Dairy-Free and Nut-Free Baghali Polo (Fava Bean Rice)

Ingredients

• 2 cups Basmati rice
• 2 cups Fresh or frozen fava beans
• 1 cup Fresh dill
• 4 tablespoons Olive oil
• 3 cups Water
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 2 cups of Basmati rice under cold running water in a fine-mesh sieve until the water runs clear, about 1 minute.
2. 2Place the rinsed rice in a bowl and cover it with 3 cups of water and 1 teaspoon of Salt. Let it soak for at least 30 minutes.
3. 3In a large heavy-bottomed pot (at least 4-quart capacity), bring 3 cups of fresh water to a rolling boil over high heat. Carefully drain the soaked rice and add it to the boiling water. Cook for 5 to 7 minutes, or until the rice grains are slightly softened but still firm in the center. Drain the rice thoroughly in a sieve.
4. 4Wipe the inside of the same large pot dry with a paper towel. Add 2 tablespoons of olive oil to the pot and heat it over medium heat, about 150°C, until it shimmers, approximately 1 minute.
5. 5Gently place half of the drained rice into the pot. Scatter half of the 2 cups of fava beans and half of the 1 cup of fresh dill over the rice. Repeat with the remaining rice, fava beans, and dill, creating two distinct layers.
6. 6Drizzle the remaining 2 tablespoons of olive oil evenly over the top layer of rice. Cover the pot tightly with a lid. If your lid is not tight-fitting, you can place a piece of aluminum foil or parchment paper over the pot before putting on the lid to create a seal.
7. 7Cook over low heat for 40 to 45 minutes. The heat should be just enough to create steam, around 120°C if using a thermometer. Listen for a gentle sizzling sound, and the rice should smell fragrant. The rice is done when it is fully cooked, tender, and fluffy. Carefully remove the lid, allowing the steam to escape.
8. 8Serve the Baghali Polo hot.

Substitutions

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