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

• 16 ozBasmati rice (aged) (rinsed until water runs mostly clear)
• 10.5 cupWater
• 18 gSalt (about 1 tbsp fine salt)
• 10.5 ozFresh broad beans (fava beans), shelled (skins removed if large and tough)
• 4¼ ozFresh dill, finely chopped (tender stems included)
• 2.8 ozButter (cut into small pieces)
• 2 tbspNeutral oil (grapeseed or sunflower)
• ½ tspGround cinnamon (traditional, subtle warmth)
• 1 tspCumin seeds (lightly crushed)
• ¼ tspSaffron threads (about 0.5 g)
• ¼ cupHot water (for blooming saffron)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water is mostly clear, then drain well. Soak the rice in 1200 ml cold water with 12 g salt for 20 minutes to help the grains elongate and cook evenly.

2. 2

   Bloom the saffron by grinding the threads lightly and mixing with 60 ml hot water in a small cup. Let it stand for at least 10 minutes so the color and aroma fully develop.

3. 3

   Bring 2500 ml water to a rolling boil in a large pot and add the remaining 6 g salt. Add the broad beans and boil for 3 minutes, then add the drained soaked rice and boil 5–7 minutes until the rice is softened on the outside but still firm in the center.

4. 4

   Drain the rice and broad beans in a colander and rinse quickly with 250 ml cold water to stop the cooking and wash off excess surface starch. Let it drain for 5 minutes so the final steaming phase stays fluffy rather than wet.

5. 5

   In the same pot, add 30 ml neutral oil and 30 ml of the butter (about 30 g) and warm over medium heat until the butter melts. Add 60 ml water to the pot to encourage steam, then reduce heat to medium-low so the base doesn’t scorch.

6. 6

   Layer the rice by adding a thin layer of rice and beans, then sprinkle a portion of the chopped dill, a pinch of cinnamon, and a pinch of cumin seeds. Repeat layering until everything is used, finishing with dill on top, which perfumes the rice as it steams.

7. 7

   Dot the remaining butter (about 50 g) over the top and drizzle 2 tbsp (30 ml) of the bloomed saffron water across the surface. Wrap the lid in a clean kitchen towel and cover the pot tightly to capture condensation and prevent soggy rice.

8. 8

   Steam over low heat for 45 minutes, listening for a gentle crackle that indicates a crisp base forming without burning. Turn off the heat and rest the pot, covered, for 10 minutes so the grains set and separate cleanly when fluffed.

9. 9

   Gently fluff the rice with a spatula, lifting from the sides toward the center to keep the grains long and intact. Serve on a platter with the saffron-tinted rice distributed on top for a classic Persian presentation.