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Baghali Polo ba Mahiche
Dill Rice with Fava Beans and Lamb Shanks
A classic Persian springtime dish featuring fragrant basmati rice infused with fresh dill and tender fava beans, served alongside slow-braised lamb shanks. The rice is known for its fluffy texture and the coveted crispy bottom layer, tahdig.
🧂 Ingrédients
- 3 cups Basmati rice(High-quality aged Basmati rice is recommended for best results.)
- 4 Lamb shanks(About 300-350g each. Bone-in shanks are preferred for flavor.)
- 300 g Fava beans (broad beans)(Fresh or frozen. If using fresh, you'll need to shell and peel them.)
- 2 cups Fresh dill(Finely chopped. More can be added for a stronger dill flavor.)
- 1 g Saffron threads(High quality. Needs to be bloomed in hot water.)
- 60 g Butter(Unsalted, divided for braising and finishing the rice.)
- 1 medium Onion(Finely chopped, for braising the lamb.)
- 1 teaspoon Turmeric(For braising the lamb.)
- to taste Salt
- to taste Black pepper
- 4-5 cups Water or lamb/beef broth(For braising the lamb.)
- 2-3 tablespoons Yogurt (optional)(For the tahdig layer, if desired.)
👨🍳 Instructions
- 1
Prepare the lamb shanks: Season the lamb shanks generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 5-7 minutes per side. Remove the shanks and set aside.
⏱️ 15 minutes - 2
Build the braising liquid: Add the chopped onion to the same pot and sauté until softened and lightly golden, about 5-7 minutes. Stir in the turmeric and cook for 1 minute until fragrant. Return the lamb shanks to the pot. Add enough water or broth to come about two-thirds of the way up the shanks. Bring to a simmer.
⏱️ 10 minutes - 3
Braise the lamb: Cover the pot tightly, reduce the heat to low, and simmer gently for 2.5 to 3 hours, or until the lamb is exceptionally tender and almost falling off the bone. Check periodically and add more liquid if needed. Once tender, remove the lamb shanks and set aside. Strain the braising liquid, skim off excess fat, and reduce it over medium-high heat until slightly thickened. Season to taste.
⏱️ 2.5 - 3 hours - 4
Prepare the rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in plenty of cold water for at least 30 minutes. While the rice soaks, prepare the fava beans. If using fresh, blanch them in boiling water for 1-2 minutes, then shock in ice water. Slip off the outer skins. If using frozen, thaw them.
⏱️ 30 minutes (soaking) - 5
Par-boil the rice: Drain the soaked rice. Bring a large pot of salted water to a rolling boil. Add the drained rice and cook for 5-7 minutes, until the grains are slightly softened but still have a firm bite (al dente). The rice should elongate. Drain the rice thoroughly in a fine-mesh sieve.
⏱️ 7-10 minutes - 6
Combine rice, dill, and fava beans: In a large bowl, gently toss the par-boiled rice with the finely chopped fresh dill and prepared fava beans. Ensure the dill and beans are evenly distributed.
⏱️ 5 minutes - 7
Prepare the tahdig (crispy rice bottom): Melt 2 tablespoons of butter in a non-stick pot (about 24-26 cm diameter) over medium heat. If using, spread a thin layer of yogurt over the melted butter. Carefully layer the rice mixture over the yogurt/butter, pressing it down gently to form an even layer. Create a few steam vents by poking holes in the rice with the handle of a wooden spoon. You can also arrange some of the rice mixture in a decorative pattern at the bottom if you prefer.
⏱️ 10 minutes - 8
Steam the rice: Cover the pot with a tight-fitting lid, wrapping the lid in a clean kitchen towel to absorb excess steam. Place the pot over medium-high heat for about 5-7 minutes, until you hear the rice starting to sizzle and smell a toasty aroma. This forms the crust. Reduce the heat to low and continue to steam for another 40-45 minutes, or until the rice is fully cooked and fluffy.
⏱️ 45-50 minutes - 9
Prepare saffron infusion: While the rice steams, bloom the saffron. Grind the saffron threads into a powder using a mortar and pestle or the back of a spoon. Place the saffron powder in a small heatproof bowl and add about 1/4 cup of hot (not boiling) water. Let it steep for at least 10 minutes to release its color and aroma.
⏱️ 10 minutes - 10
Assemble and serve: Gently fluff the steamed rice with a fork, being careful not to break the grains. Remove the tahdig layer carefully by inverting the pot onto a serving platter. Spoon the fluffy dill and fava bean rice onto the platter, or serve it alongside the tahdig. Arrange the tender lamb shanks on top of or next to the rice. Drizzle some of the reduced braising liquid over the lamb. Drizzle the bloomed saffron water over a portion of the rice for color and aroma. Serve immediately.
⏱️ 10 minutes
💡 Conseils de pro
- ✓For the best tahdig, use a non-stick pot and ensure the heat is right – not too high to burn, not too low to prevent crisping.
- ✓Don't overcook the rice during the par-boiling stage; it should still have a firm bite.
- ✓Fresh dill is key for authentic flavor. If you can't find fresh, use dried dill, but the flavor will be less vibrant.
- ✓The lamb shanks should be so tender they easily pull away from the bone.
- ✓This dish is traditionally served during Nowruz (Persian New Year) and in spring when fava beans are in season.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Baghali Polo ba Morgh (Chicken): Substitute lamb shanks with bone-in chicken pieces, adjusting braising time accordingly.
- Vegetarian Baghali Polo: Omit the meat and serve the dill and fava bean rice with a side of sautéed mushrooms or a simple salad.