Bagali Shevid Polo

My best friend in high school had a sister who was married to a Persian man who made the most interesting dish.   It was an acquired taste.   It contained so much fresh dill that the rice was green.   It’s the only time I’ve ever eaten fava beans and liked them.   I could very well see this dish as a side with lamb (yum) or chicken.   The yoghurt makes the dish complete.


  • Rice : 700 gram
  • Baby lima beans : 300 gram
  • Butter
  • 3 cups of fresh dill
  • 3 medium potatoes, (optional)
  • 1/4 teaspoon saffron
  • Salt and pepper 
  • Prepare the rice. Melt 4 tablespoons butter in a non-stick saucepan. 
    Arrange potato slices in single layer in saucepan.
    Spread one-third of prepared rice over potatoes. Salt and pepper.
    Cover with half of lima beans, and half of dill.
    Cover with half of remaining rice and remainder of lima beans and dill.
    Top with remaining rice. Keep ingredients mounded high in center so steam
    can circulate. Sprinkle enough water over rice. Slice remaining butter,
    place over rice. Cover rice with waxed paper. Wrap cover of pot in kitchen
    towel and place over saucepan to keep steam inside.
    Cook over medium-high heat 8 minutes, reduce heat to low, and cook 35 minutes or until rice is soft and fluffy.

    Set 1 cup rice aside. Mound remaining rice on serving dish. Remove potatoes from saucepan with spatula and place around rice or in separate dish. Sprinkle reserved cup of rice with saffron and mix well. Spread saffron rice on top of plain rice. Spoon unflavoured yoghurt on  top.


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