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Ingredient
Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey)
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Chef :
Rozina DinaaPersian dill and fava beans rice with lamb shank (baghali polow BA mahichey)
Dill/fava beans rice with lamb shanks is one of the mosttttttt tastiest and popular dishes in Iran and usually serves in especial occasions and events. Rice with fava beans ( broad beans) is called ‘ Bahagli polow’ in Farsi and the beautiful tender lamb shanks which is called ‘ Mahicheh’ in Farsi is a luxurious dish that was one of favorite dishes of Persian king from Safavid dynasty ( 400 years ago).
You might make this dish either with chicken breast/thigh or lamb shank.
I hope you have chance to try this gorgeous meal.
Ingredient
4 cups
rice
2 pieces
lamb shanks
2 cups
cooked fava beans
150 g
dried dill (fresh dill)
1 tsp
cinnamon powder
1 tbsp
rose petals powder
1/4 tsp
cardamom
1/2 tsp
turmeric
1
orange
1
lime
Cooking instructions
* Step 1
Heat the oil in a pan. Add chopped onions with turmeric and cinnamon powder and sauté until soft.
* Step 2
Wash and drain lamb shanks. Add the meat to the onions
* Step 3
And fry for about 15 minutes or until turns brown.
* Step 4
Zest the lime.
* Step 5
In a bowl with orange juice, add lime peel add pinch of chili powder and saffron thread, mix all together.
* Step 6
Add this juice to the fried meat. Pour 1 liter water into the meat pot and let it to cook until tender. Once it’s cooked season it with salt.
* Step 7
Cook fava beans then peel the skin off of the beans. Set aside.
* Step 8
Wash the rice. Pour the rice into salted water and soak it for about 1 hour. In a large pan, bring water to boil. Pour off salted water from rice and pour it into boiling water. Let to boil for 10 minutes. Add cooked beans just before strain the rice.
* Step 9
Drain and rinse the rice with tapped water. In a large pot/pan apply oil. Take potato slices one by one. Put one parsley leave on the potato slice (as you see in the photo). Apply all potato slices across the pot. Add a layer of rice, then spread dried dill top of the rice, then pinch of rose petals powder and at the end pinch of cardamom powder. Then second layer of rice and again some dried dill, rose petals and cardamom powder. Place some pieces of butter top of the rice, it will give so g
* Step 10
Take potato slices one by one.
* Step 11
Put one parsley leave on the potato slice (as you see in the photo)
* Step 12
Apply all potato slices across the pot
* Step 13
Add a layer of rice, then spread dried dill top of the rice,
* Step 14
Then pinch of rose petals powder and at the end pinch of cardamom powder. Then second layer of rice and again some dried dill, rose petals and cardamom powder.
* Step 15
Place some pieces of butter top of the rice, it will give so good taste to the rice.
* Step 16
Cover the pot with a lid and let to cook for 20 minutes with low heat.
* Step 17
Once it is ready,
* Step 18
Serve the rice and garnish with saffron (if you like) and remove crusty potatoes and serve with rice, lamb shanks, pickles, salad or yogurt.
* Step 19
* Step 20
* Step 21
* Step 22
* Step 23
* Step 24
* Step 25
* Step 26
Ingredients
* Step 27
Ingredients
* Step 28
Ingredients
Note: if there is a photo you can click to enlarge it
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