Ingredients for Baghala Polo Iranian Rice With Lamb Dill And Lima Beans
- 1/4 cup butter
- 1 large onion, chopped
- 1 1/2 lbs boneless lamb shoulder, cut into 1-inch cubes
- 8 cups water
- Salt, to taste
- 3 cups basmati rice
- 1 cup fresh dill, chopped
- 2 cups dried or 10 ounces frozen baby lima beans
- 1 teaspoon saffron threads
- 1/2 cup olive oil
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- Freshly ground black pepper, to taste
- 1/4 cup barberries (optional)
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How to Make Baghala Polo Iranian Rice With Lamb Dill And Lima Beans
- Rinse the basmati rice thoroughly under cold water until the water runs clear.
- If using dried lima beans, soak them in water overnight. If using frozen, thaw completely.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the lamb cubes to the pot and brown on all sides. Season with salt, pepper, turmeric, and cinnamon.
- Add the soaked (or thawed) lima beans, saffron (if using), and 4 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until the lamb is tender.
- In a separate pot, gently simmer the rinsed rice in 4 cups of water, until cooked but not mushy (about 15-20 minutes). Drain any excess water
- Grease a large pot with butter or ghee (optional). Layer half of the cooked rice at the bottom of the pot.
- Add the lamb and lima bean mixture on top of the rice layer, sprinkle with the chopped dill and barberries(if using).
- Layer the remaining rice on top. Gently press down.
- Cover the pot, reduce the heat to very low, and let it steam for about 30 minutes, or until the rice is fluffy and the flavors have melded.
- Gently fluff the rice with a fork before serving. Garnish with extra dill, if desired.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
3g
Fat
167g
Carbs
23g
