Broad Bean Rice (Bargarly Polo - Persian)

This is one of my favourite Persian rice dishes and contains the tasty & nutritious broad bean which is packed with fibre and protein, therefore perfect for our plant-based way of life!

Serves 4

Ingredients

2 cups fresh dill weed washed & stalks removed, finely chopped or you can use dried if it is easier therefore you will need 1/2 a small jar
2 cups fresh or frozen broad beans (lima beans) (bargarly)
3 cups rice, washed and drained
1 tsp sea salt
1 tbsp coconut oil or olive oil
Pinch of saffron
1 medium potato if you want to make ‘tadic/crispy bottom)

Method

1. Wash and drain the rice

2. In a medium size saucepan, boil the rice in water (enough to cover the rice) with 1/2 tsp of sea salt and bring to boil. If you are using frozen broad beans, add them in with the rice to cook

3. Cook rice for additional 5 minutes, until rice is al-dente, before draining (put a bowl under the strainer so you keep about 1/4 cup of the boiled rice water)

4. Back in the saucepan, over a medium heat, add the starchy rice water, the oil, 1/2 tsp sea salt and the pinch of saffron until warmed through and starts bubbling

5. If you want a crispy bottom/tadic, add thin slices of potato (take 1 medium potato, peel it, wash it and finely slice it) to the bottom of the pan and evenly lay out on the bottom of the pan and leave to cook in the water and oil mix for 5 minutes before adding the herby rice

6. Now we need to transfer the drained rice back into the saucepan, layer by layer and on top of the slices of potato (if using)

   • take the pan off the heat and put on a heatproof surface

   • put a little rice on the bottom of the pan

   • sprinkle a little fresh or dried dill weed on top of the rice

   • add a couple tablespoons of broad beans, if you are using fresh and not frozen) and repeat this process until all the rice, dill weed and broad beans are finished

   • add a 1/4 cup just boiled water across the top of the rice mixture with a pinch of salt and sprinkling of the saffron

   • put pan back on high heat for 2-3 minutes

   • cover the lid with a clean kitchen towel and put lid on the pan

   • steam cook for 30 minutes

7. In the last 5 minutes, turn the heat up so you start to bake and crisp up the bottom of the pan (the potatoes which makes the crispy bottom/tadic or simply the rice). If you don’t want a crispy bottom, simply turn heat off after 30 minutes

8. Once ready, remove the lid, carefully put a clean serving plate on top of the pan and with oven gloves, turn the pan over so the whole rice dish comes out in one piece with the potato or rice tadic now at the top (see picture below)

9. Serve with sautéed lemon & saffron tofu or smoked tofu and a salad mixed with avocado (for extra plant-based protein), drizzled over with a lemon and olive oil dressing.

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