Persian Dill Rice (Baghali Polo)
This delicious and healthy Persian Dill rice is made with edamame instead of lima beans, which is the traditional way to make Baghali Polo. I think my version is better!
Servings: 4 servings
Calories: 308kcal
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.
Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 50g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 666mg | Fiber: 3g | Sugar: 0g
