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!
I can’t get over how easy it is to make this delicious one-pot meal. This is a very simple recipe with a relatively short list of main ingredients: dill, basmati rice, butter and lima beans or fava beans. Saffron adds a nice touch 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 but let me tell you now, this is not that type of Persian rice – though it’s just as good! It’s a fluffy rice dish made with long-grain basmati, meaning that all the grains are separate and don’t stick together. When the rice is done, add butter to the pot and stir it all up so that the butter coats each and every grain. It is SO good! Drizzle some aromatic saffron water onto the rice before serving to make this dish feel extra special.
I prefer making this dish using leftover rotisserie chicken because it’s so moist but leftover turkey works well too. I for one have plenty of leftover turkey sitting in my freezer after our Thanksgiving celebrations last week. How about you?
Okay so, 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. If you can’t do butter, then ghee works too. I can’t wait to hear what you think of this recipe!
- 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 the leftover poultry, 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!