Persian Rice with Fava Beans and Dill (Baghali Polo)

Ingredients

• 2 cups Basmati rice
• 1 cup Fava beans
• 1 cup Fresh dill
• 2 tbsp Olive oil
• 1 tsp Salt

Instructions

1. 1Measure the 2 cups of Basmati rice into a large bowl. Rinse the rice under cold running water until the water runs clear. Add 1 teaspoon of salt to the rinsing water, then fill the bowl with enough water to cover the rice. Let the rice soak for at least 30 minutes.
2. 2If you are using fresh fava beans, remove them from their pods. If you are using frozen fava beans, make sure they are thawed. Measure out 1 cup of fava beans.
3. 3Finely chop the 1 cup of fresh dill.
4. 4Drain the soaked 2 cups of Basmati rice. Bring a large pot of water to a rolling boil. Add the drained rice to the boiling water and cook for 6 to 8 minutes, until the rice is partially cooked but still firm to the bite. You should see the grains start to soften but not become fully tender.
5. 5Drain the partially cooked rice in a colander and rinse it thoroughly with cold running water to stop the cooking process. Set aside.
6. 6In a large, heavy-bottomed pot, create layers using the drained rice, the 1 cup of fava beans, and the chopped 1 cup of fresh dill. Start with a layer of the partially cooked rice, then add a layer of the fava beans, and finish with a layer of the fresh dill. Repeat these layers if necessary, ending with a layer of rice on top.
7. 7Drizzle the 2 tablespoons of olive oil evenly over the top layer of rice. Carefully add 1/2 cup of water to the pot. Cover the pot tightly with a lid.
8. 8Place the covered pot over low heat. Steam the rice, fava beans, and dill for 30 to 40 minutes. The rice should be fully cooked, tender, and fluffy, and you may hear a gentle steaming sound. The bottom layer of rice may form a golden crust (tahdig).
9. 9Carefully remove the pot from the heat. Let the rice rest, covered, for 5 minutes before serving to allow the steam to distribute evenly. Serve the Persian Rice with Fava Beans and Dill hot.

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