Baghali polo
In its own language: باقلا پلو
Rice cooked with fava beans and dill, often served with lamb
Baghali polo is a rice dish from Iran, made with fava beans and fresh dill. The rice and beans are layered with dill and baked, sometimes with saffron water for added aroma. It is a main course, especially popular at weddings and during Nowruz, and is often paired with braised lamb shank.
- Baghali polo is a signature dish for Nowruz, the Persian New Year.
- The rice is layered with fava beans and fresh dill before baking.
- A crispy crust called tahdig or kazmag forms at the bottom of the pot.
- Often served with braised lamb shank at festive meals.
- Known as paxla plov or şüyüd plov in Azerbaijan and timman bagilla in Iraq.
What is Baghali polo?
Baghali polo is a layered rice dish that combines cooked rice, green fava beans, and chopped dill. The mixture is assembled in a pan and baked, sometimes with a splash of saffron-infused water for color and fragrance. The finished dish is aromatic with herbs and has a light green tint from the beans and dill. It is commonly served with tender lamb shank, making it a hearty and flavorful meal.
Where does Baghali polo come from?
This dish comes from Iran, where it is a staple at festive gatherings and family celebrations. The name comes from Persian words for fava bean and pilaf-style rice. Variations of this dish appear in neighboring countries, such as Azerbaijan and Iraq, each with their own local names and slight differences. The tradition of layering rice with beans and herbs has deep roots in the region’s cooking.
How is Baghali polo made?
To make baghali polo, rice and fava beans are first boiled until nearly done. These are then layered in a pot with fresh dill, and sometimes saffron water is sprinkled over the top. The pot is covered and baked so the flavors meld. In some versions, the bottom of the pot is lined with a thin sheet of dough, which crisps up during cooking to form a golden crust called kazmag or tahdig.
How and when is Baghali polo eaten?
Baghali polo is usually enjoyed as a main dish at lunch or dinner. It is especially common at weddings and during Nowruz, the Persian New Year. The dish is often served hot, accompanied by braised lamb shank. The crispy crust at the bottom is a prized part, often shared at the table. It is a celebratory food, but also appears at family meals.
Kinds of Baghali polo
In Azerbaijan, similar dishes are called paxla plov or şüyüd plov, highlighting the use of fava beans or dill. The method of creating a crispy base with egg dough, known as kazmag, is a local twist. In Iraq, a related dish is known as timman bagilla. Each region adapts the basic idea to local tastes and ingredients.
What Baghali polo means
Baghali polo holds a special place in Iranian celebrations, especially at weddings and Nowruz. The dish is seen as festive and is often prepared for large gatherings. Its presence at important events reflects its status as a symbol of hospitality and tradition. The crispy crust, whether called tahdig or kazmag, is a beloved feature and a mark of skill for the cook.
When Baghali polo is on the table
Questions people ask about Baghali polo
What ingredients are used in baghali polo?
Baghali polo is made with rice, green fava beans, fresh dill, and sometimes saffron. It is often served with braised lamb shank.
Where does baghali polo come from?
Baghali polo originates in Iran and is also found in Azerbaijan and Iraq, each with local names and versions.
How is baghali polo prepared?
Rice and fava beans are boiled, then layered with dill and baked. Saffron water may be added, and a crispy crust forms at the bottom.
When is baghali polo usually eaten?
It is commonly served at lunch or dinner, especially during weddings and Nowruz, the Persian New Year.
What makes the bottom of baghali polo crispy?
A thin layer of dough or rice at the bottom of the pot crisps up during baking, creating a crust called tahdig or kazmag.
Good reading and sources
- Library of Congress CatalogLibrary of Congress, Article
- Baghali Polo (Persian Dill and Fava Bean Rice)Saveur, Recipe
The facts on this page come from the Wikipedia article "Baghali polo", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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