Entree: Iran – Isfahan – باقالی پلو ➤ Bāghalī Polo (Fragrant rice cooked with dill and fava beans, traditionally served with braised lamb)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 10 min

Additional 45 min

Total 2 hrs 30 min

Ingredients

- 3 cups (555 g) basmati rice
- 4 lamb shanks, approx. 12 oz (340 g) each
- 1 lb (450 g) shelled fava beans (fresh or frozen)
- 1 cup (25 g) fresh dill, finely chopped
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves (9 g) garlic, minced
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp (1 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 1 tsp (3 g) ground turmeric
- 1 tsp (5 g) ground black pepper
- 2 tsp (12 g) kosher salt, plus more to taste
- 4 cups (960 ml) water or low-sodium chicken stock (for braising)
- 1/4 cup (60 ml) plain yogurt (optional, for a richer tahdig)
- 2 tbsp (30 ml) vegetable oil or melted butter (for tahdig)
- Optional: thinly sliced potatoes for tahdig, 2 medium (about 12 oz / 340 g total)

Instructions

1. Rinse the rice under cold water until the water runs clear, then soak in cold water for 30 minutes; drain.
2. In a heavy pot, heat 2 tbsp (30 ml) oil over medium heat. Add the sliced onion and cook until soft and golden, about 8–10 minutes. Add garlic, 1 tsp (3 g) turmeric, 1 tsp (5 g) pepper, and 1 tsp (6 g) salt; cook 1 minute until fragrant.
3. Add the lamb shanks to the pot and brown on all sides, about 8 minutes. Pour in 4 cups (960 ml) water or stock, bring to a simmer, cover partially, and braise gently until very tender, about 90–120 minutes. Adjust salt to taste. Toward the end, stir in half the saffron infusion (reserve the rest for rice).
4. While the lamb braises, blanch the fava beans in boiling water for 2–3 minutes if fresh (or until tender if frozen), then drain and set aside.
5. In a skillet melt 2 tbsp (30 g) butter and sauté the chopped dill with the blanched fava beans for 2–3 minutes until aromatic; season lightly with salt. Remove from heat and set aside.
6. Bring a large pot of salted water to a boil. Add the drained rice and parboil until grains are just tender but still with a slight bite, about 5–7 minutes. Drain the rice in a colander.
7. In the bottom of a clean heavy pot, spoon 2 tbsp (30 ml) oil or melted butter and, if using, arrange the sliced potatoes or spread the 1/4 cup (60 ml) yogurt mixed with a little rice to form tahdig. Layer one-third of the parboiled rice, then half the dill-and-fava mixture, then another third of rice, then the remaining dill-and-fava, finishing with the remaining rice.
8. Drizzle the reserved saffron infusion evenly over the top layer. Poke 6–8 steam holes through the layered rice with the handle of a spoon, cover the pot lid with a clean kitchen towel (to catch condensation) and cover tightly. Steam over low heat for 35–45 minutes until rice is fully cooked and tahdig is crisp.
9. Gently transfer rice to a serving platter, mixing slightly to distribute dill and fava. Serve with braised lamb shanks spooned with pan juices and an extra drizzle of saffron-water if desired.