Baghala Polo Iranian Rice With Lamb Dill And Lima Beans Recipe

Experience the rich flavors of Persia with this authentic Baghala Polo recipe! Tender lamb, fragrant dill, and sweet lima beans are perfectly combined with fluffy basmati rice for a truly unforgettable culinary journey. This complete recipe, adapted from a Middle Eastern cookbook, guides you through each step, offering flexibility with fresh or frozen lima beans. Perfect for a special occasion or a weekend feast, prepare for a culinary adventure that will transport your taste buds to the heart of Iran!

Prep Time 30 mins

Cook Time 135 mins

Calories 1103.8 kcal

Protein 96g

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Baghala Polo Iranian Rice With Lamb Dill And Lima Beans

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

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

Fat

167g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Bean & Lentil Recipes Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Lamb Sheep Rice Asian Middle Eastern Iranian Persian Oven Dietary Meat Pasta Rice And Grains Long Grain Rice Equipment 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Baghala Polo Iranian Rice With Lamb Dill And Lima Beans?

Baghala Polo Iranian Rice With Lamb Dill And Lima Beans takes about 165 minutes from start to finish — roughly 30 minutes to prepare and 135 minutes to cook.

How many calories are in Baghala Polo Iranian Rice With Lamb Dill And Lima Beans?

Baghala Polo Iranian Rice With Lamb Dill And Lima Beans has approximately 1103.8 calories per serving, with about 96 g protein, 23 g carbohydrates and 105 g fat.

What ingredients do I need for Baghala Polo Iranian Rice With Lamb Dill And Lima Beans?

The key ingredients for Baghala Polo Iranian Rice With Lamb Dill And Lima Beans are Butter, Onion, Boneless Lamb Shoulder, Water, Salt, Long Grain White Rice. See the full list with measurements above.