Persian Dill Rice is called Baghali Polo, but mine is a little different than most Persian dill rice recipes. I add edamame instead of lima beans because I prefer the taste. This buttery rice permeates with the flavor of fresh dill and edamame and is ready in under 30 minutes. Serve with sumac chicken, fish, or shish kabobs.
Because dill is one of my favorite herbs, I have always loved baghali polo. I make it a point to order Baghali Polo whenever I eat at a Persian restaurant.
Baghali Polo usually comes with lima beans, but I'm swapping edamame beans instead. Why you ask? Well, edamame are lower in carbs and higher in protein which makes them an ideal substitute! Plus, I think they taste better, don't you?
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😍 Why You'll Love This Recipe
- This Persian dill rice recipe is easy, quick, and most importantly, delicious!
- Baghali Polo makes a perfect vegetarian dish, especially with grilled vegetables.
- Leftovers taste just as great the next day and the day after that!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Rice: Although I prefer Jasmine rice, traditionally, Basmati rice is used to make Persian dill rice. Feel free to use either.
- Dill: Fresh dill is used in this rice and should not be replaced with dried dill weed or another herb.
- Edamame: Frozen edamame beans are used in the recipe but you can use lima beans if you prefer.
🍚 How to Make Baghali Polo
Step 1: Add butter and oil in a medium-sized Dutch oven. Saute the dill and edamame for a few minutes.
Step 2: Rinse and drain the rice to remove excess starch. Add rice to the same pot. Cook, while stirring for a few additional minutes
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Step 3: Add water and salt and stir to combine. Bring to a boil, then cover the pot with the lid and simmer for 20 to 25 minutes. Stir at least once while cooking.
Step 4: Fluff baghali polo with a fork before serving. Add a squeeze of fresh lemon, if desired.
🍽 Serving Suggestions
Whether you decide to make Baghali Polo the traditional way (with lima beans) or my version (with edamame) the following serving suggestions still apply.
If you are a vegetarian, baghali polo is a wonderful recipe because it contains an ample amount of plant-based protein. It would definitely be satisfying on its own. Otherwise, I recommend serving it with Chicken Souvlaki, Zaatar Chicken, Masgouf, or Goat Kofta kabobs. Grilled vegetables or an Arabic salad will round off the meal nicely.
👩🏼🍳 Pro Tips
- For the perfect Persian dill rice, use 1 to 1 ¼ cups of water for each cup of rice.
- If you prefer stickier rice, add more water.
- Be sure to use Jasmine rice, instead of Basmati for stickier rice.
- If you love dill, you can use as much as one cup of fresh dill in this recipe.
- Dill weed should not be used to replace fresh dill when making Baghali Polo. It won't do the recipe justice.
- If you're not worried about calories. Add an additional tablespoon or two of butter.
🥘 More Rice Recipes
If you enjoy this Persian dill rice recipe, be sure to try these other rice dishes!
📖 Recipe
Persian Dill Rice (Baghali Polo)
Equipment
Ingredients
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- ½ cup fresh dill
- ½ cup shelled edamame
- 1 cup Jasmine rice or Basmati rice
- 1¼ cup water
- 1 teaspoon salt
Instructions
- Add butter and oil in a medium-sized Dutch oven. Saute the dill and edamame for a few minutes.
- Rinse and drain the rice to remove excess starch. Add rice to the same pot. Cook, while stirring for a few additional minutes.
- Add the water and salt and stir to combine. Bring to a boil, then cover the pot with the lid and simmer for twenty to 30 minutes minutes. Stir at least once while cooking.
- Fluff Baghali Polo with a fork before serving.
Notes
- For the perfect Baghali Polo, use 1 to 1 ¼ cups of water for each cup of rice.
- If you prefer stickier rice, add more water.
- Be sure to use Jasmine rice, instead of Basmati for stickier rice.
- If you love dill, you can use as much as one cup of fresh dill in this recipe.
- Dill weed should not be used to replace the fresh dill in this recipe. It won't do the recipe justice.
- If you're not worried about calories. Add an additional tablespoon or two of butter.
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