Baghali Polo

Ingredients

• 15¾ ozricePersian or basmati rice, washed and soaked
• 8¾ ozfava beansshelled, fresh or frozen; remove inner skin if tough
• 2⅛ ozdillfresh, chopped; or about 4 tbsp dried
• 1 pinchsaffronground, steeped in 2–3 tbsp hot water
• 4 tbspoilneutral, for the pot base and drizzling
• saltfor soaking and cooking water
• 12⅔ cupswaterfor par-boiling the rice
• black pepperground
• 1⅓ ozbutterinstead of or in addition to oil for drizzling (optional)
• 2potatothinly sliced for the crust at the bottom of the pot (optional)
• 2 tbspbarberriesbriefly tossed in oil, for garnish (optional)

Method

1. Wash and soak the riceWash the basmati rice in a bowl, changing the cold water several times, until it runs clear. Then leave it to soak in well-salted water for about 1 hour.
2. Prepare the beans and dillMeanwhile, shell the fava beans and, if the inner skins are tough, slip them off. Blanch the beans briefly or cook them until tender. Chop the dill finely.
3. Par-boil the riceBring a large pot of water to the boil and salt it generously. Add the drained rice and par-boil it at a rolling boil for 5 to 8 minutes, until the grains are soft on the outside but still firm at the centre. Tip the rice into a sieve and, if needed, rinse it briefly under cold water.
4. Line the base of the potCover the base of the pot with some of the vegetable oil. For a potato crust, lay the thinly sliced potatoes close together over the bottom of the pot.
5. Layer rice, beans and dillLayer the rice, beans and dill into the pot in turns, seasoning with black pepper as you go, and finish with a layer of rice. Using the handle of a wooden spoon, poke a few holes through the rice down to the base. Drizzle the remaining oil or the butter over the rice with a little water.
6. Cover and steam the riceWrap the lid in a clean kitchen towel and set it firmly on the pot. Let the rice start over medium heat for a few minutes, then turn the heat to its lowest setting and steam for 30 to 60 minutes.
7. Prepare saffron and barberriesWhile the rice cooks, grind the saffron finely in a mortar, pour over 2 to 3 tablespoons of hot water and leave it to steep. If you are using barberries for garnish, toss them briefly in a little oil.
8. Plate up and serve the crustTo finish, lift out a portion of the rice and mix it with the saffron water. Gently fluff the rest of the rice and spoon it onto a platter. Scatter the saffron rice and, if you like, the barberries over the top. Loosen the crust from the bottom of the pot and serve it alongside.

Tips and variations

In place of fresh dill you can use about 4 tablespoons of dried, and lima beans make a good stand-in for fava beans. The beans can also be par-boiled together with the rice, or softened first with the dill in butter. The kateh method is simpler still: the rice is not drained but left to absorb its water, and the beans and dill are stirred through. Versions with meat are common, though they are no longer vegan: ribs can be tucked between the layers of bean rice, or a lamb shank served alongside, browned with onions, turmeric, a cinnamon stick and pepper and braised for 2 to 3 hours. Baghali Polo also works as a side to a stew. Set the crust out on a plate of its own so it stays crisp.