Baghali Polo with Chicken

🛒 Ingredients

• Basmati Rice 400 g · 1400 kcal
• Frozen Shelled Fava Beans 300 g · 270 kcal
• Fresh Dill 50 g · 20 kcal
• Boneless, Skinless Chicken Thighs 600 g · 1000 kcal
• Yellow Onion 200 g · 80 kcal
• Olive Oil 60 g · 540 kcal
• Saffron Threads 1 g · 0 kcal
• Turmeric Powder 5 g · 0 kcal

👨‍🍳 Instructions

1. Rinse Basmati rice several times until the water runs clear, then soak in salted water for at least 30 minutes.
2. Sauté chopped onion in a pot with a tablespoon of olive oil until golden; add chicken pieces, turmeric, salt, and pepper, then brown on all sides.
3. Add enough water to cover the chicken, bring to a boil, then reduce heat and simmer for 45-60 minutes until tender.
4. Drain the soaked rice and par-boil in plenty of salted water for 5-7 minutes until al dente; add fava beans and dill for the last 2 minutes.
5. Drain the rice, fava beans, and dill mixture well.
6. In a large non-stick pot, heat 3 tablespoons of olive oil.
7. Layer the rice mixture into the pot, forming a mound, and create a few holes in the rice to allow steam to escape.
8. Cover the pot with a kitchen towel-wrapped lid to trap steam, then cook on medium-low heat for 45-60 minutes until fluffy and a crispy tahdig forms at the bottom.
9. Gently mix a tablespoon of hot water with saffron threads and drizzle over a small portion of the cooked rice for color and aroma.
10. To serve, invert the pot onto a large platter, allowing the tahdig to be on top, and arrange the chicken pieces around or over the rice.