@bettervits: While no supplement can guarantee you’ll stay well or prevent the need for antibiotics, there are simple ways to support your nutritional health through the colder months ❄️ #Bettervits #antibiotics #supplements #nutritionistadvice

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Tuesday 03 November 2026 16:00:23 GMT
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RICE FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best rice dish. This is part 5 and today we’re taking a trip to Iran, to make some Baghali Polo. A traditional Persian classic rice dish, featuring dill, fava beans and saffron, which is then served with some stewed saffron infused lamb shanks! A truly wonderful rice dish and an ultimate symbol of comfort food! Full recipe below (2) 200g extra long basmati rice (washed & soaked for 1 hour) 1 black cardamon pod 3 green cardamon pods 3 bay leaves 2 tbsp salt 1/2 tbsp saffron 3 ice cubes 50g fresh dill finely chopped 180g broad beans/green fava beans 2 tbsp ghee 1/2 tsp ground turmeric (1) Start by preparing your saffron by grinding in a pestle and mortar, then add the ice cubes and allow to steep for 30-40 minutes or until the ice cubes have melted. (2) Heat up a large pot of boiling water, then season to taste with sea salt. Add your cardamon pods and bay leaves, then cover and simmer for 10 minutes. Add the soaked & washed rice, then cook for 7 minutes until par boiled but not fully cooked. Then drain, rinse and set aside. (3) In a small bowl, mix together a small amount of rice, some of the saffron water and a dash of the fresh dill. Mix well then set aside.  
(4)
Now in a large bowl, mix together the remaining rice, dill and broad beans until well combined. To start the tahdig, heat up a non stick pan on a medium high heat. Add the ghee and turmeric and infuse for 30 seconds. Then layer the saffron & dill rice, followed the remaining rice. Poke some holes in the rice, then once it starts to steam, cover and reduce the heat to medium low, then cook for 45 minutes. Carefully flip, remove the lid, serve and enjoy.
RICE FROM AROUND THE WORLD 🌍 I’m on a mission to find the world’s best rice dish. This is part 5 and today we’re taking a trip to Iran, to make some Baghali Polo. A traditional Persian classic rice dish, featuring dill, fava beans and saffron, which is then served with some stewed saffron infused lamb shanks! A truly wonderful rice dish and an ultimate symbol of comfort food! Full recipe below (2) 200g extra long basmati rice (washed & soaked for 1 hour) 1 black cardamon pod 3 green cardamon pods 3 bay leaves 2 tbsp salt 1/2 tbsp saffron 3 ice cubes 50g fresh dill finely chopped 180g broad beans/green fava beans 2 tbsp ghee 1/2 tsp ground turmeric (1) Start by preparing your saffron by grinding in a pestle and mortar, then add the ice cubes and allow to steep for 30-40 minutes or until the ice cubes have melted. (2) Heat up a large pot of boiling water, then season to taste with sea salt. Add your cardamon pods and bay leaves, then cover and simmer for 10 minutes. Add the soaked & washed rice, then cook for 7 minutes until par boiled but not fully cooked. Then drain, rinse and set aside. (3) In a small bowl, mix together a small amount of rice, some of the saffron water and a dash of the fresh dill. Mix well then set aside. 
(4)
Now in a large bowl, mix together the remaining rice, dill and broad beans until well combined. To start the tahdig, heat up a non stick pan on a medium high heat. Add the ghee and turmeric and infuse for 30 seconds. Then layer the saffron & dill rice, followed the remaining rice. Poke some holes in the rice, then once it starts to steam, cover and reduce the heat to medium low, then cook for 45 minutes. Carefully flip, remove the lid, serve and enjoy.

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