Rice with Dill and Spicy Beans recipe
information
Saffron may seem expensive, however you only need a little to add flavour and colour to a variety of savoury and sweet dishes. And, as long as it is kept dry and dark, it never goes off.
ingredients
This spiced rice dish is a favourite in Iran, where it is known as Baghali Polo.
275 g (10 oz) scant 1 1/2 cups basmati rice, soaked in salted water for 3 hours
45 ml (3 tbsp) melted butter
175 g (6 oz) 1 1/2 cups broad beans, fresh or frozen
90 ml (6 tbsp) finely chopped fresh dill
5 ml (1 tsp) ground cinnamon
5 ml (1 tsp) ground cumin
2 - 3 saffron strands, soaked in 15 ml (1 tbsp) boiling water
salt
45 ml (3 tbsp) melted butter
175 g (6 oz) 1 1/2 cups broad beans, fresh or frozen
90 ml (6 tbsp) finely chopped fresh dill
5 ml (1 tsp) ground cinnamon
5 ml (1 tsp) ground cumin
2 - 3 saffron strands, soaked in 15 ml (1 tbsp) boiling water
salt
method
1. Drain the rice and then boil it in fresh salted water for 5 minutes. Reduce the heat and simmer very gently for 10 minutes, until half-cooked. Drain and rinse in warm water.
2. Put 15 ml (1 tbsp) of the butter in a non-stick saucepan and add enough rice to cover the base. Add a quarter of
the beans and a little dill.
3. Add another layer of rice, then a layer of beans and dill and continue layering until all the beans and dill are used up, finishing with a layer of rice. Cook over a gentle heat for 10 minutes.
4. Pour the remaining melted butter over the rice. Sprinkle with the cinnamon and cumin. Cover the pan with a clean dish towel and secure with a tight-fitting lid, lifting the corners of the cloth back over the lid. Steam over a low heat for 30 - 45 minutes.
5. Mix 45 ml (3 tbsp) of the rice with the saffron water. Spoon the remaining rice onto a large serving plate and scatter on the saffron-flavoured rice to decorate. Serve with either a lamb or chicken dish.
2. Put 15 ml (1 tbsp) of the butter in a non-stick saucepan and add enough rice to cover the base. Add a quarter of
the beans and a little dill.
3. Add another layer of rice, then a layer of beans and dill and continue layering until all the beans and dill are used up, finishing with a layer of rice. Cook over a gentle heat for 10 minutes.
4. Pour the remaining melted butter over the rice. Sprinkle with the cinnamon and cumin. Cover the pan with a clean dish towel and secure with a tight-fitting lid, lifting the corners of the cloth back over the lid. Steam over a low heat for 30 - 45 minutes.
5. Mix 45 ml (3 tbsp) of the rice with the saffron water. Spoon the remaining rice onto a large serving plate and scatter on the saffron-flavoured rice to decorate. Serve with either a lamb or chicken dish.
serving amount
serves 4
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