Northern Iran and nationwide · Dill and broad bean rice with braised lamb shank
Baghali Polo ba Mahiche
Fragrant rice studded with broad beans and fresh dill, served with lamb shank braised for hours until falling off the bone.
Ingredients
- 2 lamb shanks
- 3 cups basmati rice
- 2 cups peeled broad beans
- 1 cup chopped dill
- 1 onion
- Bloomed saffron
- Cinnamon, salt and pepper
Measure and prepare every ingredient, read the complete method once, and keep chilled ingredients cold until the step that needs them. Use a timer, but let the sensory cues guide you.
Detailed method
- 1
Brown the shanks with onion and spices, then simmer gently in water for 2.5–3 hours until completely tender.
Technique for this step: Cut and measure ingredients evenly so they cook at the same rate; preheat the pan or pot before the first addition. - 2
Parboil the rice and layer it with broad beans and dill, then steam.
Technique for this step: Control the heat: a steady gentle sizzle is ideal; smoke or a scorched smell means the pan is too hot. - 3
Spoon a little of the shank braising liquid over the rice for extra flavour.
Technique for this step: Stir slowly and regularly, checking texture at short intervals; uncover only when evaporation is needed. - 4
Plate the saffron rice and serve the shank alongside.
Technique for this step: Rest briefly before serving, then make one final check of seasoning, temperature and consistency.
How to know it is ready
Do not rely on time alone: check texture, aroma and colour. The finished flavour should taste integrated, with no raw spice, floury starch or harsh acidity standing apart.
Adjustments & troubleshooting
If it is thin, reduce uncovered over gentle heat; if too thick, add hot water one spoonful at a time. Correct salt, sweetness and acidity at the end, after the flavours have settled.
Make ahead, storage & serving
Cool leftovers in a shallow airtight container within two hours, refrigerate for up to 3 days and reheat gently until piping hot. Add crisp garnishes, fresh herbs and dairy only when serving.
