🔴 Non-Veg / Contains Lamb & Butter | 🥘 Main Course / Iranian (Persian) Cuisine
Baghali Polo is a fragrant rice dish made with basmati rice, dried or fresh dill, and shelled fava beans. It is almost always served with Mahiche—lamb shanks that have been slow-braised until the meat literally falls off the bone. The combination of the herbal green rice and the rich, saffron-infused lamb creates a legendary flavor profile. At AAMBU RASOEE, we prioritize the slow-braising technique to ensure the lamb is succulent and the marrow adds a deep richness to the sauce.
📊 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 720 kcal |
| Protein | 45.0 g |
| Fiber | 6.0 g |
| Total Fat | 38.0 g |
🛒 Detailed Ingredients
1. The Saffron Braised Lamb (Mahiche):
- Lamb Shanks: 2 large (Approximately 800g–1kg).
- Onions: 2 large (Sliced into thick rings).
- Garlic: 4 cloves (Whole, lightly smashed).
- Turmeric: 1 tsp.
- Cinnamon Stick: 1 small piece.
- Saffron Liquid: 3 tbsp (Concentrated).
- Bay Leaf: 1 piece.
- Salt & Black Pepper: To taste.
2. The Dill and Fava Rice (Baghali Polo):
- Basmati Rice: 2 cups (Long-grain).
- Dried Dill: 1 cup (Or 2 cups of finely chopped fresh dill).
- Fava Beans: 1 cup (Frozen or fresh, peeled and split).
- Butter: 3 tbsp (Melted).
- Saffron Liquid: 1 tbsp (For the topping).
- Oil: 3 tbsp (For the Tahdig crust).
👩🍳 Preparation & Cooking Instructions
Step 1: The Slow-Braised Lamb
- In a large heavy-bottomed pot, sear the lamb shanks in a little oil until browned on all sides. Remove the shanks.
- In the same pot, layer the sliced onions to create a “bed.” Place the lamb shanks on top of the onions.
- Add the garlic, turmeric, cinnamon stick, bay leaf, salt, pepper, and 2 tablespoons of saffron liquid.
- Important: Do not add much water. Add only about 1/2 cup of water. Cover tightly and cook on the lowest heat for 3 to 4 hours. The onions will release their juices, creating a thick, incredibly flavorful “au jus.”
Step 2: Preparing the Rice and Beans
- Wash the rice until the water runs clear. Soak in salted water for 1 hour.
- Bring a large pot of water to a boil. Add the fava beans and cook for 3 minutes.
- Add the soaked rice to the same pot with the beans. Boil until the rice is “al dente” (firm but not crunchy).
- Drain the rice and beans together in a colander.
Step 3: Layering the Aromatics
- In a large bowl, gently toss the drained rice and beans with the dill. If using dried dill, ensure it is evenly distributed.
- Add oil and a splash of saffron water to the bottom of a non-stick pot.
- Add a layer of the rice-dill-bean mixture and pack it down slightly to form the Tahdig.
- Mound the remaining rice on top in a pyramid shape.
Step 4: The Final Steam
- Drizzle the melted butter over the top of the rice mound.
- Wrap the lid in a clean kitchen towel (to absorb excess moisture) and cover the pot tightly.
- Steam on low heat for 45–60 minutes.
Step 5: Serving
Place the fluffy green rice on a platter. Carefully remove the crispy Tahdig from the bottom of the pot and serve on the side. Place the tender lamb shanks next to the rice and pour the rich onion-lamb sauce over the meat.