Traditional Persian Rice With Lima Beans, Dill & Crispy Tahdig

Poet, author, and scholar Kazim Ali brings the flavors of his heritage to the kitchen with Baghaleh Polow, a beloved Persian rice dish featured on the new season of New Day New Chef. This comforting recipe combines fragrant basmati rice, tender lima beans, and aromatic dill, all steamed together to create a dish that is both simple and deeply satisfying.

One of the highlights of this traditional Iranian recipe is the tahdig, the coveted golden layer of crispy rice that forms at the bottom of the pot during cooking. Often considered the most prized part of the dish, tahdig adds a delicious crunch that contrasts beautifully with the fluffy rice above. The combination of fresh flavors, delicate herbs, and perfectly cooked rice has made Baghaleh Polow a staple at family gatherings and celebrations throughout Iran for generations.

This dish reflects the powerful connection between food, culture, and memory. As Kazim shares this cherished Persian classic with Jane and Nina, viewers get a glimpse into the traditions and stories that make food such an important part of our lives. Rich in flavor and history, Baghaleh Polow is a wonderful introduction to Persian cuisine and a reminder that some of the most memorable meals come from simple ingredients prepared with care.

Watch the full new season of New Day New Chef on UNCHAINEDTV for more delicious plant-based recipes, inspiring guest chefs, and culinary traditions from around the world.

Print Recipe

Baghaleh Polow with Lima Beans and Dill

Author: Kasim Ali

Ingredients

• 1 1/2 cups basmati rice
• 1 1/2 cups frozen lima beans
• Salted boiling water for parboiling
• 1/2 cup dried dill
• 5 tablespoons neutral-tasting vegetable oil divided

Instructions

• Rinse the basmati rice until the water runs mostly clear.
• Bring a large pot of salted water to a boil.
• Add the rice and frozen lima beans. Parboil until the rice is partly cooked but still firm in the center, about 6 to 7 minutes.
• Drain the rice and lima beans. Do not add more salt later, as the rice and beans have already absorbed salt from the water.
• Add 3 tablespoons oil to the bottom of a nonstick pot.
• Add a packed layer of the rice and lima bean mixture to the bottom of the pot. This will form the tahdig, the crispy rice layer.
• Add a loose layer of rice and lima beans, then sprinkle with dried dill. Continue layering rice and dill, ending with dill on top.
• Cover and steam over medium-low heat for 10 minutes.
• Drizzle the remaining 2 tablespoons oil over the top. Cover the lid with a clean kitchen towel, place it back on the pot, and continue steaming over low heat for 30 to 40 minutes.
• To serve, gently spoon the fluffy rice onto a platter, then scrape up the crispy tahdig from the bottom and scatter it over the top.