Egg-Free Persian Rice with Fava Beans and Dill (Baghali Polo)

Ingredients

• 2 cups Basmati rice
• 1 cup Fava beans (shelled)
• 1 cup Fresh dill
• 1 tbsp Ground flaxseed
• 3 tbsp Water
• 3 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Turmeric

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

Instructions

1. 1Rinse the 2 cups of Basmati rice under cold water until the water runs clear. After rinsing, place the rice in a bowl and cover it with water. Add 1 teaspoon of salt to the water and let the rice soak for at least 30 minutes.
2. 2In a small bowl, combine the 1 tablespoon of Ground flaxseed with 3 tablespoons of Water. Stir well and let it sit for 5 minutes to thicken.
3. 3Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add 2 tablespoons of Olive oil to the pot. Once the oil is shimmering, carefully pour in the thickened flaxseed mixture and spread it evenly across the bottom of the pot. This layer will become the crispy tahdig.
4. 4Drain the soaked rice thoroughly. In a separate medium bowl, combine the drained rice with the 1 cup of Fava beans, 1 cup of Fresh dill (chopped), 1/2 teaspoon of Turmeric, and the remaining 1 teaspoon of Salt. Mix gently to distribute the ingredients evenly.
5. 5Carefully spoon the rice and fava bean mixture over the flaxseed layer in the pot, creating an even mound. Drizzle the remaining 1 tablespoon of Olive oil over the top of the rice mixture.
6. 6Pour 1/2 cup of water gently around the edges of the rice, trying not to disturb the mound. Cover the pot very tightly with a lid. If your lid isn't tight, you can place a clean kitchen towel over the pot before putting the lid on to create a seal. Cook over low heat (low to medium-low, around 121.1-148.9°C / 120-150°C) for 45 minutes, or until the rice is tender and the bottom layer is golden brown and crispy.
7. 7Once cooked, carefully invert the pot onto a large serving platter to reveal the crispy tahdig. Serve the Baghali Polo hot.

Substitutions

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