Baghali Polo
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The Tale of Baghali Polo
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This fava bean and dill rice dish, often paired with lamb shank, is a classic of Persian rice cookery reflecting Iran's springtime produce, when fresh dill and fava beans are in season. It's a beloved home-style dish rooted broadly in Persian tradition rather than one with a documented single origin.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice, soaked
- 2 cups fava beans (or lima beans), peeled
- 1/2 cup fresh dill, chopped
- 2 lamb shanks
- 1 onion, chopped
- 1/2 tsp turmeric
- Pinch of saffron, bloomed
- 4 tbsp oil or butter
- Salt and pepper, to taste
Instructions
- 1Brown lamb shanks with onion and turmeric, then add water and simmer covered for 1.5-2 hours until fork-tender.
- 2Parboil the soaked rice in salted water for 6 minutes, then drain.
- 3Layer the parboiled rice with fava beans and dill in a pot, drizzling oil between layers.
- 4Drizzle saffron water and remaining oil over the top, cover with a towel-wrapped lid, and steam on low heat for 30-35 minutes.
- 5Shred the lamb from the shanks and season the braising liquid to make a sauce.
- 6Serve the rice mounded on a platter with the lamb and sauce on the side.
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