Baghali Polo ba Mahicheh

Ingredients

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Cover with fresh cold water, add 1 tbsp fine salt, and soak for 20 minutes while you start the lamb.

2. 2

   Grind the saffron threads with a pinch of salt if you like, then steep them in 2 tbsp hot water for at least 10 minutes until deeply colored.

3. 3

   Heat 1 tbsp neutral oil in a medium heavy pot over medium-high heat. Pat the lamb shanks dry, then sear them for 3-4 minutes per side until lightly browned. Browning builds flavor, so do not crowd the pot.

4. 4

   Add the sliced onion and cook for 4 minutes until softened and lightly golden. Stir in the crushed garlic, turmeric, black pepper, and 1 1/4 tsp fine salt for 30 seconds until fragrant.

5. 5

   Pour in 500 ml water, bring to a boil, then reduce to a steady simmer. Cover and cook for about 30 minutes, turning the shanks once, until the meat is tender enough to pierce easily with a knife and the liquid has reduced to a light braising sauce.

6. 6

   Meanwhile, bring 1.5 L water to a rolling boil in a large pot and salt it generously. Add the fava beans and boil for 2 minutes if fresh or 1 minute if thawed frozen, then add the soaked, drained rice. Boil for 5-6 minutes until the outside of each grain is soft but the center still has a slight bite. Drain well.

7. 7

   Gently fold the drained rice with the chopped dill so the herbs are evenly distributed without breaking the grains.

8. 8

   In a clean pot, mix the yogurt with 15 g of the melted butter and half of the saffron water. Spread this mixture over the base of the pot, then spoon in the dill-fava rice in a loose mound. Drizzle over the remaining butter, 1 tbsp neutral oil, and the rest of the saffron water. Use the handle of a spoon to poke a few steam holes.

9. 9

   Wrap the lid in a clean kitchen towel or paper towel, cover the pot, and cook over medium heat for 5 minutes to start the tahdig. Then reduce to low and steam for 15 minutes, until the rice is fluffy and fully tender and the bottom crust is golden. You should smell a toasty, buttery aroma but not scorching.

10. 10

    Let the rice rest off the heat for 5 minutes. Resting helps the grains firm up and makes unmolding easier.

11. 11

    Taste the lamb sauce and adjust seasoning if needed. If the sauce is too thin, simmer uncovered for 1-2 minutes; it should lightly coat a spoon.

12. 12

    Serve the lamb shanks alongside the rice, spooning a little sauce over the meat. Fluff the top rice gently and, if possible, lift out pieces of the tahdig from the bottom to serve separately.

Nutrition per serving

Notes

• •Using small lamb shanks keeps the dish within the 60-minute target; larger shanks usually need 1 1/2 to 2 hours to become tender.
• •If using fresh fava beans with tough outer skins, peel them after blanching for a more refined texture.
• •For a stronger saffron aroma, bloom the saffron by crushing it very finely before adding the hot water.
• •A heavy-bottomed nonstick or well-seasoned pot makes it much easier to produce an even tahdig without burning.

Background