Baghali Polo is a classic yet delicious Iranian dish. Originally, it’s a vegetarian dish, however, you can easily add ingredients such as chicken or mutton, like we have with our very own twist. Fresh herbs keep this dish fresh and zesty.

Preparation Time:15 Minutes
Cooking Time: 1 Hour
Serves: 3-4

Ingredients

  • 200g Kohinoor Extra Flavour Basmati Rice
  • ¼ large bunch of fresh Dill
  • 4 tbsp of vegetable oil
  • 2 sliced onions
  • 5 cups of water
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of black pepper
  • 500g Lamb, cubed
  • 500g broad beans

Method

  • In a large flameproof casserole, heath the oil over moderate heat. Add the lamb cubes, few at a time. As they become brown, transfer them to a plate
  • Add the onions to the casserole and fry them for a few minutes, stirring occasionally. Put the lamb back in the casserole and mix in a teaspoon of salt, cinnamon, pepper and water
  • Reduce the heat to low, cover the pan and simmer for 35 minutes or until the lamb is tender. Put the lamb, onion and cooking liquid into a bowl and set aside
  • Preheat the oven to moderate 175°c. Half fill a large saucepan with water and bring to boil over high heat. Add the rice and remaining salt, parboil for 1 minute and drain. In the same pan, parboil the bans for 10 to 15 minutes or 1 minute if the beans are frozen
  • Pour the butter into the casserole and put half the rice, beans and dill on top. With a slotted spoon, transfer the lamb and onions to casserole. Spread the remain beans dill and rice on top of the meat and pour over the liquid in which the lamb was cooked
  • Put the casserole over high heat and bring to boil
  • Remove the casserole, cover it and put it in the oven for 30 minutes, or until the rice is cooked and all the liquid is absorbed. Serve immediately and enjoy!

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