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Baghali Polo

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Amir

@drsweettooth

Icons/time 45 minutes
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Ingredients (11)

Serves 8

400g rice

1tsp turmeric

2 russet potatoes

1/4tsp saffron

60g fresh dill

1/4 cup dry dill

2tbsp hot water

12-15 cups water

2 tbsp salt

3tbsp hot butter

3tbsp oil

Method

Step 1

Wash and soak long grain basmati rice for at least 1 hour


Step 2

Roughly chop fresh dill, peel and slice your russet potatoes into round 1/2cm pieces. Mix saffron with hot water in a small container—cover the container and allow the saffron to brew/steam for 5 minutes


Step 3

Combine your soaked rice, water, 1.5tbsp salt, bring to a boil and allow the rice to boil for 1-2 minutes


Step 4

Add in your frozen baby Lima beans and allow to boil for an additional 1 minute


Step 5

Combine in your fresh dill when the rice is “al dente;” the rice should be soft on the outside and centre should be hard. To test done-ness, snap some of the cooked grains with your fingertips


Step 6

Drain your rice and immediately stop the cooking by pouring cold water over the rice


Step 7

Season your potatoes with the remaining salt and turmeric. In a pot, add your oil, and arrange the potatoes to cover the entire bottom surface of the pot


Step 8

In 3 layers, add in 1/3 of your drained rice, followed by 1/3 of your dry dill, and continue layering until you have no more rice or dill


Step 9

Allow the rice to steam on medium heat for 10-15 minutes (add a few tablespoons of water and steam for an additional 5 minutes if you don’t have enough steam). Lower the heat to medium-low, place a towel under the lid, and allow the rice to steam with the towel for an additional 10-15 minutes


Step 10

Add in your saffron water and 3tbsp of very hot butter. Fluff your rice and serve


Step 11

To serve the potato tahdig, place a large enough serving dish over the pot and gently flip the rice into the serving dish

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