This channel has been an excellent resource for my learning how to cook at home. I've always praised Levantine and southwest Asian cuisine as having a wonderful balance of flavor, nutrition, and heartiness. Many of your recipes are now staples in my home :)
One of my favourite meals. Timan bagila, but with lamb and lamb stock. My mum would first cook lamb shoulder cubes in water, a little garlic and turmeric until tender, then use the stock she made to part cook the rice before draining it and mixing in the beans, dill and meat and returning the mix to a pan with a little oil on the bottom, covering and cooking over a very low heat until the rice is cooked and a nice "حكاكه" is formed at the bottom.
As an American approaching Thanksgiving, I can see that rub paste being amaaaazing on a turkey. Mmmm....and herb rice or even hashweh instead of "stuffing"? Omg.
I can never get enough simple and flavorful rice + chicken recipes, so I'll be cooking this as soon as I can. I can already tell it's gonna be delicious.
Why is it when I cook rice I always make it just plain? Thank you for reminding me to 'spice up my rice' 😁 And thank you for all the recipes you have shared with us. 😋♥️
I’ll give this a try because I love the Iranian brother of this dish. However to weigh in on the ‘who owns it’ debate I think this would taste quite distinctive because it’s cooked pretty differently to any Iranian recipe of baghali polo I’ve ever seen. It’s like dishes like falefel, they probably come from one specific place originally but have spread because great tasting stuff generally finds an audience everywhere.
@@MiddleEats Yes exactly but we use different types of fish it's not necessarily carp it could be brown fish or Barbel as they call it or Berzem but you're right we cut it open from the back and cook it on wood fire
@@MiddleEats The name doesn't really differentiate between beef and lamb versions. The neck one is "Baghali Polo ba Gardan/ باقالیپلو با گردن" (Broad Bean Rice with Neck).
Hey obi you are looking good man... 😮 mashallah... keep going my friend i hope you feel as good and healthy as you look... Also i remember once eating similar rice as a kid at a friends house i am sure it was a little different i am sure they were afghan so it could be something similar or a variation of this...
Maybe not authentic, I don't know, but I can see a bit of acidity going well with the rice. Like 1 - 2 tsp of lime juice. What I like to do is put half a lime into the pot whenever I cook rice (with the cut side facing upwards). Once the rice is cooked I squish the then soft lime into the rice with a fork. It's fantastic. I believe those small salt lemons work even better for that. But they're hard to find around where I live, so I use limes instead. A proper lemon would be too much acidity, I think. (But it probably depends on the amount of rice.)
@@hollydaugherty2620 But lemons are larger, hence hold more acid, hence bring more acidity to a dish -- if applied in the way described above, that is. If you instead measure out a certain amount of juice, then yes, there's next to no difference.
It's from both countries, but I wouldnt say this is the Persian version because this doesn't have saffron whereas the Persian version does. Two countries can make the same dish you know.
Sorry but this is so disappointing to see... this is an Iranian dish. Iraqis now eat a lot of Iranian food because of religious & political influence in their country, but they are still Iranian dishes. And baghali polo is still Iranian regardless of whether you add saffron, it's the use of broad beans and the herbs that makes it baghali polo. This same cultural erasure is why you now have Iraqis claiming Ghormeh sabzi as "shabzi", Khoreshte Gheymeh as "Qiyma", Sholeh Zard as "Zarda" and so on. Just bizarre.
It's just a recipe. It's rice. Calm down. Food is not a static thing. If you go back far enough in history, things are borrowed and adapted EVERYWHERE. Nobody cares.
@@hollydaugherty2620 judging from your name, you're not Iranian. Not even Middle Eastern at all. So you don't get to tell me & other Iranians what we should and shouldn't care about. I absolutely will care when it comes to cultural erasure, sorry you don't like your culture enough to advocate for its protection
@@trendafile6356 right... so do justice to the dish and its country of origin by giving credit to Iran when introducing it to others. The Middle East isn't a homogenous region and the majority of Middle Easterners (non-Iranians) won't have even heard of this or eaten it unless they eat at Iranian restaurants
