Dami-e Baghala

I think as far as dami dishes go Dami-e Baghala is one of my favorites. I don’t know if its because of the turmeric flavor the rice gets, or the fact that the rice gets so soft. I typically buy frozen or dry lima beans to make dishes that need baghali in them, but you can buy fresh baghali if you feel like it.

Dami-e Baghali

Dami-e Baghali

Ingredients (4-6 people):
3 cups rice
1 small/medium onion –finely chopped up
1 – 1.5 teaspoon turmeric (zardchoobeh)
250 – 300 grams dry or frozen lima beans –I buy baby lima beans
salt
1/4 – 1/2 oil
water
50-70 grams raisins (optional)

Directions:
Heat up about oil in a large pot and add the onions to fry. Stove top burner should be on medium temperature. Fry the onions until they become a golden color then add the turmeric and stir. Add 2 to 3 cups of water then wash the lima beans (if necessary) then add to the pot once the water. After adding the baghali to the pot add some salt and then cover the pot with a lid and allow the beans to cook for awhile.

After about 20 minutes wash the rice and then add to the pot along with 3 – 3.5 cups of water. Stir all the contents together and take the burner down to a medium-low temperature. Allow the contents to cook and the water to evaporate. If you wish to add raisins, wash the raisins, then add then to the center of the rice (open the center of the rice and add the raisins). After most of the water is evaporated put a towel over the lid and put it over the pot and allow the rice to prepare and “dam bekeshe” for approximately 1 hour.

Note: The more water you add the stickier the rice will be as well. So if you want the rice to be a bit stickier you may want to add more water.

Yogurt is my garnish of choice with Dami-e Baghala…and  sunny side up eggs go well with the dish. If you really want some meat you can possibly make some chicken or meat to add for garnish.

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