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
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TK TV 2018
[email protected]I'm allergic to nuts, so I'm not sure if I can make this dish. Are there any substitutions I can use for the pistachios?
Amaya Burton
[email protected]I'm going to try making this dish this weekend. It looks delicious!
lynn williams
[email protected]This dish was a lot of work, but it was worth it in the end. The flavors were amazing, and my family loved it.
blueheadedfreak 0.1769
[email protected]The rice was a bit overcooked, but the flavors were still good. I'll try again next time and cook the rice for a shorter amount of time.
Saima Hafeez
[email protected]This dish was a bit too bland for my taste. I think it could have used more spices.
Kuruthumu Hamisi
[email protected]I'm not a big fan of Persian food, but this dish was surprisingly good. The flavors were well-balanced, and the rice was cooked perfectly.
Bishal Razz
[email protected]This is one of my favorite Persian dishes. The combination of rice, beans, and herbs is simply divine. I highly recommend trying this recipe.
Moha Amiin
[email protected]I've made this dish several times now, and it's always a hit with my family and friends. The flavors are amazing, and the rice is always cooked perfectly.
Hussain Shaikh
[email protected]This was my first time making baghali polo, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I will definitely be making this again.
Crystal Sherrard
[email protected]Absolutely delicious! The rice was fluffy and flavorful, and the combination of herbs and spices was perfect. I especially loved the crispy tahdig at the bottom of the pot. This dish is definitely a keeper!