Entree: Iran – Khorasan – باقالی پلو ➤ Bāghalī Polo (Fragrant dill-and-fava bean rice typically served with saffron-braised lamb)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 3 cups (600 g) long-grain or basmati rice
- 2 cups (300 g) shelled fresh or frozen fava beans
- 1 cup (25 g) fresh dill, finely chopped
- 2 bone-in lamb shanks, approx. 10 oz (280 g) each
- 1 large onion, thinly sliced
- 4 tbsp (60 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 tsp (2 g) ground turmeric
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) saffron threads, crushed
- 2 tbsp (30 ml) hot water (for saffron)
- 1 cup (240 ml) water or low-sodium chicken stock (for braise)
- 2 tbsp (30 ml) plain yogurt or 1 tbsp (15 ml) lemon juice (optional, for braise balance)
- 3 tbsp (45 ml) vegetable oil (for tahdig/crisp rice)
- 2 tbsp (30 g) fine breadcrumbs or 1 medium potato, peeled and thinly sliced (optional tahdig variation)

Instructions

1. Rinse the rice under cold water until the water runs clear, then soak in cold water for 30 minutes; drain.
2. Season the lamb shanks with 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp turmeric. In a heavy pot over medium-high heat, warm 1 tbsp (15 ml) oil and brown the shanks on all sides, about 6–8 minutes.
3. Remove shanks, add the sliced onion to the pot with 1 tbsp (15 ml) oil, cook until soft and golden, about 8–10 minutes. Stir in remaining turmeric, return shanks, add 1 cup (240 ml) water or stock, reduce heat to low, cover and simmer gently until meat is tender, about 1.5–2 hours. If using, stir in yogurt or lemon juice in the last 10 minutes. Adjust salt and pepper.
4. Meanwhile, blanch the fava beans in boiling salted water for 2–3 minutes if fresh (longer if frozen) until bright and tender; drain and set aside.
5. In a large pot, bring 8 cups (1.9 L) salted water to a boil. Add drained rice and parboil until grains are soft on the outside but still slightly firm inside, about 5–7 minutes. Drain thoroughly in a fine sieve.
6. Dissolve crushed saffron in 2 tbsp (30 ml) hot water and set aside to bloom.
7. In the rice pot, heat 3 tbsp (45 ml) vegetable oil with 2 tbsp (30 g) butter over medium heat. For a traditional tahdig, spread a thin layer of the potato slices or breadcrumbs across the bottom (optional). Layer half of the parboiled rice, then a layer of dill and fava beans, then remaining rice. Drizzle saffron water over the top and sprinkle remaining salt.
8. Cover the pot with a clean kitchen towel and lid to trap steam. Cook over medium-high heat for 5 minutes to build steam, then reduce to low and steam gently for 25–30 minutes until rice is fully cooked and tahdig is crisp.
9. Meanwhile, keep the braised lamb warm. When rice is done, gently lift and mix a portion to distribute beans and dill or invert the pot onto a serving platter to reveal the tahdig.
10. Serve generous portions of dill-and-fava rice with one lamb shank per 2 servings (half shank per serving if desired), spooning a little braising jus over the meat and rice.