Polo & Chelo🍚Crispy Saffron & Golden Crust

Dami-E Baghala

Name: Dami-E Baghala
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 4-6 servings
Cuisine: Persian
Ingredients: 3 cups basmati rice, rinsed; 1 small or medium onion, finely chopped; 1.5 teaspoons turmeric (zardchoobeh); 300 grams dry or frozen lima beans (I buy baby lima beans); 1/3 cup cooking oil; 3.5 cups water (plus 2-3 cups for cooking beans); 60 grams raisins (optional); Salt and freshly ground black pepper to taste; Sunny side up eggs and plain yogurt (for serving)

دمی باقلا زرد سنتی با پیازداغ و نیمرو

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.

Prep Time

20 mins

Cook Time

1 hour 15 mins

Total Time

1 hr 35 min

Servings

4-6 servings

Difficulty

Easy

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Sunny Side Up EggsMast (Plain Yogurt)Salad ShiraziTorshi Liteh

🍚The Tahdig Golden Guarantee

Master Crust Secret: Slick the pot bottom with 3–4 tbsp oil or melted butter and 2 tbsp bloomed saffron water. Sear on medium-high heat for 2–3 minutes until sizzling, then wrap the lid in a clean towel (damkoni) and steam on low for 40–45 minutes.

Ingredients

مواد لازم

Servings Stepper

4 servings

Unit System

Prep ready: 0 of 9

3 cups basmati rice, rinsed

1 small or medium onion, finely chopped

1 ½ teaspoons turmeric (zardchoobeh)

300 grams dry or frozen lima beans (I buy baby lima beans)

⅓ cup cooking oil

3 ½ cups water (plus 2-3 cups for cooking beans)

60 grams raisins (optional)

Salt and freshly ground black pepper to taste

Sunny side up eggs and plain yogurt (for serving)

Step-by-Step Instructions

طرز تهیه

Sauté onions & simmer beans: Heat oil in a large pot over medium heat and add the chopped onions. Fry until they become a nice golden color, then add the turmeric and stir. Add 2 to 3 cups of water and the lima beans (washed). Season with salt, cover with a lid, and allow the beans to cook for about 20 minutes.

Add rice & simmer: Wash the rice and add it directly to the pot along with 3 to 3.5 cups of water. Stir all contents together and lower heat to medium-low. Allow the water to simmer and evaporate. (Note: The more water you add the stickier the rice will be! If you want it a bit stickier, add more water).

Add raisins (optional): If you wish to add raisins, wash them, open up the center of the rice in the pot, and tuck the raisins right into the middle.

Steam (dam bekeshe): Once most of the water has evaporated, wrap the pot lid with a clean kitchen towel (damkoni), cover tightly, and allow the rice to steam and 'dam bekeshe' on low heat for approximately 1 hour so a golden crust forms.

Serve: Spoon the tender turmeric rice onto a platter. Plain yogurt is my garnish of choice with Dami-e Baghala... and sunny side up eggs go amazingly well with this dish! 🙂

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