How to cook Baghali Polo (Persian Food with Lima bean)

by on February 16, 2011

Baghali Polo is another one of the popular Iranian dishes. The following three videos teach you how to prepare, cook, and present Baghali Polo. Get your Lima beans and lets get started…

Here is a picture of the final product for you

If you’ve enjoyed watching the videos, please click on ‘like’ and also share this article with your friends and family. I love to read your comments so don’t keep me waiting :)
Now get into the Kitchen and “keep it cooking…”

There are currently comments.


Jamak February 16, 2011 at 4:52 pm

OH I loved watching these videos. You make it look sooooo easy.

KShar February 17, 2011 at 3:48 am

Thank you Jamak jon, let me know how yours turned out. keep it cooking.

Masoud February 16, 2011 at 5:59 pm

Perfect! Love it :X

KShar February 17, 2011 at 3:47 am

Thank you Masoud jon.

Judith February 17, 2011 at 2:19 am

You make it look so easy and it looks yummy. Right now I have to concentrate on getting my rice correct and getting taddiq.

KShar February 17, 2011 at 3:46 am

Hello Judith, are you having problem cooking your rice. let me know if you help. it take time to master the art of rice cooking. keelp it cooking.

zizi February 17, 2011 at 6:20 am

Learned so much from you.
Thank you,

KShar February 19, 2011 at 3:41 am

Thank you ZiZi khanoom, but the truth is that we all learn from each other. I have learned from you to be supprotive. keep it cooking

Mitra Akhavan February 17, 2011 at 6:22 pm

Thank you , I cooked this dish and it was really delicious. however the Bagala did not look like to be cook the way you showed in your video, it was very hard and I cooked it before I added to the rice. Maybe the brand you use is different. Any ways I didn’t want to risk . Thanks again for teaching us all the professional details. It is very valuable.

Rosie February 17, 2011 at 7:15 pm

Hi Mitra

I use beans from the conserve…they work just aswell and don’t need too much cooking.

KShar February 19, 2011 at 3:40 am

Salam Mitra khanoom, I use forzen lima beans, and there are two kinds, baby lima beans and forkford, which is much larger beans and you have to take the skin off and it takes longer to cook. I always use baby lima beans and never have problem. the brand does not matter, i think you used the bigger lima beans and they do take longer to cook and you have to cook them at the same time with rice. Please let me know if you still have proble with this or any other food. thank you and please keep it cooking.

Mitra Akhavan February 21, 2011 at 6:02 pm


Rosie February 17, 2011 at 7:13 pm

Hi Kshar….you make me very hungry while watching your videos. What I want to know is who helps you eat it all!!

Just to say that I do actually put my beans in with the water,but about 5mins before I drain the rice and they are usually well mixed in with the rice.
I goes down a treat with my family. keep it cooking!!!

KShar February 19, 2011 at 3:50 am

Thank you Rosie, for your support and yes, you can also put it in the rice water. To answer your question , my staff and my family love my cooking and they make sure there is no left over. keep it cooking

Debbie Ghannadan February 18, 2011 at 10:30 pm

Wow K. Shar that looks beautiful and now I am so hungry for it, I must run to the grocery ! Thank God the snow stopped here and I can get to town today.
I have a few questions ….
1) How long did that lamb shank and tri-tip cook?
2) I have used advieh in this dish, are you making your own special rose petal powder that you grind and mixing it with cinnamon? This must smell so delicate I can imagine.

Thanks so much for answering my requests always,
Be well ~ Debra

KShar February 19, 2011 at 3:28 am

Hello Dear Debbie, I cooked the lamb shank and tri-tip for 3 hours. advieh, wow, you are a persion cook, I do grind rose petal, (gole mohamadi) and mix it with cinnamon. (you have my special rose powder recipe now. I appreciate your friendship, and give my best to Reza. keep it cooking

Debbie Ghannadan February 19, 2011 at 10:06 pm

Well we try and keep one day on the weekend for a Persian meal, this keeps Reza going all week. I just prepared the Baghali Polo with Tri-Tip and it was delicious. Reza wants you to know that he had two plates it was so good and thanks you very much for teaching his american wife how to cook his favorite memories of his family and Mashaad. He is now asking if ‘we’ can make a good Torshi to go along with it. Might you have ideas on Vegetable Torshi? I use to make this in the summer when we lived in our home in the Bay Area and had a huge garden. It never came out great but it was better than the high priced jars in the Persian Markets. Reza can really plow through this stuff with this meals. Next weekend is Zorezhk Polo my favorite, I will watch your video on that next week before I shop. A thousand merci’s to you…
Ciao !

Suraya March 9, 2011 at 11:22 pm

Salaam, I didn’t get what was that green thing you used. Was it dry mint ,or something else?

Suraya March 9, 2011 at 11:26 pm

And yes, it does look so deliciouse, I can’t wait to cook it and surprive my fiance :)

KShar March 14, 2011 at 12:39 am

Go for it, I am sure the rewards will be endless. keep it cooking

KShar March 31, 2011 at 2:35 am

Suraya, are you talking about SHIVID, or DILL, for baghali polo. thank you and keep it cooking

???? March 15, 2011 at 8:51 pm

Thank you! Can you please tell me what was the green thing you put in the polaw? Was it Sabzi/spanich or something else?

mina March 16, 2011 at 1:58 am

It was SHIVID but in English we called DILL.

mina March 16, 2011 at 1:56 am

Hi I love the way you cook it look great and easy. however, I would like to learn how to cook fesenjun and samanu plz thankyou.

Wish you all the best.

KShar March 31, 2011 at 2:33 am

Thank you Mina khanoom, fessenjun, was released some times ago, please go and watch it. how ever, samanu will be released for next new year. and thank you for responding to one of the comments about SHIVID.

Marissa March 28, 2011 at 10:12 pm

I just watched your video about Baghali polo. I’m preparing the goosht at this moment and the house is filled with the lovely flavours.

I started cooking Persian 7 years ago as I met my husband. In the beginning my rice was sticky, not tastefull or too salt. I did not have the right non-stick pans to cook the rice. But now after 7 years my rice, as I may say so is quite tasty, fluffy and just really tastefull.. I have tried long and tried over and over again to pepare a good rice. So it is all in the practice and the learning. I told my mother in law if I could ever cook as good as she does, I would eat Persian everyday and especially Ta-diq. I just love Ta-diq! And now I’m cooking Persian meals everyday!

I love the smell when the rice is damkoni in the pan and fills the house with the lovely smell. I just wanted to say that I just love watching your videos, because you cook with so much passion and devotion. I hope one day to be able to cook the various and lovely dishes that the Persian cuisine has to offer.
I have always loved cooking as I was a child, but since I became familliar with the Persian cuisine and the love and passion that Persians, for example my mother in law, have for food I became inspired.

Also I have watched you poetry videos, and your words just touch my soul, even if I can not completely understand the words. I always say that the persian language is the language of Poets and the language of love. I just love the Persian culture, and I can’t wait for my children to be raised with this beautifull, gracefull culture.

Thank you for sharing all the lovely dishes with the world, even people in the Netherlands, like me, are watching your videos!
Thank you again and may god keep you and your family safe.
Kind regards,

KShar March 31, 2011 at 2:23 am

Marissa khanoom, I really am touched with your kind comments. This is why I keep doing what I love, because you and friends like you really make my day, I wish you and your lovely family all the best. They say it is a small world, I dont agree it is as big as our heart . and I am so gald that people like you are in it. The beauty of what I do is coming across great individuals like you, who are individual but their love and their generosity in their heart fills the world that they live in. god be with you and yours. please keep in touch, and give my regards to your family.

Ilyana July 24, 2011 at 6:36 pm

I love this dish and really want to try and cook it at home! what’s the yellow seasoning you added to the lamb?

Shayan October 13, 2011 at 5:29 am


Hope you are well, I have a question about the advieh you use for Baghali polo! Is the ingredients are the same as the one you used to make Loubia polo( ke be advieh poloii maruf ast ) or it is just the mixture of rose and cinnamon that you use for this food?

thanks a lot

KShar October 18, 2011 at 1:36 am

salam shayan jon, i use advieh khoresh for lobia polo and advieh polo for Baghali polo, My advieh, for polo is cinnamon, rose and a bit cardeman. Thank you and i hope that I answerd your question.

Shayan October 18, 2011 at 4:25 am

Thanks alot

Faiza November 30, 2011 at 10:13 am

KShar you are a SUPPPEEERR talented person. :)
I came across your video’s while doing a search for “salmon recipes.” I am totally intrigued by how you make authentic Iranian dishes look so simple and quick to make. I’ve been looking for a website for quite some time now which has a collection of great recipes- fortunately your website has many to try!

Keep up the great work!!!

KShar December 2, 2011 at 3:38 am

Thank you dear Fazia , you made my day. I am so happy you found me, because having you is a blessing. keep it cooking.

Panthea Hosseini December 20, 2011 at 9:03 am

Salam KShar jaan,
I came across your website purely by accident…however its been a pleasure reading up on your recipes and looking at the amazing final images. You truly capture the essence of Persian cuisine by staying traditional as well as putting a little modernity into your dishes. I recently got married and I starting learning all these recipes from my mother over the phone. My goal has always been to recreate the foods I grew up on with a modern more appealing twist… and you have definitely achieved just that.

I look forward to learning more from you….Dastetoon dard nakoneh!

Panthea Hosseini December 20, 2011 at 9:07 am

By the way,
I was trying to learn about your tips for baghali polo but there were no videos on this page….should I be looking elsewhere?

admin December 21, 2011 at 1:25 am

Hi Panthea,
Should be fixed now. Please let us know if you have any other questions.

Cam February 19, 2012 at 11:09 am

Hi Kshar hope u r all good…(actually Im better cuz I found U)…Im a medical student and usually kinda dnt have alot of time for cooking and frankly saying Im not into big meals that much which maybe be a good excuse for being a terrible cook ever…but for the records there r some persian dishes that simply I can kill 4 n one of those is Baqali Polo which Im sooo thankful that u’ve put in ur website…just a technical Q:I found dried lima beans in here not even the frozen ones…the question is how I should cook them?along with the rice or I should boil them before adding to the rice?I totally dnt have any idea…the only thing I wanna do is cooking this awesome dish by ur way…
thank u 4 being here 4 us 😉

KShar February 20, 2012 at 7:27 pm

Hello my friend. wash it well and first cook the beans and after 20 to 30 min. add the rice and go from there. Good luck my friend and please let me know how it turned out. So good to have you on my list. Keep it cooking.

KShar February 20, 2012 at 7:27 pm

Hello my friend. wash it well and first cook the beans and after 20 to 30 min. add the rice and go from there. Good luck my friend and please let me know how it turned out. So good to have you on my list. Keep it cooking.

nahal March 12, 2012 at 6:01 am

Hi Kshar,
This looks great. I have never made it before so if you can give me a little more detailed info as far as the portions that would be great. I would use 3 cups of rice, so how much beans and dill do you think would be good enough? Thank you and cant wait to make it and send you the pic:)

KShar March 13, 2012 at 3:45 am

One a half cup of beans, and one and half cup of dried dill. Good luck Nahal jon, let me know. Keep it cooking

nahal March 14, 2012 at 4:28 am

Thank you. I am not sure if I got this right, did you mean 1/2 cup beans?

KShar March 15, 2012 at 4:48 am

one and half a cup.

nahal March 15, 2012 at 6:08 am

Thank you! I was wondering if you have ever made the lamb in the oven before? if so how did you make it?

KShar March 16, 2012 at 2:14 am

Nahal jon you need to come to my classes…. My baked lamb is to die for.

nahal March 16, 2012 at 4:23 am

I wish I could. I lived in bay area (san ramon) last year and didnt know about you. I live in LA now, so a little far that’s why I need to get some lessons from far away. I was going to make this dish next weekend, that’s why I was wondering if you have ever done it in the oven. Thank you

nahal March 23, 2012 at 4:55 am

Hi Kshar,
One last question for you. Did you just defrost ,took the skin off and cook the beans with rice OR defrost, took the skin off, boiled and then mixed it with rice?
Thank you

KShar March 25, 2012 at 12:06 am

There are two kind of beans, if it is baby beans do don’t need to boil it first, just esteem it with rice. but if it is larger beans you boil it only for few minutes in the rice before you drain the rice.. if you are using dried beans you need to boil it first for few minute and drain it so the smell of dried beans will be gone and then boil it with rice. I hope that answered your question.

Anindita April 21, 2012 at 5:19 am

Love all your recipes…. You are great KShar ….. thanks and Regards

KShar April 21, 2012 at 6:29 am

Thank you

Lilit June 25, 2012 at 10:24 pm

Hi KShar! Can you please tell me of you use dried or fresh dill? Does either one work?

KShar June 25, 2012 at 11:51 pm

dried. you can also use fresh, it is your choice. thank you

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