Timman Bagilla
Iraq's broad-bean rice: basmati cooked with dill, broad beans, butter and a pinch of saffron. Bright green, fragrant, fluffy. Eaten with grilled lamb, masgouf or any rich Iraqi stew. Distinct from Persian baghali polo (Persian uses long stages of par-boil-then-steam; Iraqi version is simpler absorption-style cooking).
Overview
Basmati rinses and soaks for 20 minutes. Cooked frozen broad beans (or shelled fresh) heat through with butter and a knob of dill. Rice cooks absorption-style in stock with saffron, broad beans, dill folded in halfway through. Rest for 5 minutes; fluff.
Ingredients
- 400 g basmati rice
- 1 large pinch saffron threads (bloomed in 2 tablespoons hot water)
- 4 tablespoons unsalted butter (or samna)
- 300 g frozen broad beans (no need to thaw - use double-podded for best texture)
- 1 onion (small, finely chopped, optional)
- 1 ½ teaspoons salt
- 750 ml hot stock (or stock substitute)
- 4 tablespoons fresh dill (chopped)
- 3 tablespoons fresh parsley (chopped)
- ½ teaspoon ground black pepper
Method
Stage 1 - Rinse and soak rice
- Rinse rice in 3 changes of cold water; soak 20 minutes; drain.
Stage 2 - Toast
- Melt 2 tablespoons butter in a heavy pot.
- Soften onion (if using) 4 minutes.
- Add rice; toast 1 minute, stirring.
Stage 3 - Cook
- Pour in saffron water and hot stock; add salt.
- Bring to a boil; stir once; reduce to lowest heat.
- Cover tightly; cook 8 minutes.
Stage 4 - Add beans and dill
- Open the lid briefly; scatter broad beans and half the dill over the top of the rice.
- Cover; cook another 10 minutes undisturbed.
Stage 5 - Rest
- Rest 5 minutes off heat (lid on).
Stage 6 - Finish
- Drop in the remaining butter, remaining dill, parsley and pepper.
- Fluff with a fork to combine.
Stage 7 - Serve
- Tip into a wide warm bowl; serve alongside grilled lamb, fish or stew.
Notes
- Double-podded beans best: Frozen beans have a tough outer skin; pinching them out gives a bright-green tender bean. Worth the effort for company.
- Saffron not turmeric: Saffron gives the colour and the perfume. Turmeric is wrong here.
- Fresh dill plenty: This is a dill-rice. Don't reduce; it's the dominant herb.
Storage
- Refrigerate 3 days; reheat covered with a splash of water.
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