Baghali Polo
Baghali polo is closely associated with lamb shank (ghormeh) and remains a favourite at Persian family gatherings.
Fragrant Persian rice studded with broad beans and dill, traditionally served alongside slow-braised lamb shank — a fresh, herby classic of Persian cuisine.
Ingredients
Method
Par-boil soaked rice until just al dente, then drain.
Layer rice with broad beans and dill in a pot, drizzling butter between layers.
Steam gently on low heat for 30-35 minutes until the rice is fully cooked and a golden crust (tahdig) forms at the base.
Drizzle with saffron water before serving, and serve the crispy tahdig alongside.
A tight-fitting lid wrapped in a tea towel traps steam evenly and helps form a good tahdig crust.
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