Baghali Polo is a fragrant and fluffy rice dish that pairs the pleasant flavours of dill, basmati rice and saffron with plump soft broad beans. All topped with a delightful crunchy golden crust.
Wash rice and cook in and salt in 5 cups of water for approximately 7 minutes. Rice should still be firm.
Add broad beans in the rice, cook for a further 1 minute. Drain rice and broad beans.
In the same pot, add vegetable oil and 4 tablespoons of water. Layer lettuce flat on the bottom of the pot and arrange slices of garlic on top of the lettuce. Make alternate layers of rice mixture and dill.
Steam rice with lid on low heat for 30 minutes.
During the last 10 minutes, add the butter in small pieces all over the rice and sprinkle the ground saffron on the top layer of the rice.
To serve, either flip onto serving tray for upside down rice, or carefully scoop the rice into serving tray and remove the bottom crispy layer separately.
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