Fluffy Persian rice studded with fava beans and fresh dill, traditionally served with braised lamb shank for a festive dinner.
Baghali polo is a classic example of Persian polo, rice dishes where ingredients are layered and steamed together using the same technique that produces the prized crispy tahdig crust on the bottom of the pot. Fava beans and a generous amount of fresh dill are folded through basmati rice partway through the steaming process, their green color and slightly anise-like flavor threading through every bite of the finished dish. Traditionally paired with a slow-braised lamb shank (mahicheh) seasoned simply with onion, turmeric and saffron, baghali polo makes for one of Persian cuisine's most beloved festive dinners, though it's equally satisfying as a standalone rice dish.
Serves 4
Brown the lamb shank, then cook with sliced onion, turmeric and water in a covered pot for 2-2.5 hours until the meat is falling off the bone.
Boil the soaked rice in salted water for 6-7 minutes until just past al dente, then drain.
In a pot, layer melted butter on the bottom, then alternate layers of parboiled rice, fava beans and dill, building up in a mound shape.
Drizzle bloomed saffron water over the top, cover with a towel-wrapped lid, and steam over low heat 35-40 minutes until the rice is fluffy and a crust has formed on the bottom.
Building the rice in a mound rather than flat layers helps steam circulate evenly through the whole pot.
Gently fluff the rice, being careful not to break up the crispy bottom crust (tahdig), and invert it onto a serving plate if desired.
Serve the rice alongside the braised lamb shank and its cooking liquid.
Build the rice and fava bean layers into a mound shape in the pot rather than flat — this helps steam circulate more evenly for fluffier results.
Wrap the pot lid in a clean towel while steaming to absorb condensation, a key step for achieving properly separate, fluffy rice grains.
If using fresh, older fava beans, peel off the tough outer skin after a quick blanch for a more tender bite.
A simpler version serves the rice with roasted or grilled chicken instead of braised lamb shank.
Some households use dried dill instead of fresh, adjusting the quantity down since dried herbs are more concentrated.
A vegetarian version pairs the baghali polo with a simple yogurt and cucumber side instead of meat.
Refrigerate rice and lamb separately up to 3 days; reheat the rice gently with a splash of water to restore its texture.
Baghali polo with lamb shank is a classic Persian dinner combination, particularly popular in the spring when fresh fava beans are in season, reflecting the broader Persian tradition of polo dishes built around the technique of steaming rice with other ingredients layered throughout.
Yes, frozen fava beans work well and don't need to be peeled the way older fresh beans sometimes do.
Serve the rice with quicker-cooking chicken thighs or lamb chops instead, adjusting cooking time accordingly.
The heat may have been too low, or the pot too thin — use a heavy-bottomed pot and make sure the initial heat before covering is high enough to start forming the crust.
Per serving (450g / 15.9 oz) · 4 servings total
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