Persian

Baghali Polo ba Mahicheh

Tender lamb shanks are slowly braised with onion, turmeric, and saffron, then served beside fragrant dill-and-fava-bean rice. The rice is steamed the Persian way with a crisp golden tahdig underneath.

Ingredients

• Lamb shanks2 small, about 1.5 lb total
• Basmati rice1 1/2 cups
• Shelled fava beans, peeled if fresh1 cup
• Fresh dill, finely chopped1 cup
• Yellow onions, thinly sliced2 medium
• Garlic cloves, crushed3
• Ground turmeric1 1/2 tsp
• Ground black pepper1 tsp
• Cinnamon stick1 small
• Saffron threads1/2 tsp, ground
• Hot water for saffron3 tbsp
• Unsalted butter3 tbsp
• Neutral oil3 tbsp
• Yukon gold potato, thinly sliced for tahdig1 medium
• Kosher saltto taste
• Wateras needed

Method

1. Rinse the basmati rice in several changes of cool water until the water runs mostly clear, then soak it in salted water for at least 1 hour.
2. Steep the ground saffron in 3 tablespoons hot water and set it aside.
3. Heat 2 tablespoons oil in a heavy pot over medium heat and fry the sliced onions until deep golden, 12 to 15 minutes.
4. Add the garlic, turmeric, and black pepper and stir for 30 seconds until fragrant.
5. Add the lamb shanks and brown them well on all sides in the onion mixture.
6. Add the cinnamon stick, a generous pinch of salt, and enough water to come halfway up the lamb shanks.
7. Cover and simmer gently for 2 to 2 1/2 hours, turning the shanks occasionally, until the meat is very tender and the sauce is reduced and glossy.
8. Stir half of the bloomed saffron into the lamb sauce during the last 20 minutes of cooking, then taste and adjust the salt.
9. Bring a large pot of salted water to a boil, drain the soaked rice, and add it to the boiling water.
10. After 4 minutes, add the fava beans and continue boiling until the rice grains are soft at the edges but still firm in the center, about 3 to 4 minutes more.
11. Drain the rice and fava beans gently and rinse briefly with lukewarm water.
12. Mix the drained rice and fava beans lightly with the chopped dill, taking care not to break the grains.
13. Wash and dry the rice pot, then add 1 tablespoon oil and 1 tablespoon butter over medium heat.
14. Arrange the potato slices in a single layer on the bottom of the pot to make tahdig.
15. Gently mound the dill rice over the potatoes, poke several steam holes through the rice with the handle of a spoon, and drizzle with 2 tablespoons melted butter and the remaining saffron water.
16. Wrap the lid in a clean kitchen towel, cover the pot tightly, and steam over medium heat for 5 minutes, then reduce to low and cook for 40 to 45 minutes.
17. Rest the rice off the heat for 5 minutes, then spoon the baghali polo onto a platter and lift out the golden potato tahdig.
18. Serve each lamb shank beside the dill-and-fava rice with a little of the saffron onion sauce spooned over the meat.

Common questions