👨‍🍳 Instructions

1. 1

   Rinse basmati rice until water runs clear. Soak in salted water for at least 30 minutes.

   💡 Tip: Soaking helps rice cook evenly and become fluffy.
2. 2

   Blanch fava beans in boiling water for 2-3 minutes. Drain and set aside.

3. 3

   Drain the soaked rice. In a large pot, bring 4 cups of water to a boil. Add 1 tsp salt and cook the rice for 5-7 minutes until it's partially cooked but still firm.

4. 4

   Drain the rice thoroughly. In the same pot, heat 2 tbsp of oil or ghee over medium heat. Mix the drained rice with chopped dill and blanched fava beans. Add the remaining 1 tsp salt.

   💡 Tip: Ensure the dill is evenly distributed.
5. 5

   Create a mound of the rice mixture in the pot. Make several steam vents by poking holes with a skewer or the handle of a wooden spoon.

   💡 Tip: Steam vents allow steam to escape and cook the rice evenly.
6. 6

   Cover the pot tightly with a lid, wrapping it in a clean kitchen towel to absorb excess moisture. Cook on low heat for 40-45 minutes, or until the rice is fully cooked and the bottom forms a crispy crust.

   💡 Tip: A low, steady heat is crucial for developing the tahdig.
7. 7

   For the tahdig: In a small bowl, whisk together yogurt and egg yolk. Spread this mixture evenly on the bottom of a separate non-stick pan. Spoon about 1 cup of the cooked rice mixture over the yogurt mixture and mix well.

   💡 Tip: This layer will form the crispy base of the tahdig.
8. 8

   Heat 2 tbsp of oil or ghee in the non-stick pan over medium heat. Carefully transfer the rice-yogurt mixture into the hot pan, pressing it down to form an even layer. Cook for 10-15 minutes until golden brown and crispy.

   💡 Tip: Adjust heat to prevent burning.
9. 9

   To serve, invert the pot of rice onto a serving platter to reveal the tahdig. Serve the fluffy Baghali Polo with the crispy tahdig on the side or on top.