Baghali polo-Rice with beans and dill

Ingredients for people 6

• 600 g of basmati rice
• 1 kg of soft beans
• Dill in abundance if fresh (2 punches if dried)
• 180 g of oil
• 1 teaspoon of powdered saffron pistils and dissolved in 4 tablespoons of hot water
• 1 teaspoon of turmeric
• 3 garlic cloves
• 1 finely sliced ​​fresh leek (optional)
• Finely chopped fresh Coriander or parsley (optional)
• L / 2 teaspoon of cinnamon powder
• 2-3 tablespoons of yogurt for the possible Tah dig (crust on the bottom of the pot)

Preparation

Remove both wraps from the beans. If too big, cut the two pods lengthwise in order to have 4 half-moon wedges that will cook faster. Cook the rice and broad beans for a few minutes in boiling salted water and drain them al dente. Keep some of the cooking water that you will need to dissolve the saffron before use and to add it to the pole during cooking. Pour a finger and a half of liquid made up of water, a pinch of salt, two tablespoons of oil and dissolved saffron, the yogurt into the bottom of a high-sided pan and let it boil; if you want a crispier Tah dig and you can often line the bottom of the pot with a few well washed lettuce leaves. In a bowl, mix the dill well (if you use fresh dill, you will have to chop it finely and let it dry well and sauté in a pan with olive oil before incorporating it into the rice) and the rest of the fresh herbs if you decide to use them, season with salt and start placing in the pot, in alternate layers, first the rice with the beans, then the herbs, until all the ingredients are used up. By doing this, try to possibly form a cone with the base on the bottom of the pot. Use the rice cooking water to repeatedly wet the surface of the pole cone when you notice that the rice tends to dry out too much. Place the pot on medium heat for 10 '; when a fair amount of steam has formed, lower the heat (use a net or a flame spreader), wrap the lid in a cloth and let the rice cook for 40-45 ′ pouring, if necessary to cook the rice, more water with saffron and oil. The slower and longer the steaming, the thicker the crust will be on the bottom of the pot. Once the rice has been served on a serving tray, you will detach the Tah dig by dividing it into 4 or more pieces, to be shared among the diners.