Baghalaa polo
Alternative namesPaxla plov
TypeRice dish
CourseMain dish
Place of origin Iran
Region or state Iran
Serving temperatureHot
Main ingredientsrice, broad beans, dill
VariationsQazmaq
Similar dishesalbaloo polo

Baghalaa polow (Persian: باقلا پلو); is an Iranian dish of rice, fava beans and dill. In Persian, baghalaa means fava bean while polo is pilaf, a style of cooked rice. It is made by cooking rice and green broad beans in boiling water. When cooked, the rice and beans are layered with dill in a pan, and everything is baked in an oven until ready. Saffron water can also be added to the rice.[1] It is typically served with meat.[2] Like other Iranian traditional foods, the dish may be served at special occasions and family gatherings.[3]

Similar dishes are found throughout the Middle East and Caucasus. In Iraq the dish is called timman bagilla, using the Iraqi dialect term for rice timman.[4] In Azerbaijani it's called şüyüd plov, translating literally as "dill rice", or paxla plov in reference to the fava beans.

When the rice is mostly cooked but before it has fully steamed, the pan may be lined with fresh unleavened egg dough to create a crispy bottom crust called kazmag in Azerbaijani, similar to the Iranian tahdig.[5]

See also

References

  1. ↑ Goldstein, Joyce (12 April 2016). The New Mediterranean Jewish Table: Old World Recipes for the Modern Home. Illustrated by Hugh D'Andrade. (1st, hardcover ed.). Oakland: University of California Press. p. 151. ISBN 978-0-520-28499-9. LCCN 2015043306. OL 27204905M. Wikidata Q114657881.
  2. ↑ Deravian, Naz (2018). Bottom of the Pot: Persian Recipes and Stories. Flatiron Books. ISBN 9781250190765.
  3. ↑ Roque, Maria Isabel; Forte, Maria João (2019). Correia, Antónia; Kozak, Metin; Rodrigues, Ana Isabel (eds.). Experiencing Persian Heritage: Perspectives and Challenges. Emerald Group Publishing.
  4. ↑ Albala, Ken (2011). Food cultures of the world encyclopedia. p. 251.
  5. ↑ Davidson, Alan, ed. (2014). The Oxford Companion To Food. Oxford University Press. p. 309.
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