Iranian rice with broad beans (polo ba bâghâli) recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Iranian rice with broad beans (polo ba bâghâli) recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Iranian rice with broad beans (polo ba bâghâli).
Skill level Easy
500 g (1 lb 2 oz) basmati rice
3â€“4 sprigs fresh coriander (cilantro)
3â€“4 sprigs fresh Italian parsley
3â€“4 sprigs fresh dill
3â€“4 fresh chives
500 g (1 lb 2 oz) fresh, shelled broad beans (if fresh ones are not available, use frozen)
100 g (3Â½ oz) butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 15 minutes
Put the broad beans in boiling water for 1 minute and then pop them out of their skins – which is a bit of a pain, but well worth it. Chop the fresh herbs very finely.
Soak the rice in water, rinsing several times.
Bring some salted water to the boil in a large saucepan. Pour in the rice and cook for about 10 minutes. It should still be slightly undercooked.
Now add the shelled broad beans and chopped herbs to the parboiled rice. Stir well so that they are mixed thoroughly, then drain at once. The herbs will cling to the rice.
In a saucepan melt butter, add rice and stir well; taste and add more salt if needed. Cover with a tight-fitting lid, and put on very low heat for a few minutes. Turn off the heat and let stand for another 15 minutes.
Recipe from Under the Olive Tree by Manuela Darling-Gansser. Published by Hardie Grant.
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