly. Steam on medium heat for 10 minutes to build strong steam, then reduce to low and steam 45 minutes. Do not lift the lid during the low-heat steaming phase.

7. 7

   To finish, gently fluff the rice with a wide spatula. Spoon 3–4 tablespoons of rice into a small bowl and mix with the bloomed saffron to create golden grains. Mound the rice on a platter, crown with saffron rice, and unmold the tahdig onto a separate plate. Rest 5 minutes before serving for best texture.