Baghali Polo ba Mahicheh (Dill and Fava Bean Rice with Lamb Shanks)
Local name: باقالی پلو با ماهیچه
In short: Dill and fava bean rice steamed with a golden crust, served with lamb shanks braised in turmeric, cinnamon and saffron until they fall from the bone. It takes about 3 h 30 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 3 h
- Resting
- 30 min
- Total
- 3 h 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 900 kcal
Baghali polo is a spring and festive dish, made when fresh fava beans and dill are in season and a common choice for family gatherings. The rice is perfumed with a mountain of dill and studded with tender fava beans, then steamed until fluffy. The lamb shank, called mahicheh, is braised slowly with turmeric and cinnamon until the meat slides off the bone and into the rice.
Instructions
- Heat the oil in a large heavy pot over medium-high heat. Brown the shanks on all sides for 10 to 12 minutes, then lift them out. Cook the onion in the same pot for 8 minutes until golden.
- Stir in the turmeric, cinnamon and tomato paste for 1 minute. Return the shanks, add the hot water, salt and pepper, and bring to a boil.
- Cover and braise on low heat, or in a 160°C (325°F) oven, for 2 to 2 1/2 hours, turning the shanks once, until the meat is very tender. Add half of the saffron water for the last 15 minutes.
- Rinse the rice until the water runs clear and soak it for 30 minutes in water with 1 tbsp of the salt. Boil the 3 liters of water with the remaining salt, add the drained rice and boil 5 minutes. Add the fava beans and boil 2 to 3 minutes more, until the rice is almost tender.
- Drain, rinse briefly with lukewarm water and gently fold in the dill. Heat the 3 tbsp oil with 2 tbsp water in a non-stick pot and spoon in the rice in a loose mound. Poke 5 or 6 steam holes with a spoon handle.
- Cover with a towel-wrapped lid and cook on medium-high heat for 8 minutes, then on the lowest heat for 45 minutes. Mix a few spoonfuls of rice with the remaining saffron water for a golden garnish.
- Pile the rice on a large platter and serve with the shanks, spooning some of the braising sauce over the top.
Tips
- Fresh fava beans in the pod take extra work: shell them, blanch for 2 minutes and slip off the pale skins. Frozen shelled fava beans are the easy choice, and lima beans are an acceptable substitute.
- If fresh dill is not available, use 4 tbsp dried dill and fold it in with the fava beans. Chicken drumsticks or lamb neck can replace the shanks.
Questions and answers
Can I make the lamb shanks ahead?
Yes. Braise them up to 3 days ahead and reheat gently in their sauce. The rice is best cooked on the day, although leftovers reheat well with a splash of water.
Where can I find fava beans?
Look for frozen shelled fava beans (broad beans) in Middle Eastern, Mediterranean or large supermarkets. In spring you can use fresh pods.
What gives baghali polo its flavor?
Mainly dill, used in large amounts, plus the sweetness of fava beans and a little saffron. The lamb braised with cinnamon and turmeric adds the savory side.
How long does it take to make Baghali Polo ba Mahicheh (Dill and Fava Bean Rice with Lamb Shanks)?
About 3 h 30 min in total: 30 min of preparation and 3 h of cooking.
How many calories are in Baghali Polo ba Mahicheh (Dill and Fava Bean Rice with Lamb Shanks)?
About 900 kcal per serving, with 49 g of protein, 81 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 900 kcal |
|---|---|
| Protein | 49 g |
| Carbohydrates | 81 g |
| Fat | 42 g |
| Fiber | 8 g |
| Sugar | 5 g |
| Sodium | 1600 mg |
Estimated values, calculated from the ingredients.
