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Iranian Rice with Beans and Dill Weed (Baqala Polo)

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Make and share this Iranian Rice with Beans and Dill Weed (Baqala Polo) recipe from Food.com.

by Carol Bullock·published 2001-05-06

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Long Grain Rice

Servings

6 serving(s)

Total time

1h 30m

prep 30 min

Calories / serving

530 kcal

Ingredients (12)

serves

3 cups long-grain rice, well-rinsedlong-grain-rice
8 cups waterwater
saltsalt
1/4 cup melted margarinemargarine
1/8 teaspoon saffron, dissolved in 2 tbs warm water (optional)saffron
1 lb frozen lima beanslima-beans
1/4 cup dried dill weed, or 3/4 cup freshdill
1 lb spinach, fresh or frozenspinach
2 medium onions, peeled and thinly slicedonion
2 tablespoons margarine or 2 tablespoons oiloil
salt and peppersalt-and-pepper
1 cup soy yogurtyogurt

Instructions (30 steps)

01Cook lima beans until done.
02Drain.
03Set aside.
04Bring a large pot of salted water to boil.

05Add rice to water.

06Boil 5-10 minutes , until rice is no longer crunchy, but still firm.

07Stir occasionally to prevent sticking.

08Drain rice in colander.

09Mix beans and dill weed with the rice.

10Put half of the melted margarine in the bottom of the rice pot.

11Put the rice back into the pot, a spoonful at a time, heaping it into a mound, not touching sides of pot.

12With a chopstick or similar tool, poke holes in the rice in several places.

13Pour the remaining melted margarine over the rice.

14Cover the underside of the pot lid with a dish towel, and put lid tightly on pot.

15Cook rice about 20 minutes over medium heat, then turn heat to low, and cook for another 30 minutes.

16The rice on the bottom of the pot should become golden and crispy.

17Soak bottom of pot in cold water for a few minutes, to loosen this.

18Put rice onto a serving platter, surrounded by chunks of crispy rice.

19Take 2/3 cup of the rice, mix it with the dissolved saffron, and sprinkle over the rest of the rice as a garnish.

20Cook spinach in lightly salted water until tender

24Heat margarine or oil in a pan.

25Add onions, and fry until golden.

26Add spinach and fry together briefly.

28Sprinkle with salt and pepper.

29Transfer to serving bowl or dish.

Nutrition (per serving)

Calories: 530 kcal
Protein: 13 g
Fat: 13 g
Saturated fat: 3 g
Carbs: 92 g
Fiber: 7 g
Sugar: 2 g
Sodium: 403 mg
Cholesterol: 0 mg

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