Baghala Polo -- Iranian Rice With Lamb, Dill and Lima Beans Recipe

Posted by
Rate It!
Baghala Polo -- Iranian Rice With Lamb, Dill and Lima Beans
Add your photo!
Ingredients
10
Count
Nutrition
839
Calories
Total time
135
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In a heavy 3-4 quart casserole, with a tightly fitting lid, melt the 2 tablespoons of butter over a medium heat.
  2. Add the onions and cook for about 10 minutes or until the slices are browned.
  3. You will need to stir them often.
  4. Use a slotted spoon to remove them from the pan and onto a plate.
  5. Set aside.
  6. Working in batches, brown the lamb cubes in the remaining fat in the dish.
  7. As they brown, take them out of the dish and put them on the plate with the onions.
  8. Pour the 3 cups of water into the casserole and bring it to a boil, scraping to loosen any brown particles clinging to the dish.
  9. Return the lamb and onion to the dish, add the salt and reduce the heat to low.
  10. Cover tightly and simmer for about an hour or untilt he lamb is tender and doesn't show any resistance when pierced.
  11. Transfer the onions, lamb and all the cooking liquid to a large bowl.
  12. Set the casserole aside.
  13. Preheat the oven to 350°F Bring 6 cups of water to a boil in a 5-6 quart saucepan.
  14. Pour in the rice in a slow, thin stream so the water does not stop boiling.
  15. Stir a couple times and boil for 5 minutes.
  16. Remove the pan from the heat, stir in the dill and lima beans and drain in a fine sieve.
  17. Ladle about half of the rice mixture into the smaller casserole and moisten it with 1/2 cup of the lamb cooking liquid.
  18. Then use a spatula or spoon to spread the rice mixture to the edges of the pan.
  19. Use a slotted spoon to return the lamb and onions to the casserole and smooth them over the rice.
  20. Spread the remaining rice mixture on top.
  21. Combine 2 tablespoons of the melted butter with 6 tablespoons of the lamb broth and pour it over the rice.
  22. Bring the casserole to a boil over high heat.
  23. Cover tightly and bake on a middle oven shelf for 30-40 minutes or until the beans are tender and rice has absorbed the liquid.
  24. To serve, spoon about a cup of the rice mixture into a small bowl.
  25. Add the dissolved saffron and stir until the rice is bright yellow.
  26. Spread about half the remaining rice on a heated platter and arrange the lamb over it.
  27. Cover the lamb with the rest of the plain rice and garnish with the saffron rice.
  28. Pour the remaining 6 tablespoons butter over the top.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 838.67 Kcal (3511 kJ)
Calories from fat 471.71 Kcal
% Daily Value*
Total Fat 52.41g 81%
Cholesterol 165.74mg 55%
Sodium 956.59mg 40%
Potassium 1093.12mg 23%
Total Carbs 48.34g 16%
Sugars 5.09g 20%
Dietary Fiber 12.27g 49%
Protein 42.46g 85%
Vitamin C 4.8mg 8%
Vitamin A 0.2mg 6%
Iron 5.8mg 32%
Calcium 104.9mg 10%
Amount Per 100 g
Calories 213.19 Kcal (893 kJ)
Calories from fat 119.91 Kcal
% Daily Value*
Total Fat 13.32g 81%
Cholesterol 42.13mg 55%
Sodium 243.17mg 40%
Potassium 277.87mg 23%
Total Carbs 12.29g 16%
Sugars 1.29g 20%
Dietary Fiber 3.12g 49%
Protein 10.79g 85%
Vitamin C 1.2mg 8%
Iron 1.5mg 32%
Calcium 26.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 20.3
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top