Baghali Polo - Enjoy the kohinoor persian dish as Baghali polo. It can be served with non-vegetarian ingredients.
3 cups of Basmati Rice
400 Gm. package of Fava Beans (Lima Beans can be substituted), must be peeled
¼ large bunch of fresh Dill.
3 cloves of Garlic, minced
2 tbsp. of Yogurt
1 pinch of Saffron
3-4 tsp. of Advieh
Canola or Vegetable Oil
Salt & Pepper
500 g of Lamb Cubes
2 tbsp. Advieh
2 tbsp. seasoning (salt and crushed black pepper).
3 tbsp. garlic paste.
4 tbsp. yogurt
The first thing to do for this recipe is prepare the rice the same way you would for white rice. Once you have placed the rice in a strainer stop and pick up from here.
Clean and chop the dill in batches.
Here is my added step that made a huge difference. The first time around I didn’t sauté the fava beans; I just added them to the rice. SO, sauté fava beans and garlic in some oil for about 5-6 minutes. Season with salt and pepper.
Add saffron water to yogurt as you would for the white rice recipe.
Mix a couple of spatulas of rice with yogurt.
Marinate the lamb cubes with yogurt, advieh, seasoning, yogurt and garlic paste and keep for 3 hrs.Add enough water to cover the bottom of the pot. This should be a thin layer. Add 3 tbsp. of Canola Oil. Give it a shaking so that water and oil mix a little.
Layer the bottom of the pot with rice and yogurt mixture.
Add a generous amount of dill and then cover with a small layer of rice.
Then layer the lamb cubes.
Sprinkle 1 tsp of advieh over the rice. On top of it add a generous layer of fava beans.
Then add a very generous layer of dill. Every recipe that you will read, will tell you to just layer. I always used to mix the rice and ingredients a little bit. Very gently with a spoon mix the rice, fava beans, and dill. Continue layering until you are out of both rice and the rest of the ingredients.
Your last layer should always be rice. I like to sprinkle a little advieh on top.
With the back of your spatula create some holes making sure that you don’t go past the yogurt and rice mix.
Cover and cook on high for 10 minutes. Then place a towel over the lid, as shown above, and cook on medium-low for 1 hour.
For this type of rice I suggest adding some butter or oil half way through the cooking process. Just melt 2-3 table spoons of butter and pour over the rice. You can also add some saffron to the butter. This will not only add a layer of flavor, but it will also give some of the rice a deep yellow color.
Sheermal is traditional, saffron flavoured flat bread and is a rare delicacy in the regions of Lucknow and Hyderabad. It is mildly sweet in taste and is sometimes enjoyed with Lucknow Kebabs but can also be served as a standalone dish.