Baghali Polo Ba Morgh

You will make your chicken by frying the chopped onions until a golden color in a frying pan, then adding the chicken and stirring. Add salt, pepper, and turmeric. Finally, mix your tomato paste with 1 cup warm/hot water and add to the chicken. Place a lid over the pan and allow it to cook on medium-low heat for approximately 30-45 minutes. In a pot bring water to a boil and add the frozen Lima Beans. After approximately 5 minutes add the rice and allow it to soften a bit. If you are using fresh dill you will want to add it to the pot as well. If you are using dry dill do not add it until you are about to let it steam. Drain the water and then add 1/2 a cup water and some oil to the bottom of the pan. Pour in half the rice and then add your dry Shevid (dill) and then cover it with the rest of the rice. At this point you may want to add a little more oil or butter over the top of the rice. Then cover the lid with a towel and place it over the top. Once the steam starts to escape from the sides of the pot turn the heat down to a low temperature (the heat should be close to high when you first begin). Leave it on a low temperature for at least 40 minutes…the longer it stays the more tahdigh your Baghali Polo will have. For directions on obtaining a good tahdigh please visit my post under the Polo category. Serve the Baghali Polo with the Morgh (chicken) 🙂 Edit