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    You are in: Home / Recipes / Iranian Rice with Beans and Dill Weed (Baqala Polo) Recipe
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    Iranian Rice with Beans and Dill Weed (Baqala Polo)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on September 06, 2001

      When we were in Iran (5 years) we would make this with lentel beans. Yogurt with onion and cummbers. Alot of fresh sliced veg.

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    • on July 09, 2012

      this is a really good dish to make i used a little turmeric with my cheap saffron , it just helped

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    • on July 06, 2012

      Absolutely stunningly DELICIOUS!!! Made for Visiting Iran in the NA/ME Forum 6/12.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2010

    • on November 22, 2007

      Amazing recipe...the yogurt recipe is good on its own or on bread.

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    • on June 30, 2007

      It's amazing how this recipe will grow on you the more you eat it. And who could think that five ingredients (rice, saffron, oil, beans, and dill) could make such an exquisite dish. It's the Persian technique of cooking the rice, mounded and steamed in it's own moisture, that makes it so special. I first tasted this recipe when a Persian friend cooked it for me. He made it slightly different - he made layers out of the rice - beans - cooked chicken - dill, rice - beans - cooked chicken - dill, and so on until he ran out of ingredients. Then he steamed the whole thing (the 20 - 30 minute rice cooking part). This recipe is just as good, and I am so glad I could capture this recipe after all this time. Now, poster, do you have a good recipe for Kalam Palau?

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    • on October 18, 2006

      This is an amazing recipe and has such a unique flavour with the saffron. I appreciate iranian recipes, as unlike some other middle-eastern recipes they are lower in fat.. Married to a Middle-Easterner and living in the middle-east, I am always looking for interesting healthful recipes. All ingredients were easy enough to track down and the presentation and finished result of this fab dish got me wows at our dinner party. Try to find the fresh dill as it makes a real difference to the flavour of this favourite dish. For the spinach salad, we used natural yoghurt, and beat it very well, then added about half a cup of raisins to the yoghurt mix. To finish I added a half teaspoon ground turmeric, and a teaspoon of dried powdered mint leaves. The kids loved it and now ask for this dish every week!! Thank you Carol for such an amazing recipe!!

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    Nutritional Facts for Iranian Rice with Beans and Dill Weed (Baqala Polo)

    Serving Size: 1 (612 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 530.0
     
    Calories from Fat 113
    21%
    Total Fat 12.6 g
    19%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 403.3 mg
    16%
    Total Carbohydrate 91.4 g
    30%
    Dietary Fiber 6.5 g
    26%
    Sugars 1.9 g
    7%
    Protein 12.7 g
    25%

    The following items or measurements are not included:

    soy yogurt

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