Sunday, February 9, 2014

Persian Dill and Lima Bean Quinoa (Baghali Polo)

Baghali Polo is one of my favorite Persian rice dishes made with dill, lima beans and saffron of course. I decided to recreate this traditional specialty using quinoa in replacement of basmati rice - it was delightful!

If you eat fish occasionally like I do, this dish is a match made in heaven with 
simply poached salmon. 



Persian Dill and Lima Bean Quinoa
by Sarah Farsh February 9th, 2014
  • 4 cups quinoa
  • 8 cups water
  • 1 bunch fresh dill (about 2 cups chopped)
  • 1 bag frozen lima beans (about 2 cups)
  • 7 strands Persian saffron 
  • 1/2 tsp turmeric
  • 1 tsp kosher salt
Bring 8 cups of water to a boil. Turn flame off and add quinoa, saffron, turmeric, salt and stir well. Put lid on top of pot and let sit covered without heat on for about 45 minutes, or until all water absorbs into quinoa. Fluff with a fork. Add lima beans, and dill, put flame on very low and mix together delicately. Cook just to warm up quinoa. 

1 comment:

  1. can basmati rice be substituted for the quinoa folllowing the same instructions?

    ReplyDelete