🇮🇷 Iran · Food
Baghali Polow
By eatmundo · August 4, 2026
🇮🇷 IRA fragrant and celebratory Persian rice dish featuring tender fava beans and abundance of fresh dill. It is traditionally served during spring, often accompanied by succulent lamb shanks.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak the basmati rice in salted water for 2 hours to ensure long, separate grains.
- 2
Boil 3 liters of water in a large pot, add 20g salt, and blanch the rice until al dente, about 7 minutes.
- 3
Drain the rice and gently fold in the fresh dill and fava beans.
- 4
Heat 30ml oil in the bottom of the pot to create the base for the crunchy tahdig.
- 5
Layer the rice mixture into the pot, forming a pyramid shape, and poke a few holes through with a spoon handle.
- 6
Drizzle melted butter and bloomed saffron water over the top.
- 7
Cover with a kitchen towel-wrapped lid and steam on very low heat for 45 minutes.
- 8
Fluff gently with a fork, ensuring the grains remain intact, and serve warm.
Frequently Asked Questions
Can I use frozen fava beans?+
Yes, frozen fava beans are perfectly acceptable if fresh ones are out of season; just thaw them before mixing.
How do I get a perfect tahdig?+
Ensure the bottom of the pot is well-oiled and do not disturb the rice while it steams to create a firm crust.
Why is the rice soaked?+
Soaking helps the grains hydrate evenly, resulting in long, fluffy, and separate rice grains rather than a sticky mess.
Can I use dried dill?+
Fresh dill is highly recommended for the color and aromatic profile, but if you must use dried, use only one-third of the amount.
