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Baghali Polo
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
160 minutes
Persian-style Baghali Polo: Layers of tender lamb, lima beans, and aromatic basmati rice, all infused with flavorful dill.
Ingredients:
  • 2.5 pounds basmati white rice
  • 1 (10 ounce) package frozen lima beans
  • 1 teaspoon salt
  • 2 pounds lamb, cut into 1-inch pieces
  • 1 teaspoon ground cinnamon
  • salt and ground black pepper to taste
  • 0.5 cup butter, divided
  • 2 onion, halved and thinly sliced
  • 5 tablespoons dried dill weed, or more to taste
  • 1 tablespoon hot water
  • 1 pint plain yogurt
Instructions:
  • Rinse the rice well and place it in a large bowl. Cover the rice with water, soaking it for 1 hour, then drain.
  • Bring a saucepan of water to a boil, then cook lima beans until tender, about 7 to 10 minutes. Drain and set aside.
  • Bring seasoned water to a gentle boil. Add rice and cook until slightly softened, around 11 minutes. Drain excess water.
  • Coat the lamb generously with a flavorful blend of cinnamon, salt, and pepper.
  • In a large skillet over medium-high heat, melt 2 tablespoons of butter. Cook and stir the lamb in the melted butter until browned, about 5 minutes. Transfer the lamb to a bowl using a slotted spoon. Cook and stir the onion in the skillet until translucent, about 7 minutes. Return the lamb to the skillet and add the dill and cooked lima beans. Remove the skillet from the heat.
  • In a large saucepan over medium-high heat, melt 3 tablespoons of butter and add 1 tablespoon of hot water. Add 1/3 of the partially cooked rice, then layer half of the lamb mixture on top. Repeat with half of the remaining rice and all the remaining lamb mixture, finishing with the rest of the rice. Top the final rice layer with cubes from the remaining 3 tablespoons of butter.
  • Cover the saucepan and simmer over medium-low heat until the rice is tender, approximately 30 minutes. Allow the mixture to cool for 10 minutes off the heat before serving with yogurt.

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