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

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
Gluten-free
Vegetarian

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