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…
- 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
- ½ teaspoon saffron in 1 tablespoon hot water
- 3 tablespoons butter
- 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.
- I use this brand of basmati rice and highly recommend it. The type of basmati you use can make a big difference!