Entree: Iran – Azerbaijani Iran – باقالی پلو با شوید ➤ Bāqālī Polo bā Shīvīd (Fava bean and dill rice)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs 40 min

Total 3 hrs 10 min

Ingredients

- 3 cups (555 g) long-grain basmati rice
- 2 cups (300 g) shelled fresh or frozen fava (broad) beans
- 2 cups (60 g) fresh dill, chopped
- 1 large yellow onion, thinly sliced, about 10 oz (280 g)
- 4 bone-in lamb shanks, approx. 12 oz (340 g) each
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 1/4 tsp (0.5 g) saffron threads, crushed, soaked in 2 tbsp (30 ml) hot water
- 1 tsp (6 g) turmeric powder
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 g) sugar
- 2 tsp (10 g) kosher salt, plus more for parboiling rice
- 1 tsp (2 g) freshly ground black pepper
- 4 cloves garlic, smashed (12 g)
- 3 cups (720 ml) water or lamb stock (for braising)
- 4–6 cups (960–1440 ml) water (for rice parboil)

Instructions

1. Prepare and braise the lamb: Season lamb shanks with 1 tsp salt, 1/2 tsp pepper and 1 tsp turmeric. In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium heat; brown shanks on all sides, then remove. Add sliced onion to the pot and cook until translucent and starting to brown, add smashed garlic and remaining turmeric and cook 1 minute. Return shanks, add 3 cups (720 ml) water or stock and 2 tbsp (30 ml) lemon juice, bring to a simmer, cover and braise gently for 1½–2 hours until very tender; adjust seasoning and keep the braising liquid.
2. Parboil the rice: Rinse basmati rice under cold water until water runs clear. Bring 4–6 cups (960–1440 ml) salted water to a rolling boil in a large pot, add 2 tsp (10 g) salt and the rice, and cook uncovered, stirring occasionally, until grains are partly tender but still firm in the center, about 5–7 minutes. Drain rice in a sieve and set aside.
3. Prepare fava beans and dill: If using fresh fava, blanch in boiling water 1–2 minutes, then cool and slip off the tough outer skins; if using frozen, thaw and blanch quickly. Mix shelled fava beans with chopped dill and 1 tsp (5 g) sugar and a pinch of salt.
4. Make saffron butter: Stir the saffron soak into the 3 tbsp (42 g) butter to color and flavor it; reserve.
5. Layer and steam (polow method): In a heavy-bottomed pot large enough for steaming, heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (14 g) butter over medium heat. For tahdig, spread a thin layer of raw potato slices or a little flatbread at the bottom if desired (optional), then add a layer of about one-third of the parboiled rice, sprinkle with a portion of the dill–fava mixture, then another layer of rice, more dill–fava, finishing with the remaining rice. Drizzle the top with the saffron butter and 1–2 tbsp (15–30 ml) of reserved braising liquid for steam.
6. Arrange lamb and steam: Nestle the braised lamb shanks among the rice layers or place on top (reserve some broth). Poke several holes through the rice with the handle of a spoon to allow steam to circulate. Cover the pot with a clean kitchen towel and fit the lid tightly. Steam over low heat 45–60 minutes until rice is fully cooked and flavors meld; the bottom should form a golden tahdig crust.
7. Finish and serve: Remove lid, let rest 5 minutes. Gently invert or spoon rice onto a serving platter so that the dill–fava layers are visible; place lamb shanks on top. Serve hot with yogurt or a simple cucumber and tomato salad if desired.