1.5 cups basmati rice, soaked in salted
water for 3 hours
3 tbsp melted butter
1.5 cups broad beans, fresh or frozen
6 tbsp finely chopped fresh dill
1 tsp ground cinnamon
1 tsp ground cumin
2-3 saffron strands, soaked in 1 tbsp
Drain the rice and then boil it in fresh
salted water for 5 minutes. Reduce the heat and simmer very gently for
10 minutes, until half-cooked. Drain and rinse in warm water. Put 1 tbsp
of the butter in a non-stick saucepan and add enough rice to cover the
base. Add a quarter of the beans and a little dill. Add another layer of
rice, then a layer of beans and dill and continue layering until all the
beans and dill are used up, finishing with a layer of rice. Cook over a
gentle heat for 10 minutes.
remaining melted butter over the rice. Sprinkle with the cinnamon and
cumin. Cover the pan with a clean dish towel and secure with a
tight-fitting lid, lifting the corners of the cloth back over the lid.
Steam over a low heat for 30-45 minutes. Mix 3 tbsp of the rice with the
saffron water. Spoon the remaining rice onto a large serving plate and
scatter on the saffron-flavored rice to decorate. Serve with either a
lamb or chicken dish.
This spiced rice dish is a favorite in
Iran, where it is known as Baghali Polo.