Photograph of the finished Baghali polo

Middle East · Cơm đậu tằm thì là Baghali polo

Baghali polo

1 hr 40 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 480 g
  • Photograph of Broad beans Broad beans 400 g
  • Photograph of Dill Dill 160 g
  • Photograph of Lamb Lamb 600 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Onion Onion 1.6
  • Photograph of Black pepper Black pepper 8 g

Method

  1. 1 Soak the rice for 2 hours, then boil it for 6 minutes until 70% cooked.
  2. 2 Peel off the thin outer skin of each broad bean and blanch for 3 minutes; the remaining skin will make the mung beans gray and chewy.
  3. 3 Simmer lamb with onions and cinnamon for 50 minutes until tender.
  4. 4 Layer rice, broad beans, and chopped dill alternately in a pot, then drizzle with melted butter and saffron milk.
  5. 5 Cover the pot with a cloth and simmer for 40 minutes; the dill should be arranged in layers, not mixed in, so that its aroma doesn't dissipate.

With an appliance

  • Pressure cooker 55 min

    Replace step 3: braise lamb with onions and cinnamon at high pressure for 18 minutes, then release pressure for 12 minutes; step 5 continues to cook rice, beans, and dill at high pressure for 40 minutes to prevent the rice from becoming mushy.

Start cooking