Baghali Polo ba Mahiche, a classic Persian dish, combines aromatic basmati rice with dill and fava beans, served alongside succulent, slow-cooked lamb shanks. This dish is a celebration of flavors and textures, perfect for a festive occasion or a special family meal. The tender lamb shanks, infused with saffron and spices, complement the fragrant, herbaceous rice, creating a culinary experience that is both comforting and elegant.
Preparation and Cooking Times
- Preparation Time: 45 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 45 minutes
Servings and Serving Size
- Servings: 6
- Serving Size: 1 lamb shank with rice (approximately 350g)
Nutritional Information (per serving)
- Calories: 600 kcal
- Protein: 35g
- Carbohydrates: 60g
- Fat: 25g
- Fiber: 6g
- Sugar: 3g
- Sodium: 500mg
Ingredients
- For the Lamb Shanks:
- 6 lamb shanks
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 cups (480ml) beef broth
- 1/2 cup (120ml) brewed saffron (a pinch of saffron threads steeped in hot water)
- 1/4 cup (60ml) vegetable oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- For the Rice:
- 3 cups (600g) basmati rice
- 2 cups (300g) fresh or frozen fava beans
- 1 cup (60g) fresh dill, finely chopped
- 1/4 cup (60ml) brewed saffron
- 1/4 cup (60ml) vegetable oil
- 1 tsp salt
Method of Preparation
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.
- Add the minced garlic and cook for another minute.
- Season the lamb shanks with salt, pepper, turmeric, cumin, and cinnamon. Add them to the pot and brown on all sides.
- Pour in the beef broth and brewed saffron. Bring to a boil, then reduce the heat, cover, and simmer for about 2.5 to 3 hours, until the lamb is tender and falls off the bone.
- Rinse the basmati rice under cold water until the water runs clear.
- Bring a large pot of salted water to a boil, add the rice, and cook for about 6-8 minutes until it is partially cooked (al dente). Drain and set aside.
- In a separate pot, bring water to a boil, add the fava beans, and cook for 3-4 minutes until tender. Drain and remove the skins if necessary.
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
- Mix the partially cooked rice with the dill, fava beans, and brewed saffron.
- Layer the rice mixture in the pot, creating a mound in the center.
- Drizzle the remaining oil over the top and wrap the lid of the pot with a clean kitchen towel. Cover tightly and cook on low heat for about 45 minutes, allowing the rice to steam and develop a crispy crust (tahdig).
- Carefully invert the rice onto a serving platter to reveal the crispy tahdig.
- Serve the lamb shanks alongside the fragrant dill and fava bean rice.
Tips for Culinary Success
- Ensure the lamb shanks are fully submerged in the broth for even cooking.
- For a richer flavor, marinate the lamb shanks in the spices and saffron overnight.
- Make sure to cook the rice just until al dente to prevent it from becoming mushy during the steaming process.
Frequently Asked Questions (FAQs)
Can I use dried dill instead of fresh dill?
- Yes, but fresh dill provides a more vibrant flavor. If using dried dill, use about one-third of the amount.
How do I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the texture of the tahdig.
Can I make this dish vegetarian?
- Yes, you can omit the lamb shanks and serve the dill and fava bean rice with roasted vegetables or a plant-based protein.
Experience the rich flavors and textures of Aromatic Baghali Polo ba Mahiche, a Persian classic that brings together tender lamb shanks and fragrant dill rice. Perfect for a celebration or a special family meal, this dish promises to delight your senses with every bite. Enjoy the exquisite combination of saffron-infused lamb and herbaceous rice, and create lasting culinary memories.