Baghali Polo ba Mahiche Recipe (Persian Dill rice With Lima Beans)

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Baghali Polo or Persian dill rice with lima beans is one of the most famous Persian foods. You can hardly find a person who does not like Baghali Polo.

This fantastic mixed rice is served with lamb or chicken. Baghali Polo ba Mahicheh is dill and lima bean rice with lamb shank. It is one of the most common main courses in Persian ceremonies or Parties.

As the name shows, our today’s food is made of rice, dill, lima beans, and bloomed saffron. Join me to cook this delicious food with the Baghali Polo ba Mahiche Recipe.

Table of Contents

Baghali Polo Recipe Ingredients

Baghali Polo Mahicheh ingredients — Baghali Polo ba Mahicheh ingredients

Cooking Baghali Polo has two parts. One of them is cooking mixed rice, and the second part is cooking the chicken or meat served with Baghali Polo.

In Baghali Polo section, we need Persian rice or basmati rice, fresh or dried dill, lima beans or fava beans, butter, and salt.

Then it is your choice to choose between chicken (baghali polo ba morgh) or meat to serve with Baghali Polo. You can cook the chicken in the tomato sauce like the chicken in Zereshk Polo ba Morgh or cook it with saffron sauce. Also, you can use beef or lamb. I prefer using a lamb shank or neck part (baghali polo ba gardan). Today I am cooking lamb shank in tomato sauce. We need lamb shank, onion, garlic, tomato paste, salt, black pepper, and turmeric.

Baghali Polo ba Gosht Recipe

baghali polo ba gardan — Baghali polo recipe

For making Baghali polo, we need to wash and soak the rice. For washing and soaking the rice:

Pour 3 cups of rice into a bowl of water and stir them.
Drain the water, add fresh water again to the rice, and stir.
Repeat it till the water is clear after stirring.
Add two tablespoons of salt to the bowl of clear water and the rice, and let them soak for an hour.
Bring a pot of water with one tablespoon of salt and heat it till boiling. When the water is boiling, pour the soaked rice into a colander.
Then pour it into the boiling water. Add 1 1/2 cups of green lima beans to the boiling water.
Let them boil till the rice comes up and rice and lima beans are almost soft. Pour rice and lima beans into the colander. Splash cold water on them.
Bring a non-stick pot, pour six tablespoons of vegetable oil in the pot. Place a flatbread or layered potato in the pot for Tahdig.
Splash a little water on the flatbread. Then pour half of the parboiled rice and lima beans on the flatbread.
Place 2 cups of chopped fresh dill or 1 cup of dried dill on the rice. Pour another layer of rice and lima beans on the dill.
The rice should be like a pyramid in the pot. Make two or three holes in the rice to let the steam rises better. Pour ½ cup of water around the rice and five tablespoons of vegetable oil on the rice.
Cover the pan and let them steam for 5 minutes on high heat and 45 minutes on low heat. Our Baghali Polo is ready!

Note: If you use dried lima beans, wash and soak them like rice. Then cook them separately until making them soft.

How to Cook Mahicheh (lamb shank in tomato sauce)

baghali polo ba mahiche recipe — Mahicheh recipe

For making Mahicheh:

Chop a medium-sized onion into small pieces.
Saute the onion with four tablespoons of vegetable oil till making them golden-brown.
Add 1 tablespoon of turmeric to the onion and stir them.
Place 1 kg lamb shank on the onion.
Heat the meat till making its all sides brown.
Add two halved garlic cloves, one cinnamon stick, four tablespoons of bloomed saffron, and one chopped onion to the meat. You can also add vegetables like carrots and potatoes to the meat.
Pour water with a tablespoon of tomato paste in the pot till it covers the meat.
Cover the pot and let the lamb shank cook for about 1 ½ hours.
Put a fork in the meat carefully, and if it is tender, our meat is ready. Otherwise, let it cook for some minutes covered till the meat is tender.
Add 1/2 tablespoon of salt and 1/2 tablespoon of black pepper to the meat and stir its broth when the meat is prepared.
Heat the pan for 15 minutes.
Check the broth; heat it without cover for a while if it is too watery.

Our delicious lamb shank in tomato sauce is ready!

How to Serve Baghali Polo ba Mahicheh?

For serving dill rice with lima beans:

Add 50 gr butter to the rice and mix them gently.
Pour four tablespoons of rice into two tablespoons of bloomed saffron and make golden rice for garnish.
Serve Baghali Polo into a platter.
Pour golden rice on the Baghali Polo.
Serve lamb shank in another platter and pour some tablespoons of meat broth on them.
Pour the remaining meat broth into a bowl.
Divide the Tahdig into equal parts for everyone.

Enjoy your dish!

We hope you try and prepare your Baghali Polo at home and enjoy it. Tell us what you serve with your food and how it tastes. We would be glad to hear more from you.

For further amazing Persian recipes visit cookingcounty.com

Tips on Baghali Polo ba Mahiche Recipe

It is not advisable to lower the flame when boiling the rice. In order to save time, don’t forget to cover the pot when the water is boiling.
When the rice is mushy in the wrapping meat and firm in the center, you should remove it from the boiling water.
When steaming, butter can be used in place of water and oil.

Cook the wide beans for more than five minutes if you’re using frozen ones.

In place of fresh dill, you can use dried dill to make Baghali Polo Ba Mahiche. Layer the rice with two teaspoons of dried dill while it’s cooking.

In general, using dry dill is preferable when preparing this meal.
While dried rice darkens the rice and lends a softer scent to the meal, fresh rice enhances the food’s color and fragrance.
To prevent the rice from drying out at the conclusion of the cooking process, it is preferable to use extra water and oil while boiling the rice when using dried dill.
Use thick-brewed saffron; the more water you add to the brewing process, the lighter the saffron gets and the more saffron you need to get the right hue.
The rice gets mushy when there is too much water in it.
A teaspoon of ground saffron, two tablespoons of boiling water, and two pieces of ice are combined to brew saffron.
To ensure that the saffron scent does not fade, some people add brewed saffron to the Lamb Shank towards the end of cooking.
To cook the muscles, add specific meat spices or a blend of cumin, black pepper, cardamom, paprika, shredded nutmeg, rosemary, and coriander seeds.
The flavor of the cooked mahiche is enhanced by the use of beef stock tablets.
To achieve a crimson tint in your muscle sauce, you may sauté some tomato paste separately and then pour it into the muscle.

Benefits of Baghali Polo ba Mahiche

Beans:

Avoid bone deterioration
bolster the immunological system
Boost your body’s energy

blood sugar regulation
Handling the symptoms of Parkinson’s illness
Treating the gastrointestinal tract, managing gastritis, ulcers, diarrhea, and constipation
kidney infection and edema treatment, kidney stone extraction

Dill:

Indigestion and flatulence treatment
Management of muscular contraction and spasm
Lowering cholesterol and inflamed liver
Treatment for dysentery, diarrhea, vomiting, and hiccups

Variations of Baghali Polo ba Mahiche

There are several methods to infuse Baghali polo ba Mahiche with distinctive tastes. Trying out various spices, like paprika, cumin, turmeric, or saffron, is one way. These spices can improve the dish’s flavor and fragrance. To make the meal more savory and healthful, one may also include different veggies. Diced carrots, chopped onions, or sliced bell peppers, for instance, may give the rice a burst of flavor and color. Not only do variants provide readers more alternatives, but they also enable them to customize the recipe to suit their individual tastes.

FAQs on Baghali Polo ba Mahiche Recipe

Can I use dried dill with fresh dill?

Although dried dill is also acceptable, fresh dill has a more lively taste. Use roughly one-third of the fresh dill if you’re using dried dill.

What might I use in place of the fava beans?

You may also use green peas or lima beans instead, but the taste will be a little different.

How can I enhance the flavor of the lamb shank?

For a richer flavor, marinate the lamb shanks overnight in a mixture of spices, garlic, and a little amount of yogurt or lemon juice.

Baghali Polo Recipe (Persian Dill rice With Lima Beans)

Recipe by FerdosCourse: Main coursesCuisine: Persian foodDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

550

kcal

Baghali Polo or Persian dill rice with lima beans is one of the most famous Persian foods. It is made of rice, dill, lima beans, and saffron. Also, Baghali Polo is served with lamb or chicken.

Ingredients

Baghali Polo
3 cups of rice
1 1/2 cups green lima beans
11 tablespoons vegetable oil
2 cups chopped fresh dill or 1 cup dried dill
50 gr butter
flatbread or layered potato for Tahdig
Mahicheh (lamb shank in tomato sauce)
2 medium-sized onion
4 tablespoons vegetable oil
1 tablespoon of turmeric
1 kg lamb shank/beef/ lamb
2 halved garlic cloves
1 cinnamon stick
1 tablespoon tomato paste
1/2 tablespoon salt
1/2 tablespoon black pepper
4 tablespoons bloomed saffron

Directions

Baghali Polo
Pour 3 cups of rice into a bowl of water and stir them.
Drain the water, add fresh water again to the rice, and stir.
Repeat it till the water is clear after stirring.
Add two tablespoons of salt to the bowl of clear water and the rice, and let them soak for an hour.
Bring a pot of water with one tablespoon of salt and heat it till boiling.
When the water is boiling, pour the soaked rice into a colander. then pour it into the boiling water.
Add 1 1/2 cups of green lima beans to the boiling water. Let them boil till the rice comes up and rice and lima beans are almost soft.
Pour rice and lima beans into the colander. Splash cold water on them.
Bring a non-stick pot, pour three tablespoons of vegetable oil in the pot. Place a flatbread or layered potato in the pot for Tahdig.
Splash a little water on the flatbread. Then pour half of the parboiled rice and lima beans on the flatbread.
Place 2 cups of chopped fresh dill or 1 cup of dried dill on the rice.
Pour another layer of rice and lima beans on the dill. The rice should be like a pyramid in the pot.
Make two or three holes in the rice to let the steam rises better. Pour ½ cup of water around the rice and three tablespoons of vegetable oil on the rice.
Cover the pan and let them steam for 5 minutes on high heat and 45 minutes on low heat. Our Baghali Polo is ready!
Mahicheh (lamb shank in tomato sauce)
Chop a medium-sized onion into small pieces.
Saute the onion with four tablespoons of vegetable oil till making them golden-brown.
Add 1 tablespoon of turmeric to the onion and stir them.
Place 1 kg lamb shank on the onion.
Heat the meat till making its all sides brown.
Add two halved garlic, one cinnamon stick and one chopped onion to the meat.
Pour water with a tablespoon of tomato paste in the pot till it covers the meat.
Cover the pot and let the lamb shank cook for about 1 ½ hours.
Put a fork in the meat carefully, and if it is tender, our meat is ready. Otherwise, let it cook for some minutes covered till the meat is tender.
Add one tablespoon of salt, one tablespoon of black pepper, and four tablespoons of bloomed saffron to the meat and stir its broth when the meat is prepared.
Heat the pan for 15 minutes.
Check the broth; heat it without cover for a while if it is too watery. Our delicious lamb shank in tomato sauce is ready!
How to serve Baghali Polo ba Mahicheh?
Add 50 gr butter to the rice and mix them gently.
Pour four tablespoons of rice into two tablespoons of bloomed saffron and make golden rice for garnish.
Serve Baghali Polo into a platter.
Pour golden rice on the Baghali Polo.
Serve lamb shank in another platter and pour some tablespoons of meat broth on them.
Pour the remaining meat broth into a bowl.
Divide the Tahdig into equal parts for everyone.

Recipe Video

Notes

Baghali Polo can be served with lamb or chicken.
You can also add cumin to the layered rice.
It is possible to add vegetables like carrots and potatoes to the meat.
If you use dried lima beans, wash and soak them like rice. Then cook them separately till making them soft.