Shevid Baghali Polow with Morgh - Dill Lima Beans Rice with Chicken

This fragrant Persian rice dish, layered with aromatic saffron, fresh dill, nutty lima beans, and tender, tangy chicken, is one of the most beloved springtime meals in Iranian homes. شوید باقالی پلوبا مرغ  Shevid Baghali Polow ba Morgh (dill lima beans, rice, and chicken) is a beautiful, colorful dish perfect for serving guests, enjoying at home, or packing for an outdoor picnic. 

It's also one of the iconic foods of Sizdah Bedar, the thirteenth and final day of the Nowruz celebration, when Iranians head outdoors to spend the day in nature. Families gather in parks, gardens, and open fields to share delicious meals, play games, listen to music, and enjoy the fresh spring air.

A symbolic part of the day is discarding the Sabzeh, the green wheat sprouts grown for the Haft Seen table, by releasing it into flowing water to cast away misfortune and begin the year renewed.

Growing up in different towns across Khuzestan, in southern Iran, our Sizdah Bedar outings often meant long drives just to find a patch of trees or greenery. We'd always end up sharing those rare shaded spots with other families, which only added to the fun. More children to play with, more laughter, more memories. I still treasure those picnic days filled with Shevid baghali polow and Morgh, and sometimes lamb shanks, along with the big pot of Ash Reshteh that every family seemed to bring.

Morgh - Chicken

Ingredients

Serves 4-6

-8 chicken drumsticks (or any preferred cut)
-1 large onion, finely chopped
-4 garlic cloves, finely chopped
-1/2 teaspoon turmeric
-1/4 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
-1/4 teaspoon crushed cardamom (optional)
-Juice of 1-2 lemons/limes
-Salt and pepper to taste
Vegetable oil  

Method:

1. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Sauté the onions until translucent. Add the garlic, turmeric, and black pepper, and cook for another 5 minutes. 
2. Add the chicken pieces, along with salt, pepper, and cardamom. Brown on all sides. 
3. Pour in enough water to cover all pieces. 
4. Cook uncovered on medium-low heat for 1 hour. 
5. Halfway through cooking, add the liquid saffron. During the last fifteen minutes, sprinkle the lemon juice evenly over the chicken. 
6. Taste and adjust the seasoning, and set aside.

Polow (Dill & Lima Bean Rice) 

Ingredients

-2 1/2 cups basmati rice
-2 cups baby lima beans (fresh or thawed frozen)
-2 cups finely chopped fresh dill or 1 1/2 cups dried (I use 1 1/2 cups fresh + 1/2 cup dried)
-1/2 teaspoon turmeric
-Dash of cinnamon (optional)
-Vegetable oil

- Butter 
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons hot water
-Salt

Method:

1. In a bowl, combine dill, lima beans, turmeric, a dash of salt and cinnamon, and mix well. Set aside.
2. Rinse the rice with cool water, soak it in 6 cups of water with 3 tablespoons of salt for 1-2 hours. 
3. Bring 8 cups of water to a boil in a nonstick pot. Add the drained rice. 
4. Boil for 7 minutes, until the rice is soft on the outside but firm in the center.
5. Drain and rinse with cool water. 
6. Wash the pot and return it to the stove. Add 4 tablespoons of oil to coat the bottom. 
7. Layer of rice and the dill-bean mixture, building it into a gentle pyramid. Make four holes with the handle of a spoon to help the steam escape.
8. Cover and cook on medium-high heat for 5-7 minutes until steaming. 
9. Add  2-3 tablespoons of melted butter and 1/4 cup of water over the top. Add the liquid saffron now, or wait and drizzle it over the rice when serving.
10. Lower the heat, cover tightly, and cook for 45 minutes. 

Serve the rice and the saffron chicken arranged on the platter and serve warm.

* Variations

- Add the cooked chicken between the layers of rice and herbs before steaming. 

-If cooking the rice and chicken together, replace the final drizzle of butter with a few tablespoons of chicken broth.

- You may also prepare this dish with lamb shanks instead of chicken. Follow the same steps, but allow extra time for the lamb to slowly simmer until very tender.

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Enjoy and Happy Sizdah Bedar!