Feb 24
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
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.
Tagged with: Lima Beans • Rice
Feb 15
I typically make Baghali Polo ba morgh (Lima Bean Rice with Chicken), also referred to as Shevid Baghali (Dill and Lima Bean Rice). Of course instead of chicken you can always serve the dish with stew meat. This time I decided to try Khoresht-e Baghala ba Goosht. Its a bit different…but in very good way.
Khoresht e Baghala
Ingredients (6-8 people):
500 grams of stew meat (approximately 1 lb)
250 grams frozen or dry Lima Beans
3 tablespoons dry Shevid (Dill) or 500 grams fresh Dill
4 - 5 tablespoons chopped onion
water
1/2 cup to 1 cup oil
2-3 eggs (optional)
salt/pepper
turmeric
Directions:
Cut the meat up into pieces (if not already done) then wash the meat. In a pot pour a bit oil and fry the onions until golden. Once the onions are ready add the meat and stir. Add turmeric, salt, and pepper to the meat and stir. Add 3 - 4 cups of cold water after a few minutes of cooking the meat and allow the meat to cook for 20- 30 minutes (place the lid on the pot). Make sure the stove top heat is on medium or medium-low.
If using fresh dill, wash the dill and then chop it up finely. Fry the Dill in a bit of oil for a few minutes. Note: you may choose to not fry the dill, especially if using dry dill. Either way try to use a very small amount of oil to fry the dill. Add the Dill and Lima Beans to the stew after the meat has had a chance to cook. Allow the Khoresht-e Baghala to completely cook and for the Lima Beans to fully cook, but not become mashed up. Cook the Khoresht for a 2 - 3 hours for it to fully cook and give out oil.
If you want to add the eggs to the stew once it is prepared in a bowl mix add the eggs and some salt. Do not whip the eggs together, but rather stir the contents just once. Pour the egg mixture in batches into the Khoresht (while it is still on the stove cooking), then stir the stew. After an additional 5 - 10 minutes you can serve the Khoresht with rice that you have prepared.
Tagged with: Dill • Lima Beans • Meat
Oct 18
This Persian Recipe Baghali Polo (Lima Bean Rice) is also referred to as Shevid (Dill) Baghali. You can either eat it with morgh (chicken), or goosht (stew meat).
Baghali Polo ba Morgh
Ingredients:
1 medium onion- chopped up
chicken breast cut up into pieces
1 tablespoon tomato paste
3 cups rice –rinsed and soaked –add some salt to the soaking rice
1 cup baby Lima beans (or 1 1/2 cups regular Lima Beans) — I use frozen baby Lima Beans
2 Tablespoons Dry Shevid (Dill), or you can use fresh dill
salt/pepper
turmeric
Directions for 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) 
Tagged with: Chicken • Dill • Lima Beans • Rice • Tomatoe Paste
