Baghali Polo

Ingredients

Basmati rice

2 cups

Fava beans

1 cup, shelled

Fresh dill

1/2 cup, chopped

Onion

1 large, chopped

Butter

4 tablespoons

Water

4 cups

Salt

1 teaspoon

Turmeric

1/2 teaspoon

Saffron

1/4 teaspoon, steeped in 2 tablespoons of hot water

Instructions

1. Begin by washing the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain thoroughly.
2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden brown, releasing its sweet aroma.
3. Add the soaked and drained rice to the pot, stirring well to coat the rice with the buttery onion mixture.
4. Pour in the water, add salt, and sprinkle in the turmeric. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
5. In a separate pot, bring water to a boil. Blanch the fava beans for 2 minutes, then drain and set aside.
6. In a small pan, melt the remaining 2 tablespoons of butter. Add the chopped dill and sauté for 2 minutes, allowing the flavors to meld.
7. Gently fold the sautéed dill and blanched fava beans into the pot of rice, mixing carefully to avoid breaking the rice grains.
8. Drizzle the saffron water over the rice. Cover the pot with a clean kitchen towel, then place the lid on top to create a tight seal, trapping the aromatic steam inside.
9. Cook the rice on low heat for another 20 minutes, or until the rice is fully cooked and fluffy.
10. Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to develop.
11. Fluff the rice gently with a fork before serving. Enjoy your Baghali Polo hot as a main course or as a flavorful side dish.