Iranian Rice with Beans and Dill Weed (Baqala Polo)

May 22, 2023May 22, 20230 0
Iranian Baqala Polo: Savory Rice with Beans and Dill Weed
in Main

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups long-grain rice , well-rinsed
8 cups water
salt
1/4 cup melted margarine
1/8 teaspoon saffron , dissolved in 2 tbs warm water ( optional )
1 lb frozen lima beans
1/4 cup dried dill weed , or 3/4 cup fresh
1 lb spinach , fresh or frozen
2 medium onions , peeled and thinly sliced
2 tablespoons margarine or 2 tablespoons oil
salt and pepper
1 cup soy yogurt

Nutrision Information

Servings Per Recipe
6
Calories
445
Sugar
2g
Fat
12g
Baqala Polo is a popular Persian dish, often served as a main course for special occasions or family gatherings. The combination of tender, fluffy rice with lima beans, spinach, and dill weed creates a unique and delicious flavor that is sure to impress. This recipe is easy to make and can be customized to your liking by adding other vegetables or meat. The saffron water adds an extra layer of fragrance and flavor, but it can be left out if you don't have any on hand. Serve this dish with a side of yogurt or salad for a complete meal that is both delicious and nutritious.

Instructions

1.In a large pot, bring 8 cups of water to a boil. Add the rinsed rice and 1 tablespoon of salt, and boil for 6-8 minutes, stirring occasionally. The rice should be slightly al dente.
2.Drain the rice and rinse with cold water.
3.Add 2 tablespoons of margarine or oil to a large non-stick pot and heat over medium-high heat. Add the sliced onions and cook until soft and slightly golden, stirring occasionally.
4.Add the lima beans, spinach, and dried dill weed (if using fresh dill, add it at the end). Season with salt and pepper, and cook for 5-7 minutes until the vegetables are tender.
5.In a small bowl, dissolve 1/8 teaspoon of saffron in 2 tablespoons of warm water (optional).
6.Add the cooked rice to the pot and mix with the vegetables. Drizzle with melted margarine and saffron water, if using. Toss with a fork to mix everything together.
7.Cover the pot with a clean dish towel and then a tight-fitting lid. Reduce the heat to low and cook for 45-50 minutes, or until the rice is fully cooked and fluffy.

PROS

This dish is a delicious combination of savory and fragrant flavors.
The lima beans provide a creamy texture that complements the delicate taste of dill weed.

The recipe is easy to follow and requires minimal preparation time.

CONS

The dish is high in carbohydrates and may not be suitable for low-carb diets.

It can take some time to properly cook the rice and vegetables, so it may not be the best option if you are in a rush.

HEALTH & BENEFITS

The dish contains a good amount of fiber, protein, and vitamins.
Lima beans provide important nutrients such as iron, folate, and potassium, while dill weed has been shown to have anti-inflammatory and anti-bacterial properties. Spinach is also a great source of vitamin K and iron.

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