This is one of many mixed rice dishes in Persian cuisine, and I would say my all-time favorite! The second favorite being Zereshk Polo, rice with barberries, and saffron.

This rice dish is typically served with stewed beef or lamb as well as roasted or stewed chicken with the usual Persian spice mixture called advieh and saffron. A side of yogurt or fire-roasted pickled eggplants (Liteh Bademjan) would complete this dish!

There are a few variations to this dish; the fava beans can be eliminated or replaced with lima beans. The herbs can also be expanded to include parsley, cilantro, and fenugreek leaves.

Lubia Polo – Rice with green beans and beef

by thecaspianchef June 4, 2019

Adas Polo – Turmeric rice with lentils

by thecaspianchef February 9, 2020

Kalam Polo Shirazi – Kohlrabi and rice pilaf with meatballs

by thecaspianchef April 8, 2020

Salad Shirazi – Cucumber and tomato salad with dried mint dressing

by thecaspianchef July 20, 2021

Kabuli Pulao – Afghan rice and carrot pilaf with lamb

by thecaspianchef September 7, 2021

Zereshk Polo – Saffron barberry rice pilaf

by thecaspianchef January 18, 2020

Shiveed Baghaleh Polo

Fresh fava bean and dill rice pilaf with saffron tahdig

5 from 35 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Persian

Servings 4

Ingredients

  

1x2x3x

• 2 cups white basmati rice, soaked for 1 hour and rinsed
• 8 1/4 cups water, divided
• 2 tablespoons salt, for parboiling the rice and will be rinsed out.
• 1/2 cup dill weed, dry
• 2 cups fava beans, fresh or frozen
• 4 tablespoons oil, divided
• 1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water

Instructions

 

• In a large covered pot, bring 8 cups of water and salt to a boil.
• Add the rinsed rice and boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.
• Turn the heat off, remove and strain about one cup of the boiled rice and place in a small bowl. Combine with 1 tablespoon of the saffron-water mixture and gently mix. Set aside.
• Add the dill and fresh fava bean to the big pot with the remainder of the rice and gently stir.
• Drain the rice mixture in a colander and set aside while you prepare the pan.
• Add 2 tablespoons of oil to a non-stick pot.
• Spread the saffron rice evenly in the bottom of the pot. This will be the crispy rice referred to as the Tahdig.
• Pour the remainder of the rinsed rice, fava bean and dill mixture to the pot and lightly fluff with a fork.
• Evenly drizzle the remaining 2 tablespoons of oil over the top of the rice.
• Pour 1/4 cup of water evenly over the top of the rice. Wrap the lid with a clean towel and place on top of the pot. This will allow the rice to steam.
• Steam the rice over medium-low heat for about 45 minutes.
• Pour the remaining 1 tablespoon saffron water over the top of the rice. Turn off the heat and allow to cool for 5 minutes before serving.
• Cautiously and swiftly invert the rice out of the pot and place on a large serving platter.

Notes

Serve with chicken, beef, or lamb stew or with a white-fleshed fish. 

Keyword dill, fava beans, rice

Tried this recipe?Let us know how it was!