Baghali Polo ba Kotlet (Dill Rice with Potato and Beef Cutlets)
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Ingredients
- 350 g beef mince
- 300 g potatoes, diced
- 300 g basmati rice
- 200 g frozen broad beans
- 20 g fresh dill, chopped
- 1 egg
- 1 onion, grated
- 40 g dried breadcrumbs
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 753 kcal
- Protein
- 31.5 g
- Carbohydrate
- 84.6 g
- of which sugars
- 3.9 g
- Fat
- 30.5 g
- of which saturates
- 7.6 g
- Fibre
- 6.5 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the diced potatoes for 12 minutes until tender, then drain and mash.
- 2
Mix the mashed potato with the beef mince, grated onion and egg, season well, then shape into 8 flat patties and coat in the breadcrumbs.
- 3
Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, adding the broad beans for the last 2 minutes, then drain and toss with the dill.
- 4
Fry the patties in 3 tablespoons of the oil for 4-5 minutes each side until golden and cooked through with no pink remaining.
- 5
Spoon the rice and beans into a large pan with the remaining oil, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes.
- 6
Fluff the rice onto a platter and serve with the cutlets.
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