Baghali Polo ba Tahdig
A fragrant and flavorful Persian-inspired rice dish popular in Iraq, featuring fluffy basmati rice cooked with dill and fava beans, served with a crispy rice crust (tahdig).
🧂 Ingredients
- 3 cups Basmati rice
- 1.5 cups Fava beans(fresh or frozen, shelled)
- 1 cup Fresh dill(chopped)
- 1/2 cup Vegetable oil or Ghee(divided)
- 2 tsp Salt(divided)
- 4 cups Water
- 1/2 cup Yogurt(plain, full-fat, for tahdig)
- 1 large Egg yolk(for tahdig)
👨🍳 Instructions
- 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
Blanch fava beans in boiling water for 2-3 minutes. Drain and set aside.
- 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
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
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
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
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
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
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.
💡 Pro Tips
- ✓Use good quality basmati rice for the best texture.
- ✓Don't skip the soaking step for the rice.
- ✓Adjust the amount of dill to your preference.
- ✓The key to perfect tahdig is a good non-stick pan and controlled heat.
🔄 Variations
- Add saffron for a richer flavor and color.
- Serve with grilled lamb or chicken.
- Incorporate dried barberries for a tangy contrast.