I could eat bowl after bowl of this delicious baghali polo! This buttery Persian rice dish is loaded with fresh dill and baby lima beans. It’s also a great way to use up leftover chicken or turkey.
Baghali polo, a simple middle eastern rice dish, is made with fragrant basmati rice, dill leaves and melt-in-your-mouth lima beans (or fava beans). It’s a tasty side dish and by adding some leftover chicken (or turkey), you can make it a meal!
This delicious one-pot meal is a very simple dish with a relatively short list of main ingredients: dill, basmati rice, butter and lima beans (or fava beans). Saffron adds great flavor and a pop of color, but it isn’t absolutely necessary so if you don’t want to spend the big bucks then feel free to leave it out.
When it comes to Persian rice, most people are familiar with crispy tahdig rice. Well this isn’t that but it’s just as good – in a different way, of course. It’s a fluffy rice dish made with butter smothered long-grain basmati rice. Drizzle some aromatic saffron infused water onto the rice before serving to make this dish feel extra special.
This is a great way to use up leftover chicken or tukery. Perfect for when you have a lot of turkey leftover after Thanksgiving celebrations.
I realize that my recipe calls for quite a bit of butter, but honestly, butter and dill MAKE this dish, so try not to skimp on either one. Also, why would you want to? Butter rice basically makes the world go round…
Instant Pot Baghali Polo (Persian Rice with Dill, Lima Beans and Leftover Chicken or Turkey)
Instant Pot Baghali Polo (Persian Rice with Dill, Lima Beans and Leftover Chicken or Turkey)
Ingredients
- 2 tablespoons oil
- 2 cups frozen baby lima beans
- 1 ½ teaspoons salt divided
- 2 cups leftover chicken or turkey
- 1 cup basmati rice soaked for 15 minutes then rinsed
- 1 cup water
- 1 large handful approx. 3-4 ounces fresh dill, chopped
- ¼ teaspoon black pepper
Add Later:
- ½ teaspoon saffron in 1 tablespoon hot water
- 3 tablespoons butter
Instructions
- Press the sauté button, add the oil and allow it a minute to heat up. Then add the lima beans and ½ teaspoon salt and stir-fry for 1-2 minutes. (This will help add flavor to the lima beans, do not skip this step).
- Add any leftover chicken/turkey, basmati rice, water, fresh dill, remaining 1 teaspoon salt and pepper. Mix well.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
- Open lid, stir in the butter and saffron.
Notes
- I use this brand of basmati rice and highly recommend it. The type of basmati you use can make a big difference!
Sindhu says
What is the time adjustment if using uncooked chicken instead of leftovers?
mj says
hi,
how many servings does this recipe provide? how could you adjust this recipe to serve 6 people?
thanks,
mj
Bita says
I cannot find frozen Lima beans where I live (California). How could I do this with the dry beans. Thanks so much.
Rachel says
I have the same question! We’re in California, too, and I have no idea why we can’t find frozen Lima beans!?
My Heart Beets says
Bita and Rachel, oh man, I didn’t realize they were so hard to find – I get mine at Whole Foods, have you tried there?
Rachel Tait says
Whole Foods did have frozen lima beans, but we have been using frozen fava beans from our local Persian grocery store. I can’t keep track of how many times we have made this… we double the recipe and have lots of yummy leftovers. Thanks for the wonderful recipe!
My Heart Beets says
Rachel, that’s so awesome to hear! Thank you for letting me know how much you like this recipe! 🙂
Glorimar says
Bita I live in CA too and I get the beans frozen or dried at middle eastern shops. For this recipe you need frozen. I can’t wait to try this recipe today. On my way to the store to get dill …
Matla says
Can you make this with brown basmati rice and if so how would the cooking times change?
My Heart Beets says
I haven’t tried this with brown basmati rice but I believe the cook time would increase to about 20 minutes.
Billy says
This looks delicious! I love that you added dill – i’ve only ever really had dill on dill pickles, but I want to start adding it to more recipes. Thanks so much for sharing!
My Heart Beets says
Thanks! Let me know what you think of it if you try it!