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Baghali Polo
Total time
45 min
$ $ $


Beautiful rice and potato tadhig that you'll want to make over and over again


Serves 8


Step 1
Wash and soak long grain basmati rice for at least 1 hour
Step 2
Roughly chop fresh dill, peel and slice your russet potatoes into round 1/2cm pieces. Mix saffron with hot water in a small container—cover the container and allow the saffron to brew/steam for 5 minutes
Step 3
Combine your soaked rice, water, 1.5tbsp salt, bring to a boil and allow the rice to boil for 1-2 minutes
Step 4
Add in your frozen baby Lima beans and allow to boil for an additional 1 minute
Step 5
Combine in your fresh dill when the rice is “al dente;” the rice should be soft on the outside and centre should be hard. To test done-ness, snap some of the cooked grains with your fingertips
Step 6
Drain your rice and immediately stop the cooking by pouring cold water over the rice
Step 7
Season your potatoes with the remaining salt and turmeric. In a pot, add your oil, and arrange the potatoes to cover the entire bottom surface of the pot
Step 8
In 3 layers, add in 1/3 of your drained rice, followed by 1/3 of your dry dill, and continue layering until you have no more rice or dill
Step 9
Allow the rice to steam on medium heat for 10-15 minutes (add a few tablespoons of water and steam for an additional 5 minutes if you don’t have enough steam). Lower the heat to medium-low, place a towel under the lid, and allow the rice to steam with the towel for an additional 10-15 minutes
Step 10
Add in your saffron water and 3tbsp of very hot butter. Fluff your rice and serve
Step 11
To serve the potato tahdig, place a large enough serving dish over the pot and gently flip the rice into the serving dish
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