Name: Baghali Polo (Persian Dill Fava Bean Rice with Lamb)
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Yield: 2 servings
Cuisine: Persian
Ingredients: 1 Lamb Shank, about 450-550 g; 1 cup Basmati Rice, rinsed until the water runs mostly clear; ¾ cup Fava Beans, peeled if using large beans; ¾ cup Fresh Dill, finely chopped; 1 Brown Onion, thinly sliced; 3 clove Garlic, crushed; 1 pinch Saffron, soaked in 2 tbsp hot water; 2 tbsp Olive Oil, for lamb and rice; ½ tsp Ground Turmeric, for the lamb; ¼ tsp Ground Cinnamon, for subtle warmth; 1 tsp Salt, divided; ¼ tsp Black Peppercorns, freshly ground; 3 cup Water, for braising the lamb and steaming rice

Baghali Polo (Persian Dill Fava Bean Rice with Lamb)

2 hr 35 mintotal

Prep 25 min · Cook 2 hr 10 min

Serves: 2
Difficulty: Hard
Spice: Mild

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Method

Heat olive oil in a heavy pot. Brown the lamb shank on all sides, then remove it briefly.
Add onion and cook until golden. Stir in garlic, turmeric, cinnamon, black pepper, and part of the salt.
Return the lamb to the pot with enough measured water to braise. Cover and simmer gently until the meat is tender.
Meanwhile, boil the rice in salted water until just firm in the center. Add fava beans for the last few minutes, then drain.
Layer the drained rice and fava beans with chopped dill in a clean pot. Drizzle saffron water over the top.
Cover tightly and steam on low heat until the rice is fluffy and aromatic.
Serve the dill fava bean rice with the tender lamb shank and a spoonful of its braising sauce.

How to tell it's done

The rice should be fluffy and separate, the fava beans tender, and the lamb soft enough to pull apart easily.

Getting it right

Tip

Do not overcook the fava beans before steaming; they should stay visible and tender, not dissolve into the rice.

What to serve it with

Serve with plain curd, fresh herbs, and the lamb cooking juices on the side.

Common mistakes

The rice is sticky rather than separate.: Boil it only until the grains still resist in the centre, drain hard, and steam it separately. Persian rice is cooked in two stages for exactly this reason; taken to soft in the water, it will never come back.
The dill tastes flat and looks brown.: Layer it through the rice for the steaming rather than cooking it in the pot. Dill is delicate and loses its perfume quickly, and in baghali polo it should stay green and fragrant.

Substitutions

Lamb Shank can be replaced with mutton pieces, but the presentation and cooking time will change.
Frozen Fava Beans can be used; add them near the end so they do not become mushy.
Fresh Dill Leaves give the best aroma, but a smaller amount of dried dill can be used if needed.

Storing and reheating

Rice keeps three days in the fridge and reheats well with a splash of water under a lid. Braised lamb keeps four days and freezes for three months in its sauce. Store the two separately.

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Ingredients