Shiveed Baghaleh Polo
Fresh fava bean and dill rice pilaf with saffron tahdig
Ingredients
- 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.
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