12 Delicious Bahgali Polo Recipes

Let’s dive into the aromatic world of Bahgali Polo, a Persian classic that’s as delightful to make as it is to eat. Perfect for home cooks looking to spice up their dinner routine, these 12 recipes blend tender rice with flavorful dill and broad beans for a dish that’s both comforting and exotic. Ready to transform your meal times? Keep reading for recipes that promise to delight your taste buds!

Classic Bahgali Polo with Saffron

Nothing beats the aromatic blend of basmati rice, dill, and lima beans in this Persian classic. Perfectly paired with saffron’s luxurious touch, it’s a dish that sings with flavor.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 cup frozen lima beans, thawed
• 1/2 cup fresh dill, finely chopped
• 1/4 cup clarified butter
• 1/2 tsp ground saffron, dissolved in 2 tbsp hot water
• 4 cups water
• 1 tsp salt

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat.
2. Add the soaked and drained basmati rice to the boiling water. Stir once gently to prevent sticking.
3. After 5 minutes, add the thawed lima beans and continue to boil for another 3 minutes.
4. Drain the rice and beans in a fine-mesh sieve, reserving 1/2 cup of the cooking water.
5. In the same pot, melt the clarified butter over medium heat. Layer half of the rice and bean mixture, then sprinkle with half of the dill. Repeat with the remaining rice and dill.
6. Pour the reserved cooking water and saffron mixture over the rice. Cover with a tight lid and cook on low heat for 30 minutes.
7. Remove from heat and let it sit, covered, for 5 minutes to steam.
8. Gently fluff the rice with a fork, mixing the saffron streaks evenly.

Just the right balance of fluffy and firm, this dish boasts a vibrant color and a buttery, herbaceous flavor. Serve it alongside grilled lamb or as a standalone vegetarian delight.

Bahgali Polo with Dill and Broad Beans

Just when you thought Persian cuisine couldn’t get more comforting, Bahgali Polo with Dill and Broad Beans comes along. This dish is a fragrant, herby rice masterpiece that’s as nourishing as it is flavorful.

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 1/2 cup clarified butter, divided
• 1 large onion, thinly sliced
• 2 cups fresh or frozen broad beans, peeled
• 1 cup fresh dill, finely chopped
• 1 tsp ground turmeric
• 1/2 tsp ground saffron, dissolved in 2 tbsp hot water
• 1 1/2 tsp salt
• 4 cups water

Instructions

1. In a large pot, heat 1/4 cup clarified butter over medium heat. Add the sliced onion and sauté until golden, about 5 minutes.
2. Stir in the broad beans and turmeric, cooking for another 3 minutes until the beans are slightly softened.
3. Add the rinsed basmati rice to the pot, gently stirring to coat the grains with the butter and spices.
4. Pour in the water and add the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Meanwhile, mix the chopped dill with the remaining 1/4 cup clarified butter and the saffron water in a small bowl.
6. After the rice has simmered for 15 minutes, layer the dill mixture over the rice. Cover and cook for another 10 minutes on low heat.
7. Remove from heat and let the rice sit, covered, for 5 minutes to steam.
8. Fluff the rice gently with a fork, mixing the dill and beans evenly throughout.

Layers of fluffy rice, tender broad beans, and aromatic dill make this dish a textural delight. Serve with a side of yogurt or a crisp salad to complement the rich flavors.

Spicy Bahgali Polo with Turmeric

Overflowing with vibrant flavors, this Spicy Bahgali Polo with Turmeric combines aromatic basmati rice with tender lima beans and a bold turmeric kick.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 1/2 cup dried lima beans, soaked overnight
• 2 tbsp clarified butter
• 1 large onion, thinly sliced
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 2 cups water

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering.
2. Add thinly sliced onion, sauté until golden brown, about 5 minutes.
3. Stir in ground turmeric and cayenne pepper, cook for 1 minute to release flavors.
4. Drain soaked lima beans, add to pot with 1 cup water. Simmer covered for 20 minutes until beans are tender.
5. Layer rinsed basmati rice over beans, pour remaining 1 cup water over rice. Do not stir.
6. Cover pot, reduce heat to low. Cook for 25 minutes until rice is fluffy and water is absorbed.
7. Remove from heat, let sit covered for 5 minutes. Fluff rice gently with a fork to mix layers.

The dish boasts a creamy texture from the lima beans against the fluffy rice, with a warming spice profile. Serve alongside a crisp cucumber yogurt salad for contrast.

Bahgali Polo with Lamb Shanks

Every Persian feast deserves this iconic dish, combining fluffy rice with tender lamb and aromatic herbs.

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 4 lamb shanks, trimmed
• 1/2 cup clarified butter
• 1 large onion, thinly sliced
• 2 cups fresh dill, finely chopped
• 1 cup fresh parsley, finely chopped
• 1 tbsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp saffron threads, dissolved in 2 tbsp warm water
• 4 cups chicken stock
• Salt, to precise measurement

Instructions

1. Preheat oven to 350°F.
2. Season lamb shanks with salt, turmeric, and cumin. Sear in clarified butter over medium-high heat until browned on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, sauté onion until translucent, about 5 minutes. Tip: Deglaze with a splash of chicken stock to lift the flavorful bits.
4. Layer half the rice over onions, then all the herbs, followed by the remaining rice. Pour saffron water and chicken stock over.
5. Place lamb shanks on top. Cover and bake for 1.5 hours, until rice is fluffy and lamb is fork-tender. Tip: Resist stirring to preserve the tahdig (crispy bottom).
6. Let rest for 10 minutes before serving. Tip: Garnish with extra saffron water for vibrant color.

Mouthwatering layers of herby rice and succulent lamb shanks make this dish a showstopper. Serve with a side of mast-o-khiar for a refreshing contrast.

Vegetarian Bahgali Polo with Mushrooms

Fragrant and hearty, this Vegetarian Bahgali Polo with Mushrooms transforms simple ingredients into a comforting meal. Perfect for weeknights or special occasions, it’s a dish that promises depth of flavor with every bite.

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 1 cup dried dill, finely chopped
• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 1 lb cremini mushrooms, thinly sliced
• 1 large yellow onion, thinly sliced
• 3 tbsp clarified butter
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 4 cups vegetable stock
• Salt, to precise measurement

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add sliced onions, cooking until golden brown, about 10 minutes, stirring occasionally.
3. Stir in mushrooms, turmeric, cumin, and cinnamon, cooking until mushrooms release their moisture, about 5 minutes.
4. Add rinsed basmati rice to the skillet, stirring to coat with the butter and spices, about 2 minutes.
5. Pour in vegetable stock, bringing to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
7. Fold in dill, parsley, and cilantro, ensuring herbs are evenly distributed throughout the rice.

Layered with earthy mushrooms and aromatic herbs, this dish offers a satisfying chew and a burst of freshness. Serve alongside a dollop of yogurt or a crisp salad to complement its rich flavors.

Bahgali Polo with Chicken and Barberries

Perfect for a hearty dinner, Bahgali Polo with Chicken and Barberries combines tender chicken with fragrant rice and tart barberries for a balanced dish.

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 1 lb chicken thighs, skin-on, bone-in
• 1/4 cup clarified butter
• 1 large yellow onion, thinly sliced
• 1/2 cup dried barberries, rinsed
• 1 tsp ground saffron, dissolved in 2 tbsp warm water
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• Salt, to season
• 2 cups water

Instructions

1. Preheat oven to 350°F.
2. In a large oven-safe pot, heat clarified butter over medium heat. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add sliced onion and cook until translucent, about 3 minutes.
4. Add rinsed barberries, sugar, and cinnamon to the onions. Stir for 1 minute until fragrant.
5. Layer the rinsed basmati rice over the barberry mixture. Place seared chicken thighs on top of the rice.
6. Pour saffron water and 2 cups of water over the rice and chicken. Season with salt.
7. Cover the pot with a tight-fitting lid and transfer to the oven. Bake for 45 minutes.
8. Remove from oven and let sit, covered, for 10 minutes before serving.

Key to this dish’s appeal is the contrast between the crispy chicken skin and the fluffy, saffron-infused rice. Serve with a side of yogurt mixed with cucumber and mint for a refreshing complement.

Sweet and Sour Bahgali Polo with Orange Peel

Savory meets sweet in this Persian-inspired rice dish, layered with tender dill-infused fava beans and a hint of citrus from orange peel.

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 1 cup fresh fava beans, shelled
• 1/2 cup clarified butter, divided
• 1 tbsp granulated sugar
• 1/2 tsp saffron threads, dissolved in 2 tbsp warm water
• 1/4 cup fresh dill, finely chopped
• 1 tbsp orange peel, finely grated
• 1 tsp salt
• 4 cups water

Instructions

1. Soak rinsed basmati rice in salted water for 30 minutes; drain.
2. In a pot, bring 4 cups water to a boil; add rice and cook for 6 minutes until parboiled. Drain.
3. Heat 1/4 cup clarified butter in a non-stick pot; layer half the parboiled rice.
4. Sprinkle half the fava beans, dill, orange peel, and sugar over the rice.
5. Add remaining rice; top with remaining fava beans, dill, orange peel, and sugar.
6. Drizzle saffron water and remaining clarified butter over the top.
7. Cover with a tight lid; cook on low heat for 45 minutes to develop a golden crust.
8. Remove from heat; let sit covered for 5 minutes before serving.

Buttery rice grains contrast with the slight crunch of fava beans, while orange peel adds a bright note. Serve flipped onto a platter to showcase the golden crust, or alongside grilled lamb for a hearty meal.

Bahgali Polo with Pistachios and Almonds

Persian cuisine offers a treasure trove of flavors, and Bahgali Polo with Pistachios and Almonds is no exception. This dish combines fragrant basmati rice with tender lamb, dill, and broad beans, topped with crunchy nuts for texture.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb lamb shoulder, cut into 1-inch cubes
• 1/2 cup clarified butter
• 1 large onion, finely diced
• 2 cups fresh or frozen broad beans
• 1/2 cup fresh dill, finely chopped
• 1/4 cup shelled pistachios
• 1/4 cup slivered almonds
• 1 tsp ground turmeric
• 1/2 tsp ground saffron, dissolved in 2 tbsp warm water
• 1 1/2 tsp salt
• 2 1/2 cups water

Instructions

1. In a large pot, heat 1/4 cup clarified butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the lamb cubes and brown on all sides, about 7 minutes. Sprinkle with turmeric and 1 tsp salt, stirring to coat.
3. Pour in 2 1/2 cups water, bring to a boil, then reduce heat to low. Cover and simmer until lamb is tender, about 1 hour.
4. Meanwhile, in a separate pot, bring 4 cups water to a boil. Add the soaked rice and cook for 6 minutes, then drain.
5. In the same pot, layer half the parboiled rice, then the lamb mixture, broad beans, and dill. Top with remaining rice.
6. Drizzle with remaining clarified butter and saffron water. Cover with a tight lid and cook on low heat for 45 minutes.
7. In a small pan, toast pistachios and almonds over medium heat until golden, about 3 minutes. Set aside.
8. Once the rice is done, let it rest for 10 minutes before fluffing with a fork.
9. Garnish with toasted nuts before serving.

Crunchy nuts contrast beautifully with the fluffy rice and tender lamb. Serve with a side of mast-o-khiar for a refreshing complement.

Bahgali Polo with Pomegranate Molasses

Zesty and vibrant, Bahgali Polo with Pomegranate Molasses combines tender rice with dill and broad beans, finished with a tangy sweetness. This dish is a celebration of textures and flavors.

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 1/2 cup clarified butter
• 1 cup fresh dill, finely chopped
• 1 cup frozen broad beans, thawed
• 1/4 cup pomegranate molasses
• 1 tsp salt
• 2 cups water

Instructions

1. Soak the rinsed basmati rice in warm water for 30 minutes. Drain well.
2. In a large pot, heat 1/4 cup clarified butter over medium heat. Add the drained rice, sautéing lightly for 2 minutes.
3. Pour in 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. While rice cooks, mix chopped dill and broad beans with remaining clarified butter in a bowl.
5. Layer the dill and bean mixture over the partially cooked rice. Cover and cook on low for another 20 minutes.
6. Drizzle pomegranate molasses evenly over the top. Cover and let sit for 5 minutes off heat.
7. Fluff the rice gently with a fork, mixing the layers slightly to incorporate flavors.

Velvety rice grains separate beautifully, each bite offering a hint of dill and the creamy texture of broad beans. The pomegranate molasses adds a glossy finish and a burst of sweetness, perfect alongside grilled meats or as a standalone vegetarian delight.

Bahgali Polo with Herbs and Garlic Yogurt

Warm your kitchen with the aromatic blend of Bahgali Polo, a Persian classic that combines fluffy rice with tender fava beans and a medley of fresh herbs. This dish is a celebration of textures and flavors, perfectly paired with a creamy garlic yogurt sauce.

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 1 cup fresh fava beans, shelled
• 1/2 cup fresh dill, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 3 tbsp clarified butter
• 1 tsp ground turmeric
• 1/2 tsp ground saffron, dissolved in 2 tbsp warm water
• 1 cup plain Greek yogurt
• 2 cloves garlic, minced
• Salt, to taste

Instructions

1. In a large pot, bring 4 cups of water to a boil. Add the rinsed basmati rice and cook for 6 minutes, then drain.
2. In a skillet over medium heat, melt 1 tbsp clarified butter. Add fava beans and sauté for 3 minutes until slightly tender.
3. Layer the parboiled rice, fava beans, dill, parsley, and mint in the pot. Drizzle with remaining clarified butter and sprinkle turmeric.
4. Cover the pot with a tight lid. Cook on low heat for 30 minutes to allow the rice to steam and develop a golden crust.
5. While the rice cooks, mix Greek yogurt, minced garlic, and a pinch of salt in a bowl. Chill until serving.
6. Gently fluff the rice with a fork, mixing the herbs and beans evenly. Drizzle with saffron water.
7. Serve the Bahgali Polo hot, with the garlic yogurt on the side. Tip: For an extra crunch, sprinkle with toasted slivered almonds.

Soft, fragrant rice contrasts with the creamy yogurt, while the herbs add a fresh brightness. Serve alongside grilled meats or as a standalone vegetarian delight.

Bahgali Polo with Caramelized Onions

This Persian classic combines fluffy basmati rice with tender fava beans and a topping of sweet, caramelized onions for a dish that’s as nutritious as it is delicious.

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 1 cup dried fava beans, soaked overnight and peeled
• 1 large yellow onion, thinly sliced
• 3 tbsp clarified butter
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, dissolved in 2 tbsp warm water
• 1 1/2 tsp salt
• 4 cups water

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat. Add the rinsed basmati rice and 1 tsp salt. Boil for 6 minutes, then drain.
2. While the rice cooks, heat 2 tbsp clarified butter in a skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until deeply caramelized, about 15 minutes. Remove half for garnish.
3. To the skillet with the remaining onions, add the peeled fava beans, turmeric, and cumin. Cook for 2 minutes, stirring constantly.
4. In the same pot used for the rice, layer half the parboiled rice, then the fava bean mixture, and top with the remaining rice. Drizzle with saffron water and 1 tbsp clarified butter.
5. Cover the pot with a tight-fitting lid and cook on low heat for 30 minutes to steam the rice.
6. Let the rice rest for 5 minutes off the heat before serving. Fluff with a fork, garnish with reserved caramelized onions.

Caramelized onions add a sweet contrast to the earthy fava beans, while the saffron-infused rice offers a fragrant backdrop. Serve with a side of mast-o khiar for a refreshing contrast.

Bahgali Polo with Duck and Cherry Sauce

Mouthwatering and rich, this dish combines tender duck with a sweet and tangy cherry sauce over fragrant rice. Perfect for a special dinner, it’s a bold take on Persian flavors.

Ingredients

• 1 cup Basmati rice, rinsed until water runs clear
• 2 duck breasts, skin scored
• 1 cup fresh cherries, pitted and halved
• 1/4 cup red wine vinegar
• 2 tbsp clarified butter
• 1 tsp ground cardamom
• 1/2 tsp saffron threads, dissolved in 2 tbsp warm water
• Salt, to precise taste

Instructions

1. Preheat oven to 375°F.
2. Season duck breasts with salt and cardamom, pressing spices into the skin.
3. Heat clarified butter in an oven-proof skillet over medium-high heat. Place duck skin-side down, cooking for 6 minutes until golden.
4. Flip duck, transfer skillet to oven. Roast for 8 minutes for medium-rare.
5. Remove duck, let rest. Pour off excess fat, leaving 1 tbsp in skillet.
6. Add cherries and vinegar to skillet. Cook over medium heat until cherries soften, about 3 minutes.
7. Stir in saffron water, simmer for 2 minutes until sauce thickens slightly.
8. Slice duck, serve over rice, spoon cherry sauce on top.

Aromatic and luxurious, the duck’s crisp skin contrasts beautifully with the sticky rice. The cherry sauce adds a bright note, making each bite complex. Try garnishing with toasted almonds for extra crunch.

Conclusion

Savory, aromatic, and utterly comforting, these 12 Bahgali Polo recipes are a treasure trove for anyone looking to spice up their meal rotation. Whether you’re a seasoned chef or a curious newbie, there’s a dish here to delight your palate. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!