Gluten-Free Baghali Polo (Fava Bean Rice)

Ingredients

• 2 cups Gluten-free basmati rice
• 1.5 cups Fava beans (fresh or frozen)
• 1 cup Fresh dill
• 4 tablespoons Butter or ghee
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Measure 2 cups of gluten-free basmati rice into a bowl. Rinse the rice under cold running water several times until the water runs clear, then cover the rice with water and let it soak for 30 minutes. While the rice soaks, prepare the fava beans: if using fresh fava beans, blanch them in boiling water for 1 minute, then drain and remove the outer skins. If using frozen fava beans, no peeling is needed. Set the fava beans aside.
2. 2In a large heavy-bottomed pot, bring 6 cups of water to a rolling boil over high heat. Add 1 teaspoon of salt to the boiling water. Drain the soaked 2 cups of gluten-free basmati rice and add it to the pot. Cook for 5 to 7 minutes, or until the rice is partially cooked and still firm to the bite (al dente). Drain the rice immediately and rinse it under cold running water to stop the cooking process. Set the par-cooked rice aside.
3. 3In the same large heavy-bottomed pot, add 1 tablespoon of olive oil and heat it over medium heat (350°F / 175°C) for 1 minute. Arrange the par-cooked rice in an even layer at the bottom of the pot. Scatter the prepared 1.5 cups of fava beans and the 1 cup of fresh dill over the rice. Dot the top with 4 tablespoons of butter or ghee.
4. 4Cover the pot tightly with a lid. To ensure a good seal, you can place a clean kitchen towel between the pot and the lid. Place the pot over low heat (275°F / 135°C) and cook for 45 minutes. You should hear a gentle steaming sound, and the aroma of dill and rice will become noticeable.
5. 5After 45 minutes, carefully remove the lid. The rice should be tender and fully cooked. Gently fluff the Baghali Polo with a fork, mixing the rice, fava beans, and dill together. Season with 0.5 teaspoon of black pepper. Serve the Gluten-Free Baghali Polo hot.

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