Baghali Polo ba Mahicheh

Fresh dill and tender broad beans are folded through steamed rice and served with lamb shanks braised until they fall from the bone.

TIME BREAKDOWN
Prep: 2h 35m
Cook: 3h 5m
Total: 5 hours 40 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • For the lamb shanks:
  • 4 lamb shanks, about 400g each
  • 2 onions, thinly sliced
  • 3 tbsp sunflower oil
  • 4 garlic cloves, crushed
  • 1 tsp ground turmeric
  • 1 cinnamon stick
  • 1 tbsp tomato purée
  • ¼ tsp saffron threads, ground and steeped in 2 tbsp hot water
  • Salt and black pepper
  • For the rice:
  • 400g aged basmati rice
  • 3 tbsp fine salt, divided
  • 350g frozen shelled broad beans, thawed
  • 60g fresh dill, finely chopped (or 3 tbsp dried dill)
  • ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
  • 50g unsalted butter, melted
  • 4 tbsp sunflower oil

Method

  1. Wash the 400g basmati rice in a large bowl, changing the water 5-6 times until it runs almost clear. Cover with fresh cold water, stir in 1 tbsp salt and soak for at least 2 hours, or overnight.

  2. Grind the saffron threads to a fine powder in a mortar (a pinch of sugar helps), then stir in the hot water and leave to bloom for at least 15 minutes.

  3. Season the shanks generously. Heat the oil in a large heavy casserole and brown the shanks on all sides over a medium-high heat, about 10 minutes. Remove and set aside.

  4. Add the onions to the pot and fry for 12 minutes until golden. Add the garlic and turmeric and cook for 1 minute, then stir in the tomato purée.

  5. Return the shanks to the pot with the cinnamon stick, 500ml water and 1 tsp salt. Bring to a simmer, cover and cook very gently for 2½ hours, turning the shanks halfway, until the meat is falling from the bone. Stir in the ¼ tsp saffron water for the final 15 minutes and reduce the sauce if it is thin.

  6. Bring 3 litres of water and 2 tbsp salt to the boil in a large non-stick pot. Add the drained rice and boil for 4 minutes, then add the broad beans and boil for a further 2-3 minutes until the rice is just tender outside but firm in the centre. Drain and rinse briefly with lukewarm water.

  7. Heat half the oil and butter in the pot, then layer the rice, beans and dill in alternating layers, finishing with a mound of rice. Make 5-6 holes with a spoon handle. Mix the remaining butter and oil with 3 tbsp water and drizzle over.

  8. Wrap the pot lid in a clean tea towel and cover the pot tightly. Cook over medium-high heat for 10 minutes until steam escapes around the lid, then reduce to the lowest heat and steam for 45 minutes without lifting the lid.

  9. Spoon the rice onto a platter, sprinkle with the saffron water on one side and serve with the lamb shanks and their sauce.