Fava + Dill Polow

Name: Fava + Dill Polow (Baqala Polow)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: 2 tablespoons rose water; ¼ teaspoon turmeric; ½ teaspoon freshly ground pepper; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water*; 2 teaspoons sea salt; 1 x 4 in (10 cm) cinnamon stick; 3 cups (250 g) coarsely chopped fresh dill weed, or 1 cup dried; 3 cups (700 ml) water; ½ cup (120 ml) olive oil; 4 cloves garlic, peeled and grated; 3 lb (1.3 kg) Fresh fava beans, or 1 lb (450 g) frozen, second skins removed; 2 cups (400 g) white basmati rice; 2 tablespoons ground cardamom; 1 leek (white and green parts), finely chopped

Baqala Polow

Preparation info

Servings:
6

Difficulty
Medium
Ready in
1 hr 15

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Ingredients

2 cups (400 g) white basmati rice
3 lb (1.3

Asia
Iran
Main course
Vegan
Gluten-free

Method

Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Soak for 30 minutes. Drain, using a fine-mesh colander, and set aside.
If using fresh fava beans in the pod, shell and skin them. If using frozen fava beans, allow to thaw. Drain