Entree: Iran – Shiraz / Fars – باقالی پلو ➤ Bāghalī Polo (Saffron rice cooked with dill and fava beans, traditionally served with braised lamb)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 55 min

Additional 45 min

Total 2 hrs 50 min

Ingredients

- 3 cups (600 g) long-grain basmati rice
- 2 cups (300 g) shelled fresh or frozen fava (broad) beans
- 2 cups (80 g) fresh dill, chopped (loosely packed)
- 1 large yellow onion, sliced — about 1 cup (150 g)
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter
- 1/4 tsp (0.5 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 2 tsp (8 g) salt for parboiling rice
- 2 tbsp (30 ml) salt for braising liquid divided
- 1/2 tsp (2 g) ground black pepper
- 2 dried limes (limu omani), pierced (optional but traditional)
- 2 bay leaves
- 2 bone-in lamb shanks, approx. 1 lb (454 g) each
- 1 tsp (2 g) ground turmeric
- 4 cups (960 ml) water, divided (for braising and boiling)
- 2 tbsp (30 ml) plain yogurt or 1 egg yolk mixed with 1 tbsp (15 ml) water for tahdig coating (optional)
- Lemon wedges for serving
- Salt to taste (for final seasoning)

Instructions

1. Rinse the rice under cold water until the water runs clear, then soak in cold water for 30–60 minutes.
2. Season the lamb shanks: rub with 1 tbsp (15 ml) oil, 1 tbsp (15 ml) salt, turmeric, and pepper. In a heavy pot, heat 1 tbsp (15 ml) oil over medium-high, brown the shanks on all sides, then remove and set aside.
3. In the same pot, add sliced onion and sauté until golden, about 8–10 minutes. Return the shanks, add 3 cups (720 ml) water, dried limes, bay leaves, 1 tsp (5 ml) salt, reduce heat to low, cover and simmer gently for 1.5–2 hours until meat is very tender. If necessary, add more water to keep shanks partially submerged. When done, remove shanks and keep warm; reserve braising liquid.
4. Bring 4 quarts (3.8 L) of water to a rolling boil, add 2 tsp (8 g) salt, and add the drained rice. Parboil rice until grains are al dente, about 6–7 minutes; drain in a colander.
5. While rice parboils, blanch the fava beans in boiling water 2 minutes, then drain and plunge into ice water. If using fresh beans, remove pale inner skins; for frozen, blanch and drain.
6. In a large bowl, gently combine about two-thirds of the parboiled rice with chopped dill and the fava beans; mix carefully so beans and dill distribute through the rice.
7. Prepare the pot for steaming: heat 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter over low heat in a heavy-bottomed pot. For tahdig, spread a thin layer of the remaining rice across the bottom (or brush bottom with the yogurt/egg mixture then add rice) to form a crisp crust.
8. Layer the dill–bean–rice mixture into the pot, then top with the remaining plain parboiled rice to form a dome. Drizzle saffron water over the top and dot with the remaining butter.
9. Wrap the pot lid in a clean kitchen towel (optional) and cook over medium heat 3–4 minutes to set the bottom, then reduce to very low heat and steam for 30–40 minutes until rice is fully cooked and tahdig is crisp.
10. Gently invert or scoop rice onto a serving platter to preserve the tahdig if desired. Serve pieces of braised lamb alongside or atop the rice, spooning some of the reduced braising liquid over the meat. Garnish with lemon wedges and additional dill if desired.