Entree: Iran – Caspian / Gilan – شوید باقلا پلو ➤ Shevid Bāghalā Polo (Rice cooked with fresh dill and fava beans, often served with a crisp tahdig)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 1 hr 5 min

Total 2 hrs

Ingredients

- 3 cups (600 g) long-grain basmati rice
- 2 cups (300 g) shelled fresh or frozen fava beans
- 3 packed cups (120 g) fresh dill, chopped
- 2 large eggs, approx. 100 g
- 4 tbsp (60 g) unsalted butter
- 3 tbsp (45 ml) vegetable oil
- 1/2 tsp (1 g) ground black pepper
- 2 tsp (12 g) kosher salt, plus 1 tbsp (18 g) for parboil water
- 1/2 tsp (0.5 g) saffron threads, crushed
- 2 tbsp (30 ml) hot water (for saffron)
- 8 cups (1.9 L) water for soaking/parboiling rice
- 1 lemon, cut into wedges for serving (optional)

Instructions

1. Rinse the rice in cold water until the water runs nearly clear, then soak the rice in 8 cups (1.9 L) cold water with 1 tbsp (18 g) salt for 30–60 minutes.
2. Meanwhile, if using fresh fava beans, blanch in boiling water 1–2 minutes then shock in ice water and peel; if using frozen, thaw and drain. Bring 4 cups (950 ml) water to a simmer, add shelled fava beans and simmer 3–4 minutes until just tender, drain and set aside.
3. In a small cup, crush saffron threads and bloom with 2 tbsp (30 ml) hot water; set aside to infuse.
4. Bring a large pot of water to a boil. Drain the soaked rice and add to the boiling water with 1 tbsp (18 g) salt. Boil, stirring occasionally, until grains are al dente and the center is just opaque, about 6–8 minutes. Drain the rice in a fine mesh sieve and set aside.
5. In a large nonstick or heavy-bottomed pot for steaming, heat 2 tbsp (30 g) butter and 2 tbsp (30 ml) oil over medium heat. Beat the eggs lightly and stir into the butter/oil to make a thin egg layer for tahdig; spread evenly across the bottom.
6. In a bowl, combine half the drained rice with the chopped dill and the cooked fava beans; mix gently. Reserve the remaining plain rice for the top layers.
7. Spoon a layer of the dill–fava rice mixture into the pot over the egg layer, then alternate with layers of plain rice, finishing with a final layer of the dill–fava mixture. Drizzle the saffron infusion and remaining 2 tbsp (30 g) butter melted over the top; poke several holes through the rice to allow steam to pass.
8. Cover the pot with a tight-fitting lid (wrap the lid with a clean towel to catch steam if desired), bring to medium-high heat for 2–3 minutes to create steam, then reduce to low and steam for 30–40 minutes until rice is fully tender and a golden tahdig forms on the bottom.
9. Turn off the heat and let rest 5 minutes. To serve, invert the pot onto a large platter or scoop rice carefully so that tahdig remains in pieces; garnish with additional chopped dill and serve with lemon wedges if desired.
10. Serve hot as a main rice entree; traditionally accompanied by braised lamb or simple yogurt and fresh herbs from the Caspian region.