Baghala Polo

Baghala Polo Recipe - Authentic Persian Dish

Region / culture: Persia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Baghala Polo is a traditional Persian dish that combines the fragrant and savory flavors of lamb, dill, and lima beans with fluffy, long-grain rice. This dish is a celebration of spring and is often served during Nowruz, the Persian New Year. Its rich flavors and hearty ingredients make it a beloved meal for both special occasions and everyday dining. The combination of fresh herbs and tender meat, all infused into perfectly cooked rice, creates a symphony of tastes that is both comforting and exotic.

History

The origins of Baghala Polo can be traced back to ancient Persia, where rice played a central role in the culinary landscape. Over the centuries, this dish has evolved, incorporating ingredients such as dill and lima beans, which were introduced to the region through trade. Traditionally, Baghala Polo is made during the spring when dill and lima beans are in season, symbolizing renewal and abundance. It has been passed down through generations, with each adding their own touch, making it a rich tapestry of Persian culinary history.

Ingredients

2 tbsp butter
1 medium onion, peeled and cut into 0.25 inch slices
3 lb (1.36 kg) boneless lamb shoulder, trimmed of fat and cubed
3 cups water
1 tbsp salt
2 cups uncooked long-grain white rice
4 cups finely cut fresh dill
1 lb (454 g) shelled fresh baby lima beans
8 tbsp butter, melted
0.25 tsp saffron, crushed and dissolved in 1 tbsp warm water

How to prepare

In a heavy 3 – 4 qt (3.78 liter) casserole, melt 2 tbsp of butter over medium heat.
Add the onions and cook for about 10 minutes or until the slices are browned, stirring often.
Remove the onions from the pan using a slotted spoon and set them aside on a plate.
In the same casserole, brown the lamb cubes in the remaining fat in batches.
As they brown, remove them from the casserole and place them on the plate with the onions.
Pour 3 cups of water into the casserole and bring it to a boil, scraping to loosen any brown particles.
Return the lamb and onions to the casserole, add salt, and reduce the heat to low.
Cover tightly and simmer for about an hour or until the lamb is tender and easily pierced.
Transfer the onions, lamb, and cooking liquid to a large bowl and set the casserole aside.
Preheat the oven to 350°F (177°C) and bring 6 cups of water to a boil in a 5 – 6 qt (5.68 liter) saucepan.
Slowly pour in the rice, stirring continuously to keep the water boiling.
Boil for 5 minutes, then remove the pan from the heat.
Stir in the dill and lima beans, then drain the mixture in a fine sieve.
In a smaller casserole, ladle about half of the rice mixture and moisten it with 0.5 cup of the lamb cooking liquid.
Spread the rice mixture to the edges of the pan using a spatula or spoon.
Return the lamb and onions to the casserole using a slotted spoon and spread them over the rice.
Spread the remaining rice mixture on top.
Combine 2 tbsp of melted butter with 6 tbsp of lamb broth and pour it over the rice.
Bring the casserole to a boil over high heat, then cover tightly and bake on a middle oven shelf for 30 – 40 minutes or until the beans are tender and the rice has absorbed the liquid.
To serve, spoon about a cup of the rice mixture into a small bowl.
Add the dissolved saffron and stir until the rice is bright yellow.
Spread about half of the remaining rice on a heated platter and arrange the lamb over it.
Cover the lamb with the rest of the plain rice and garnish with the saffron rice.
Pour the remaining 6 tbsp of butter over the top.

Variations

For a vegetarian version, substitute lamb with large chunks of portobello mushrooms or eggplant.
Add barberries or raisins for a touch of sweetness.
Use brown rice instead of white for a whole grain option.

Cooking Tips & Tricks

To achieve the perfect Baghala Polo, consider these tips:

- Use high-quality, long-grain rice for the best texture.

- Rinse the rice thoroughly before cooking to remove excess starch.

- Brown the lamb in batches to ensure it gets a nice sear without overcrowding the pan.

- Simmer the lamb slowly to achieve tender, flavorful meat.

- Layer the ingredients carefully in the casserole to ensure even cooking and distribution of flavors.

Serving Suggestions

Serve Baghala Polo hot, garnished with additional dill and accompanied by a side of yogurt or a fresh salad to balance the rich flavors of the lamb and rice.

Cooking Techniques

The key techniques in making Baghala Polo include browning the meat to develop flavor, parboiling the rice to ensure it's fluffy and not sticky, and layering the ingredients in the casserole for even cooking.

Ingredient Substitutions

If fresh dill is not available, dried dill can be used, though fresh is preferred for its vibrant flavor.

- Substitute lima beans with fava beans or green peas if necessary.

Make Ahead Tips

Prepare the lamb and onion mixture ahead of time and refrigerate. On the day of serving, cook the rice and assemble the casserole, reducing the overall cooking time.

Presentation Ideas

Serve Baghala Polo on a large platter, layering the saffron-infused rice on top for a burst of color. Garnish with fresh dill and, if desired, a few strands of saffron for an elegant presentation.

Pairing Recommendations

Pair Baghala Polo with a crisp, dry white wine such as Sauvignon Blanc to complement the rich flavors of the dish. Alternatively, a light red wine like Pinot Noir can also pair well.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stove over low heat, adding a little water or broth to keep the rice moist.

Nutrition Information

Calories per serving

A typical serving of Baghala Polo contains approximately 600-700 calories. The exact calorie count can vary based on the proportions of ingredients used and the method of preparation.

Carbohydrates

A serving of Baghala Polo is rich in carbohydrates, primarily from the rice and lima beans. The long-grain rice provides a source of complex carbohydrates, which are essential for energy. Lima beans add additional carbs but also bring fiber to the dish, aiding in digestion.

Fats

The fats in Baghala Polo come mainly from the lamb and the butter used in cooking. Lamb is a source of saturated fats, but it also provides beneficial monounsaturated fats. The butter adds richness and flavor, contributing to the dish's overall fat content.

Proteins

Lamb is an excellent source of high-quality protein, essential for building and repairing tissues. Additionally, lima beans contribute plant-based protein, making Baghala Polo a protein-rich meal that supports muscle health and overall body function.

Vitamins and minerals

This dish is a good source of vitamins and minerals, thanks to its diverse ingredients. Lamb provides vitamins B12 and B3, essential for brain health and energy production. Lima beans are rich in magnesium and iron, while dill offers vitamin C and calcium. Together, these nutrients support various bodily functions, including immune health and bone strength.

Alergens

The primary allergens in Baghala Polo are dairy (butter) and potential gluten contamination in the rice, depending on the brand and processing. Those with specific food allergies should adjust the recipe accordingly or consult a healthcare provider.

Summary

Baghala Polo is a balanced meal offering carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a hearty, nutritious dish that can be part of a balanced diet.

Summary

Baghala Polo is a classic Persian dish that combines the rich flavors of lamb, dill, and lima beans with fluffy rice. It's a nutritious, hearty meal that offers a balance of proteins, carbohydrates, and fats, along with essential vitamins and minerals. With its deep roots in Persian culinary tradition, this dish is a celebration of flavor and history, perfect for special occasions or a comforting family dinner.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day, and I was visiting my friend Maria in her quaint little kitchen. Maria was a fantastic cook, and her house always smelled like a delicious combination of spices and herbs.

As we chatted over a cup of tea, Maria suddenly got up and disappeared into her pantry. She emerged a few moments later, holding a worn and stained recipe card in her hand.

"Have you ever tried Baghala Polo?" she asked me, her eyes lighting up with excitement. "It's a traditional Persian dish made with rice, dill, and tender lamb with broad beans. It's one of my favorite recipes, and I think you'll love it too."

I had never heard of Baghala Polo before, but the description alone made my mouth water. Maria handed me the recipe card and began to explain the steps to me, her hands moving gracefully as she demonstrated each technique.

I watched her attentively, taking mental notes of every detail. The way she washed the rice until the water ran clear, the precise measurements of each ingredient, the gentle stirring of the broad beans as they cooked to perfection. Maria's passion for cooking was contagious, and I couldn't wait to try making Baghala Polo myself.

Over the next few weeks, I practiced the recipe tirelessly in my own kitchen. I made countless batches of Baghala Polo, tweaking and adjusting the ingredients until I got it just right. Each time, the dish turned out better than the last, and I soon found myself serving it to friends and family with pride.

As I delved deeper into the world of Persian cuisine, I discovered the rich history and cultural significance of Baghala Polo. It was a dish often served during special occasions and celebrations, symbolizing abundance and prosperity. The combination of fragrant herbs, tender meat, and fluffy rice was a true testament to the culinary prowess of the Persian people.

I learned that the recipe for Baghala Polo had been passed down through generations, with each family adding their own unique touch to the dish. Some used saffron-infused rice, others added tangy barberries or crunchy almonds. But at its core, Baghala Polo remained a simple yet elegant dish that showcased the natural flavors of the ingredients.

As I continued to perfect my version of Baghala Polo, I began to experiment with different cooking techniques and flavor combinations. I added a hint of lemon zest for brightness, a dash of cinnamon for warmth, and a sprinkle of pistachios for crunch. Each new variation brought me closer to capturing the true essence of this beloved dish.

One day, as I was preparing a batch of Baghala Polo for a dinner party, my granddaughter wandered into the kitchen. She watched me with wide eyes, her curiosity piqued by the savory aromas wafting from the stove.

"What are you making, Grandma?" she asked, her voice filled with wonder.

"I'm making Baghala Polo, my dear," I replied, smiling at her with pride. "It's a traditional Persian dish that I learned from my friend Maria. Would you like to help me?"

My granddaughter eagerly nodded, rolling up her sleeves and grabbing a wooden spoon. Together, we worked side by side, measuring, chopping, and stirring with a shared sense of joy and camaraderie.

As we sat down to enjoy our meal, the table was filled with laughter and chatter. The Baghala Polo was a hit, eliciting oohs and aahs from everyone gathered around. My granddaughter beamed with pride, knowing that she had played a part in creating such a delicious and memorable dish.

In that moment, I realized that the recipe for Baghala Polo wasn't just about food. It was about tradition, family, and the simple pleasure of sharing a meal with loved ones. It was a reminder of the enduring power of good food to bring people together, bridging cultures and generations with each fragrant bite.

And as I looked around the table at the smiling faces of my family, I knew that the recipe for Baghala Polo would continue to be a cherished part of our lives for years to come. It was a dish that had brought me closer to my friend Maria, connected me to my heritage, and created lasting memories with my granddaughter.

As I sat back in my chair, savoring the flavors of dill, lamb, and broad beans, I couldn't help but feel grateful for the journey that had brought me to this moment. The recipe for Baghala Polo had opened up a world of culinary delights and meaningful connections, teaching me that the true essence of cooking lies not just in the ingredients, but in the love and care that goes into each and every dish.