Baghali Polo with a Seafood Twist: A Flavorful Fusion of Persian Rice and Seafood Delight

Baghali Polo, a beloved Persian dish traditionally made with lamb, is getting a fresh, coastal twist with the addition of succulent seafood like shrimp and scallops. This version brings the vibrant flavors of dill and fava beans together with tender, perfectly cooked seafood. Served with a saffron aioli on the side, this dish is a delightful fusion of tradition and modern culinary creativity.

Ingredients:

2 cups basmati rice

1 cup shelled fava beans (fresh or frozen)

½ cup fresh dill, chopped

12 oz shrimp (peeled and deveined) or scallops (or a combination)

1 tsp saffron threads

2 tbsp warm water

2 tbsp butter

1 tbsp olive oil

Salt and pepper, to taste

Saffron Aioli:

½ cup mayonnaise

1 small garlic clove, minced

Pinch of saffron threads, steeped in 1 tbsp warm water

Juice of ½ lemon

Salt, to taste

Instructions:

Prepare the Saffron Water: Steep saffron threads in 2 tbsp of warm water and set aside.

Cook the Rice: Rinse the basmati rice in cold water until the water runs clear. Bring a large pot of salted water to a boil. Add the rice and cook until just tender but not fully cooked, about 6-7 minutes. Drain and set aside.

Cook the Fava Beans: In a separate pot, cook the shelled fava beans in boiling water for 3-4 minutes. Drain and remove the outer skins if needed.

Layer the Rice: In a large, heavy-bottomed pot, melt the butter over medium heat. Add a layer of rice, followed by fava beans, chopped dill, and another layer of rice. Repeat until all the ingredients are used, finishing with a final layer of rice.

Steam the Rice: Pour the saffron water over the rice. Cover the pot with a clean kitchen towel or paper towel, then place the lid on top. Cook on low heat for 30-40 minutes, allowing the rice to steam and develop a crispy tahdig at the bottom.

Sear the Seafood: While the rice is steaming, heat olive oil in a skillet over medium-high heat. Season the shrimp and/or scallops with salt and pepper. Sear them for 2-3 minutes per side until they are golden and cooked through.

Make the Saffron Aioli: In a small bowl, whisk together mayonnaise, minced garlic, steeped saffron water, lemon juice, and a pinch of salt. Adjust seasoning to taste.

Serve: Fluff the steamed rice, taking care to preserve the crispy tahdig. Plate the rice with the shrimp and scallops on top, and serve the saffron aioli on the side for dipping.