Baghali Polo ba Mahicheh – Persian Dill Rice with Broad Beans and Lamb Shank

Table of Contents

• Ingredients
• Instructions
• Tips for Success
• Serving Suggestions

Ingredients

Main Ingredients

• 2 large lamb shanks (about 1 kg total)
• 2 cups basmati rice, rinsed and soaked for 1 hour
• 1 cup broad beans (fresh or frozen, shelled)
• 1.5 cups fresh dill, finely chopped (or 2-3 tablespoons dried dill)
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 3 tablespoons vegetable oil
• Salt and black pepper to taste
• 1 teaspoon turmeric
• 1/4 teaspoon saffron, dissolved in 2 tablespoons hot water
• 4-5 cups water

Instructions

Step 1: Preparing the Lamb Shank

1. Brown the Lamb:
   • Heat 1 tablespoon of oil in a large pot over medium heat.
   • Add the lamb shanks, season with salt and pepper, and brown them on all sides (about 5 minutes per side). Remove the lamb and set aside.
2. Sauté the Onion and Garlic:
   • In the same pot, add another tablespoon of oil and sauté the chopped onion until golden brown, about 5-7 minutes.
   • Add the minced garlic and cook for 1-2 more minutes.
3. Cook the Lamb:
   • Add the turmeric, stirring well to coat the onions and garlic.
   • Return the lamb shanks to the pot and add enough water to cover the lamb.
   • Cover and let it simmer on low heat for about 2-2.5 hours, or until the lamb is tender and falls off the bone.

Step 2: Preparing the Rice

1. Blanch the Broad Beans:
   • Bring a small pot of water to a boil, add the broad beans, and cook for 2-3 minutes. Drain and set aside.
2. Parboil the Rice:
   • Bring a large pot of water to a boil, add a pinch of salt, and the soaked basmati rice.
   • Boil for 5-7 minutes until the rice is partially cooked but still firm. Drain the rice in a colander.
3. Mix Dill and Beans: In a large bowl, gently mix the parboiled rice with the chopped dill and broad beans.

Step 3: Layering and Steaming

1. Create a Tahdig (Crispy Layer):
   • In a large pot, heat 1 tablespoon of oil over medium heat.
   • For a crispy layer, spread a thin layer of plain rice on the bottom.
2. Layer the Rice:
   • Add a layer of the rice and dill mixture over the tahdig, then sprinkle some saffron water over the rice.
   • Continue layering until all rice is used.
3. Steam the Rice: Cover the pot with a lid wrapped in a clean towel to absorb moisture, or use a damkoni (Persian lid cover). Steam on low heat for 30-45 minutes until the rice is fluffy and fragrant.

Tips for Success

• Dill and Bean Preparation: Fresh dill provides the best flavor, but dried dill can work in a pinch. Avoid overcooking the broad beans, as they’ll continue to cook with the rice.
• Perfect Tahdig: Use medium heat initially and reduce to low for a golden, crispy tahdig.
• Saffron Water: Dissolve the saffron in hot water for vibrant color and maximum flavor infusion in the rice.

Serving Suggestions

Serve Baghali Polo with the lamb shank alongside a portion of saffron-infused rice. Pair with a side of yogurt, fresh herbs, or torshi (pickled vegetables) for an authentic Persian experience.