Bogoli Pulao Salad: Persian Broad Bean Rice Salad With Sesame and Dill

Name: Bogoli Pulao Salad: Persian Broad Bean Rice Salad With Sesame and Dill
Yield: As A Generous Side Dish for 4
Cuisine: Iran
Ingredients: ½ bunch of fresh coriander (cilantro), chopped; ¼ tsp ground saffron, steeped in a splash of boiling water; 1generous tbsp dill (or use fresh dill); juice and grated zest of 1 large lemon; a smidge of salt and a dobbin of freshly ground black pepper; dash of (preferably untoasted) sesame oil or use regular cooking oil; 1½ tbsp olive oil; big knob of butter; 300 g/10½ oz/2 cups brown basmati rice (using cooked leftover rice is an option of course); salt; ½ bunch of spring onions (scallion(s)), chopped; 250 g/9 oz.baby broad (fava) beans, shucked*; 100 g/3½ oz/⅔ cup raw pistachio kernels (or pumpkin seed kernels); 80 g/3 oz/½ cup hulled sesame seeds

Preparation info

As A Generous Side Dish for
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Bogoli pulao is possibly my favourite among the classic rice (or pulao) dishes of Iran. In this version, it becomes a ridiculously moreish salad. Out of season, using frozen broad beans is just dandy: if you shop carefully you may even find them already shucked.

Ingredients

300 g/10½ oz/2 cups brown basmati rice (using cooked leftover rice is an option of course)

Asia
Iran
Side dish
Vegetarian
Gluten-free

Method

Easy peasy. Rinse then soak the rice for around 30 minutes (brown basmati is just that little bit more resistant to cooking than white). Drain, then add butter and salt, and cook according to your preferred method. Stir the dill through it, then drizzle with the saffron and allow to cool.

Next, blanch the broad beans in boiling salted water (3–4 minutes should do). Drain and again allow