Entree: Iran – Tehran & Central Iran – باقالی پلو ➤ Bāqālī Polo (saffron rice with dill and fava beans)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 2 hrs

Additional 1 hr

Total 3 hrs

Ingredients

- 3 cups (600 g) long-grain rice (preferably Persian/basmati)
- 2 cups (300 g) shelled fresh or frozen fava (broad) beans
- 1 1/2 cups (150 g) fresh dill, coarsely chopped
- 1 large onion, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (56 g) unsalted butter
- 2 lb (900 g) lamb shoulder, bone-in
- 1 tsp (3 g) ground turmeric
- 2 cloves garlic, minced
- 1/2 tsp (1–2 g) ground black pepper
- 1/2 tsp (3 g) salt plus additional to taste
- 1/2 tsp (about 0.5 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 2 medium potatoes, peeled and cut into 1/8" (3 mm) slices for tahdig (about 12 oz / 350 g)
- 2 cups (480 ml) water (for rice parboil) plus additional for braising lamb
- 1 cup (240 ml) water or broth for braising lamb
- 2 tbsp (30 ml) lemon juice or more to taste

Instructions

1. Rinse the rice under cold water until the water runs clear, then soak in cold water with 1/2 tsp (3 g) salt for 30–60 minutes and drain.
2. Brown the lamb: heat 1 tbsp (15 ml) oil in a heavy pot over medium-high heat, add lamb shoulder and brown on all sides, remove and set aside.
3. In the same pot add 1 tbsp (15 ml) oil and the sliced onion; sauté until golden, add minced garlic and 1 tsp (3 g) turmeric and sauté 30 seconds until fragrant.
4. Return lamb to the pot, add 1 cup (240 ml) water or broth, 1/2 tsp (1–2 g) black pepper and a pinch of salt, bring to a simmer, cover and braise on low for 1.5–2 hours until tender. Add lemon juice in final 10 minutes and adjust seasoning.
5. Blanch the fava beans in boiling salted water for 2–3 minutes if fresh (longer if frozen: 3–4 minutes), drain and plunge into ice water; if using frozen, thaw and drain. Optionally peel thicker outer skins.
6. In a skillet, melt 2 tbsp (28 g) butter with 1 tbsp (15 ml) oil, add the chopped dill and blanched fava beans, sauté 2–3 minutes to marry flavors; season lightly with salt and set aside.
7. Parboil the soaked, drained rice in 2 cups (480 ml) boiling salted water for 5–7 minutes until grains are swollen but still slightly firm; drain in a colander.
8. Prepare the pot for tahdig: coat the bottom of a heavy 5–6 qt (4.7–5.7 L) pot with remaining 2 tbsp (28 g) butter and 1 tbsp (15 ml) oil, arrange the thin potato slices in an even layer across the bottom.
9. Layer the rice and bean-dill mixture in the pot: add about one-third of the parboiled rice, then half the bean-dill mixture, another third of rice, the remaining beans, and finish with the remaining rice. Gently press down. Drizzle the saffron water over the top and a little additional oil if desired.
10. Insert the lid wrapped in a clean kitchen towel (to catch steam), cover and steam on low heat for 45–60 minutes until rice is fully cooked and the tahdig is crisp. After 30 minutes reduce heat to very low.
11. To serve, invert the pot onto a serving platter or spoon out rice carefully to preserve tahdig pieces. Serve with braised lamb shoulder alongside, spooning some of the lamb braising juices over the rice.
12. Garnish with extra chopped dill and a sprinkle of crushed saffron threads if desired. Adjust lemon and salt at the table.