Lunches
Baghali Polo ba Mahiche (Fava Bean Rice with Lamb Shank)
Ingredients
- 500 g (2.5 cups) basmati rice, soaked
- 300 g (2 cups) fava beans, peeled (fresh or frozen)
- 50 g (1 cup) fresh dill, chopped
- 4 lamb shanks (about 1.6 kg / 3.5 lb total)
- 2 onions, chopped
- 3 cloves garlic
- 1 tsp ground cinnamon
- 1/2 tsp ground saffron, bloomed
- 60 ml (4 tbsp) oil
- 50 g (3 tbsp) butter
- Salt and pepper, to taste
Method
- Season the lamb shanks and brown them in oil in a large pot. Remove and set aside.
- Sauté onions and garlic in the same pot until soft, then return shanks, add cinnamon, half the saffron water, and enough water to cover halfway.
- Cover and simmer gently for 2-2.5 hours until the meat is tender and falling from the bone.
- Parboil the soaked rice for 6-7 minutes with salt, then drain.
- Layer rice with fava beans and dill in a pot, drizzling melted butter between layers, and steam covered for 30-35 minutes until tender and a golden crust forms at the base.
- Mound the baghali polo onto a platter, drizzle with remaining saffron water, and place the braised shanks on top or alongside, spooning over some braising liquid.
Introduction: This dish pairs dill-and-fava-bean rice with slow-braised lamb shank, a combination that signals a special occasion in Persian households — often served at weddings and Nowruz gatherings.
Cultural Background: This dish pairs dill-and-fava-bean rice with slow-braised lamb shank, a combination that signals a special occasion in Persian households — often served at weddings and Nowruz gatherings. The shank is cooked until it falls from the bone, a mark of hospitality and generosity in Iranian food culture.
Tips: If using dried fava beans, soak overnight and pre-cook until just tender before layering with rice. Low, slow heat is essential for shanks to become fork-tender without drying out.
Variations: Baghali polo is also served with chicken or as a standalone vegetarian rice dish. Some regions add a touch of dried fenugreek leaf for extra aroma. A vegetarian version serves the baghali polo alone without the shank.
Storage: Refrigerate rice and shanks separately for up to 3 days; shanks freeze well for up to 2 months.
Reheating: Reheat shanks in their braising liquid over low heat; steam rice briefly with a splash of water to revive texture.
FAQs:
Q: Can I use lamb leg instead of shank?
A: Yes, though shank gives the most tender, gelatinous result.
Q: Can this be made in a slow cooker?
A: Yes, braise the shanks on low for 6-7 hours for similar results.
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