It’s officially spring, right? Nothing says spring better than a herby green rice with emerald-green broad beans.
This rice is called baghali polo (broad bean rice) in Persian. It’s an absolute favourite of Persian families and is found in almost any restaurant. In spring when broad beans appear in the markets in their green pods people buy huge bags to shell and freeze for the rest of the year. It won’t be an exaggeration if I say freezing loads of broad beans is one of the main reasons Iranian homes have to have huge freezers!
What gives this lovely rice its characteristic aroma is dill, fresh or dried or even both like in my recipe. Dill is widely used in Persian cooking. According to ancient Persian medical wisdom dill is a “warm” herb and broad beans are “cold” so using the two together balances the dish, making it a healthy one.
“Warm” and “cold” don’t refer to actual heat at all. It’s the composition of natural elements and nutrition occurring in any given ingredient that gives it it’s “warm” or “cold” character. Too much “cold” will result in tummy discomfort among other things and too much heat in food can cause other problems such as a general feeling of too much heat, and skin problems like rashes.
The aim is always to balance these elements (I’m giving a very simplified account). The knowledge of these principles is handed down in families and good cooks are always well versed in these principles so they don’t just throw ingredients in a dish randomly, they try to balance nutritious elements in it. Don’t want to bore you with this stuff anymore so better get down to the real business now!
Iranians make this rice with long-grain Persian (the top choice), or since that is quite expensive even in Iran, with imported basmati rice which is more affordable. Good Persian rice from the Caspian Sea rice-growing region is very hard to come by here so I usually use basmati or Thai Jasmine. I have made this dish with Arborio rice too but with a different method. It turned out like a lovely risotto-like dish (picture below).
A very Persian thing about making steamed rice is covering the bottom of the pot with sliced potatoes, lavash (a kind of flatbread), or even romaine lettuce leaves. This layer, called tahdig (bottom of the pot) cooks to a golden perfection and is the most prized part of a meal. Real or faked fights (for the sake of a bit of dinner-time fun) often happen over the crispy tahdig.
Baghali polo is usually eaten with braised lamb, chicken, pan-fried fish or even with a green herby frittata (kookoo sabzi). I recommend that for vegetarians. My recipe for Kale and Potato Egg Muffins (see the recipe here) can be made like a crustless quiche to be served with baghali polo.
To make enough for 4 persons with very big appetite you will need the following ingredients:
For the rice and tahdig:
For the shanks:
Instructions for cooking the shanks:
Shanks take longer to cook, so start with those first.
Instructions for making the steamed rice: