Baqala Polo: Persian Herb and Lima Bean Rice
Baqala Polo is a beloved Iranian dish featuring fragrant long-grain rice mixed with tender lima beans and vibrant dill weed, creating a delightful medley of flavors and textures. This recipe combines perfectly cooked rice with crispy golden bits at the bottom for added crunch. Topped with sautéed spinach and caramelized onions, it is served alongside a refreshing soy yogurt, making it a fulfilling and nutritious meal. Enjoy the rich culinary tradition of Iran with this fragrant and wholesome dish that's perfect for family gatherings or special occasions.
6
Servings
367
Calories
12
Ingredients
Ingredients
long-grain rice
3 cups (well-rinsed)
water
8 cups (for boiling)
salt
to taste
margarine
1/4 cup (melted)
saffron
1/8 teaspoon (dissolved in 2 tbs warm water (optional))
frozen lima beans
1 lb (cooked)
dried dill weed
1/4 cup
spinach
1 lb (fresh or frozen, cooked and chopped)
onions
2 medium (peeled and thinly sliced)
margarine or oil
2 tablespoons (for frying)
salt and pepper
to taste
soy yogurt
1 cup
Instructions
1
Start by cooking the lima beans in salted water until they are tender, then drain and set aside.
2
In a large pot, bring 8 cups of salted water to a boil. Add 3 cups of well-rinsed long-grain rice and boil for 5-10 minutes, stirring occasionally to prevent sticking. The rice should be firm but no longer crunchy.
3
Drain the rice in a colander and mix in the cooked lima beans and dried dill weed (or fresh) gently.
4
In the empty rice pot, pour half of the melted margarine and evenly spread it across the bottom. Layer the rice-and-bean mixture back into the pot spoonful by spoonful, shaping it into a mound without touching the sides of the pot.
5
Use a chopstick or a similar tool to poke several holes through the mound of rice, which helps steam the rice evenly.
6
Pour the remaining melted margarine over the mound, ensuring it's evenly distributed. Cover the lid of the pot with a dish towel for moisture retention, then place the lid tightly on the pot.
7
Cook the rice over medium heat for about 20 minutes, then reduce the heat to low and continue cooking for another 30 minutes. This method will encourage the bottom layer of rice to become golden and crispy.
8
After the cooking time, soak the bottom of the pot in cold water for a few minutes to loosen the crispy rice. Carefully transfer the rice to a serving platter, surrounding it with the desired amount of crispy rice.
9
For a beautiful garnish, take about 2/3 cup of the rice and mix it with the dissolved saffron; sprinkle over the mound of rice.
10
Next, prepare the sautéed spinach by cooking it in lightly salted water until tender, then draining well and chopping it. Set it aside.
11
In a skillet, heat margarine or oil and add the thinly sliced onions, frying them until golden brown. Add the chopped spinach and sauté briefly to combine.
12
Turn off the heat and season with salt and pepper. Transfer the spinach and onion mixture to a serving bowl.
13
Finally, mix in a cup of soy yogurt with the spinach and onion for a creamy, tangy complement, and serve alongside the Baqala Polo.
Nutrition Information
8g
Fat
58g
Carbs
10g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Baqala Polo?
Baqala Polo is a traditional Iranian dish made with fragrant long-grain rice, tender lima beans, and vibrant dill weed.
Is Baqala Polo a vegetarian dish?
Yes, this specific recipe is vegetarian as it uses margarine and soy yogurt instead of animal products.
How many servings does this recipe make?
This recipe yields 6 servings.
What are the main ingredients in Baqala Polo?
The main ingredients are long-grain rice, frozen lima beans, dried dill weed, and saffron.
How many calories are in one serving?
There are approximately 367 calories per serving.
How do I prepare the rice for this dish?
The rice should be well-rinsed and then boiled in salted water for 5-10 minutes until firm but not crunchy.
Can I use fresh dill instead of dried?
Yes, the recipe allows for either dried or fresh dill weed.
How do I achieve a crispy bottom on the rice?
By layering melted margarine at the bottom, mounding the rice, and cooking it on medium heat for 20 minutes followed by 30 minutes on low heat.
What is the purpose of poking holes in the rice mound?
Poking holes through the rice with a tool like a chopstick helps the steam circulate and cook the rice evenly.
What is the side dish served with this rice?
It is served with a mixture of sautéed spinach, caramelized onions, and soy yogurt.
How much protein is in a serving?
Each serving contains 10g of protein.
Is this recipe high in fiber?
Yes, it provides 5g of fiber per serving.
What type of yogurt is used in this recipe?
The recipe calls for 1 cup of soy yogurt.
How do I loosen the crispy rice (Tahdig) from the pot?
Soak the bottom of the pot in cold water for a few minutes after cooking to help loosen the crispy layer.
How is saffron used in this recipe?
A small amount of saffron is dissolved in warm water and mixed with a portion of the rice to be used as a decorative garnish.
How much fat is in one serving?
There are 8g of fat per serving.
Can I use frozen spinach?
Yes, the recipe states you can use either fresh or frozen spinach.
What should the texture of the lima beans be?
The lima beans should be cooked in salted water until they are tender before being mixed with the rice.
How many carbohydrates are in a serving?
There are 58g of carbohydrates per serving.
How do I prepare the onions?
The onions should be peeled, thinly sliced, and fried in margarine or oil until golden brown.
Is it necessary to use a dish towel on the lid?
Yes, covering the lid with a dish towel helps with moisture retention during the steaming process.
What is the total cooking time for the rice steaming phase?
The total steaming time is 50 minutes: 20 minutes on medium heat and 30 minutes on low heat.
How much water is needed to boil the rice?
The recipe requires 8 cups of water for boiling 3 cups of rice.
What kind of rice is best for Baqala Polo?
Long-grain rice is the recommended variety for this Persian dish.
Is this dish suitable for special occasions?
Yes, its fragrant nature and beautiful presentation make it perfect for family gatherings or special occasions.
Can I substitute margarine with oil?
Yes, the recipe allows for the use of margarine or oil for frying the onions.
How much saffron is needed?
1/8 teaspoon of saffron dissolved in 2 tablespoons of warm water is recommended.
When should I add the salt and pepper?
Salt and pepper are added to the spinach and onion mixture after they have been sautéed.
How do I serve the saffron rice?
Mix about 2/3 cup of the cooked rice with dissolved saffron and sprinkle it over the main mound of rice on the serving platter.
Should the rice be drained after boiling?
Yes, the rice must be drained in a colander after its initial 5-10 minute boil before being mixed with beans and herbs.