BÂGHÂLI POLOW
IRAN
Serve this polow with the kebab or khoresht of your choice.
SERVES 4 TO 6
2½ cups (500 g) basmati rice
Good pinch of saffron threads
⅓ cup (80 ml) vegetable oil
7 ounces (200 g) fresh dill, bottom stems discarded, finely chopped
1¾ cups (350 g) shelled and peeled fresh or frozen fava beans
4 tablespoons (60 g) unsalted butter, melted
1. Soak, parboil, and rinse the rice as directed in steps 2 and 3 of Plain Iranian Rice.
2. Put the saffron to soak in 2 tablespoons water.
3. Put the vegetable oil and half the saffron water in a large clean pot and place over medium heat. When the oil starts sizzling, spread a good layer of rice all over the bottom, about ¾ inch (2 cm) thick. Cover with a layer of dill and a layer of fava beans. Then spread another layer of rice over the beans and dill, keeping the rice away from the edges. Carry on alternating the layers, building the mixture in the shape of a pyramid, until all is used up, but ending with a layer of rice. Make a hole in the middle of the pyramid and pour in the melted butter and remaining saffron water. Wrap the lid of the pot with a clean kitchen towel, cover the pot tightly, and leave over medium heat for 4 minutes. Then reduce the heat to very low and let the rice, beans, and dill steam for 1 hour or so, or until the bottom layer of rice has become very crisp and golden brown—you may not succeed on the first try as it takes some practice to figure out how low a setting you need to cook the rice that long without burning it, but you will soon get the hang of it.
4. When the rice is ready, place the bottom of the pot on a very cold surface or in iced water to loosen the crust or tah-dig (as it is known in Persian). Scoop out the saffron-colored rice from the center of the rice and transfer to a small bowl. Spoon the rest onto a serving platter, taking care not to disturb the tah-dig. Scatter the saffron-colored rice all over the rice. Then remove the tah-dig from the pan and break it into pieces. Arrange these around the rice and serve hot.