Baghali Polo ba MahichehDill Rice with Fava Beans and Lamb Shank

Name: Baghali Polo ba Mahicheh (Dill Rice with Fava Beans and Lamb Shank)
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 4
Cuisine: Iran
Ingredients: 500 g Basmati Rice (rinsed and soaked); 250 g Fava Bean (peeled if possible); 60 g Fresh Dill (finely chopped); 1200 g Lamb Shank; 180 g Onion (finely chopped); 12 g Garlic (crushed); 5 g Turmeric Powder; 250 mg Saffron Threads (crushed); 10 g Salt; 6 g Salt; 2 g Black Pepper; 50 g Unsalted Butter; 40 ml Vegetable Oil; 900 ml Water; 60 ml Water (hot); 1740 ml Water

Baghali polo ba mahicheh combines dill and fava-bean basmati rice with slowly braised lamb shank and saffron.

Prep

40m

Cook

Serves

Estimated

Nutrition

Per serving

1271kcal

Calories

75g

Protein

51g

Fat

120g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Rice

500g
Basmati Rice (rinsed and soaked)
250g
Fava Bean (peeled if possible)
60g
Fresh Dill (finely chopped)

Lamb

1.2kg
Lamb Shank
180g
Onion (finely chopped)
12g
Garlic (crushed)
5g
Turmeric Powder

Saffron

250mg
Saffron Threads (crushed)

Rice

10g
Salt

Lamb

6g
Salt
2g
Black Pepper

Rice

50g
Unsalted Butter

Lamb

40ml
Vegetable Oil
900ml
Water

Saffron

60ml
Water (hot)

Rice

1.74l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until golden, then stir in the garlic and turmeric powder.
02
Add the lamb shank and brown lightly. Pour in the water and bring to a boil, then reduce to a gentle simmer.
03
Season with the salt and black pepper, cover, and cook until the lamb shank is very tender.
04
Steep the saffron threads in the hot water.
05
Bring the water to a boil. Add the salt and soaked basmati rice and boil until partly cooked. Add the fava beans near the end, then drain.
06
Layer the basmati rice with the fresh dill, dot with the unsalted butter, drizzle with saffron infusion, cover, and steam until fluffy.
07
Serve the dill rice with the lamb shank and its cooking liquid.

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