Baghali Polo ba Morgh (Persian Dill and Broad Bean Rice with Chicken)
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Ingredients
- 600 g chicken thigh fillets
- 300 g basmati rice
- 250 g frozen broad beans
- 30 g fresh dill, chopped
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 609 kcal
- Protein
- 41 g
- Carbohydrate
- 67.5 g
- of which sugars
- 3.1 g
- Fat
- 18.1 g
- of which saturates
- 2.8 g
- Fibre
- 5.3 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, adding the frozen broad beans for the last 2 minutes, then drain.
- 2
Season the chicken thigh fillets with turmeric and fry in 2 tablespoons of the oil with the onion and garlic over a medium-high heat for 10-12 minutes, turning the chicken, until golden and cooked through with no pink remaining.
- 3
Toss the dill through the drained rice and broad beans.
- 4
Spoon the rice mixture into a large pan with the remaining oil, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes until the rice is tender.
- 5
Fluff the rice onto a platter and serve with the chicken and pan juices spooned over.
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