Prep 10 mins
Cook 30 mins
This is my own variation of Bhagala Polo (apologies to Iranian cooks everywhere!). It is not the least bit authentic, but boy is it good! It's good hot or cold (I prefer it cold).
- 1 cup white rice
- 2 cups chicken stock (or 1 14.5 oz. can)
- 15 ounces white beans, drained (Great Northern)
- turmeric (to taste)
- cayenne powder (to taste)
- onion powder (to taste)
- garlic powder (to taste)
- dried dill weed (to taste)
- salt (to taste)
- 1⁄2 cup olive oil
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon sugar
- 2 cups sour cream
- dried dill (to taste)
- Season beans with dill, onion powder, and cayenne.
- Heat seasoned beans slowly in a skillet.
- Put broth in a bowl and season with turmeric, onion powder, garlic powder, and cayenne.
- Put rice in the bottom of a sauce pot and douse LIBERALLY with olive oil.
- Toast rice on high heat, constantly stirring, until all oil is absorbed and rice is light brown and smells like popcorn.
- Immediately transfer seasoned broth into the rice pot (and be prepared for a loud noise!).
- Stir rice/broth mixture, boiling on high heat, until liquid is absorbed by about 1/2.
- Cover and simmer on low for 20 minute while you make the sauce.
- In a small bowl, mix sour cream, dill weed, lemon juice, and sugar, and then refrigerate the sauce.
- Serve rice hot with beans over the top and cold sauce on the side, or mix rice & beans together and refrigerate for a cold lunch or salad!
No, it's nothing like baghali polo, but it sounds really good! Will definitely give it a try!