BAGHALI POLO
Home to one of the world's largest Armenian populations outside Armenia, Burbank, Calif., is also home to Adana, where the chef Edward Khechemyan serves food that "is not easily categorized," as Mark Bittman wrote in 2013. Mr. Khechemyan's cuisine reflects a mix of his Armenian-American upbringing and his Iranian father, and is tinged with Russian influence. Cooking together in 2013, the two made a couple of Iranian dishes, including this one, a combination of basmati rice, garlic powder, fava or lima beans and "an infield's worth of fresh dill." It is prepared easily and well paired with kebabs.
Provided by Mark Bittman
Categories side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the rice, salt, olive oil and 3 cups water in a medium pot with a lid over high heat. Bring the water to a boil, and let it bubble, uncovered, until the water evaporates. (When the water is all gone, the rice should be about half-cooked.) Turn the heat to low.
- Add the fresh or dried dill and the garlic powder, and stir with a fork. Spread the beans out over the top of the rice, cover the pot and cook until the rice is tender, about 15 minutes.
- Turn off the heat, add the butter, cover the pot and let sit for 2 to 3 minutes, or until the butter melts. Taste and adjust the seasoning, and serve.
Nutrition Facts : @context http, Calories 500, UnsaturatedFat 8 grams, Carbohydrate 84 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 385 milligrams, Sugar 5 grams, TransFat 0 grams
BAGHALA POLO -- IRANIAN RICE WITH LAMB, DILL AND LIMA BEANS
I found this in a cookbook of Middle Eastern cooking and posted it by request. I have not yet tried it. The recipe says you can use frozen lima beans for fresh, if you prefer.
Provided by Sackville
Categories Long Grain Rice
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy 3-4 quart casserole, with a tightly fitting lid, melt the 2 tablespoons of butter over a medium heat.
- Add the onions and cook for about 10 minutes or until the slices are browned.
- You will need to stir them often.
- Use a slotted spoon to remove them from the pan and onto a plate.
- Set aside.
- Working in batches, brown the lamb cubes in the remaining fat in the dish.
- As they brown, take them out of the dish and put them on the plate with the onions.
- Pour the 3 cups of water into the casserole and bring it to a boil, scraping to loosen any brown particles clinging to the dish.
- Return the lamb and onion to the dish, add the salt and reduce the heat to low.
- Cover tightly and simmer for about an hour or untilt he lamb is tender and doesn't show any resistance when pierced.
- Transfer the onions, lamb and all the cooking liquid to a large bowl.
- Set the casserole aside.
- Preheat the oven to 350°F Bring 6 cups of water to a boil in a 5-6 quart saucepan.
- Pour in the rice in a slow, thin stream so the water does not stop boiling.
- Stir a couple times and boil for 5 minutes.
- Remove the pan from the heat, stir in the dill and lima beans and drain in a fine sieve.
- Ladle about half of the rice mixture into the smaller casserole and moisten it with 1/2 cup of the lamb cooking liquid.
- Then use a spatula or spoon to spread the rice mixture to the edges of the pan.
- Use a slotted spoon to return the lamb and onions to the casserole and smooth them over the rice.
- Spread the remaining rice mixture on top.
- Combine 2 tablespoons of the melted butter with 6 tablespoons of the lamb broth and pour it over the rice.
- Bring the casserole to a boil over high heat.
- Cover tightly and bake on a middle oven shelf for 30-40 minutes or until the beans are tender and rice has absorbed the liquid.
- To serve, spoon about a cup of the rice mixture into a small bowl.
- Add the dissolved saffron and stir until the rice is bright yellow.
- Spread about half the remaining rice on a heated platter and arrange the lamb over it.
- Cover the lamb with the rest of the plain rice and garnish with the saffron rice.
- Pour the remaining 6 tablespoons butter over the top.
BAHGALI POLO
This is the number one, all-around favorite in my household. It literally translates to beans and rice, but it is, oh, so much more than that. See notes for vegetarian options. You can use other beans for this recipe, such as broad beans and fava beans. This also works well with chicken in place of the lamb.
Provided by Sarah Kelly
Categories Meat and Poultry Recipes Lamb
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- Thoroughly rinse rice and transfer to a large bowl. Pour enough water over the rice to cover by a few inches and soak for 1 hour; drain.
- Bring a saucepan of water to a boil. Cook lima beans in boiling water until tender, 7 to 10 minutes; drain.
- Bring a pot of water to a boil. Add salt and rice to the boiling water and cook until rice is partially softened, about 11 minutes; drain.
- Season lamb with cinnamon, salt, and pepper.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir lamb in melted butter until completely browned, about 5 minutes. Use a slotted spoon to transfer lamb to a bowl. Cook and stir onion in skillet until translucent, about 7 minutes. Return lamb to skillet; add dill and cooked lima beans. Remove skillet from heat.
- Melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. Spoon about 1/3 the partially cooked rice into the saucepan. Layer about half the lamb mixture over the rice layer. Repeat layering 1/2 the remaining rice, the remaining lamb mixture, and finishing with the remaining rice. Cut the remaining 3 tablespoons butter into cubes and arrange atop the top rice layer.
- Place a cover on the saucepan, reduce heat to medium-low, and cook until the rice is completely tender, about 30 minutes. Remove saucepan from heat and let the mixture cool for 10 minutes before serving with yogurt.
Nutrition Facts : Calories 898.1 calories, Carbohydrate 137.9 g, Cholesterol 95.9 mg, Fat 20.2 g, Fiber 5 g, Protein 36.6 g, SaturatedFat 10.5 g, Sodium 537.7 mg, Sugar 7.2 g
BAGHALI POLO - PERSIAN RICE WITH LIMA BEANS
A fresh and delicious Iranian rice dish. This recipe is vegetarian; however, it is soooo good served with chicken! From My Persian Kitchen.
Provided by Barbell Bunny
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, saute the onion and lima beans over medium heat for about five minutes. Season with salt and pepper.
- In a small bowl, combine saffron water and yogurt. Add 1/2 cup of your basmati rice to this bowl and mix.
- In a large pot, add enough water to thinly cover the bottom. Add 3 tablespoons canola oil and give it a swirl so the water and oil mix.
- Layer the bottom of the pot with the rice and yogurt mixture.
- Add a handful of chopped dill to the pot then cover with a small layer of rice.
- Sprinkle 1 teaspoon of advieh over the rice.
- Add a generous layer of lima beans.
- Add a generous layer of chopped dill.
- Gently mix the rice, fava beans, and dill.
- Continue layering until you are out of both rice and the vegetables. You should finish with a layer of rice. Sprinkle 1 teaspoon of advieh on top.
- With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
- Cover and on high for 10 minutes.
- Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.
- Halfway through the cooking process, drizzle 2 tablespoons of melted butter or oil over the rice. If you'd like, you can also add a pinch of saffron to the butter or oil too.
Nutrition Facts : Calories 484.6, Fat 10.1, SaturatedFat 1.2, Cholesterol 0.6, Sodium 59.7, Carbohydrate 86.3, Fiber 7.5, Sugar 2, Protein 12.1
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- Rinse and sort the rice for a minute in the colander with cold water. Pour the rice into a medium mixing bowl and cover it with 2 inches of cold water. Let the rice soak for 90 minutes.
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