Baghali Polo ba Mahicheh Lamb

Baghali Polo ba Mahicheh is the kind of meal I crave when I want a taste of home and celebration all in one. Hearty braised lamb shanks turn meltingly tender next to saffron-dill rice and sweet green fava beans. This is the dish everyone in my family waits for on special days The savory aroma alone fills the whole house with anticipation

Ingredients

• Lamb shanks: choose meaty shanks with plenty of marbling for best flavor and tenderness
• Large onion: adds sweetness and depth to the braising liquid
• Garlic cloves: for earthy aroma and savoriness select plump cloves
• Tomato paste: gives color and a hint of tang opt for thick and rich varieties
• Turmeric: adds earthy warmth plus beautiful golden color get the freshest ground turmeric you can
• Salt and pepper: for seasoning the broth
• Oil: for searing pick a neutral oil or melted butter
• Water or lamb broth: covers the shanks and infuses them with flavor if using broth check saltiness
• Basmati rice: look for long slender grains marked as aged for fluffiest texture
• Fresh or frozen fava beans: tender and sweet these give classic color and taste if using fresh pop them out of their pods
• Fresh dill or dried dill: essential for the signature herbal note buy dill with bright fronds for the freshest flavor
• Saffron dissolved in hot water: goes a long way use the best saffron you can find
• Oil or butter: for steaming the rice and building tahdig (crisp crust)
• Salt: to season the rice water
• Potatoes: caramelizes into a golden tahdig layer and adds texture choose small waxy potatoes
• Caramelized onions: gently browned and sweet offer a delicious finishing touch
• Pickled garlic and Persian torshi: give tartness and crunch for balance
• Raw red onion slices: for sharp lively contrast
• Lamb broth: for serving and sipping with the meal

Step-by-Step Instructions

Sear and Braise the Lamb Shanks:

Start by patting lamb shanks dry and seasoning well Heat oil in a heavy-bottomed pot and brown shanks on all sides until deep golden and caramelized This step brings out deep flavor Add chopped onions and cook until softened and golden stirring often Add garlic and tomato paste cooking gently to bring out sweetness and eliminate rawness Scatter turmeric over and stir just until fragrant Pour in enough water or broth to fully submerge shanks Bring to a low simmer and skim any foam from surface Cover and cook on very low heat for two and a half to three hours turning shanks once or twice as they gently braise When the meat is fork-tender and nearly falling from the bone remove from heat Reserve lamb broth to serve alongside

Prepare and Parboil the Rice:

Measure rice into a large bowl and rinse thoroughly three or four times until water runs mostly clear Soak in salted water for thirty minutes Bring a large pot of water to a vigorous boil Add drained rice and cook for six to eight minutes stirring gently until grains are mostly tender but still firm in the center Drain rice in a fine mesh strainer and rinse lightly with warm water which will stop the cooking process and keep the grains separate

Blanch and Peel the Fava Beans:

Bring a small saucepan of water to a boil Add fava beans and cook for two to three minutes until just tender Drain and if fava beans still have tough outer skins gently peel them to reveal the bright green interior Set aside

Build the Tahdig Layer and Steam the Rice:

In a heavy nonstick pot heat oil or butter with a splash of saffron water For crispy tahdig press thin potato rounds or a layer of rice mixed with yogurt on the bottom Begin layered assembly starting with a third of the rice then a third of the dill and fava beans Repeat layering finishing with a final layer of rice Drizzle remaining saffron water over the top Cover the lid with a clean towel to trap steam Place lid tightly and steam on the lowest heat for forty five minutes This allows flavors to meld and creates that deeply desired golden crust on the bottom

Prepare the Garnishes:

While rice steams roast or pan fry potatoes and onions in oil until they are browned and crisp For vivid color and contrast slice raw red onions and arrange on a serving platter Prepare pickled garlic and torshi to serve on the side

Save

I have always loved the scent of freshly chopped dill it signals that something special is cooking in the kitchen Last year my youngest insisted on helping layer the rice and beans and that batch had the fluffiest tahdig ever

Storage Tips

Baghali Polo ba Mahicheh keeps beautifully in the refrigerator for up to three days Store the lamb and rice separately so textures stay true To reheat sprinkle rice with a little water and steam gently or use a microwave with a cover

Ingredient Substitutions

You can swap lamb shanks for beef shanks if preferred or for a quicker version replace with bone-in chicken thighs Use frozen peeled fava beans when fresh are not available and dried dill works well if you cannot find fresh Avoid skipping the saffron as it gives the dish its golden color but you may use a tiny pinch of turmeric as a backup

Serving Suggestions

Serve this dish on a large platter garnished with the golden potatoes and scattered caramelized onions Place lamb shanks on top and surround the plate with small bowls of pickles raw onions and broth A fresh green salad and yogurt make wonderful accompaniments

Cultural and Historical Context

Baghali Polo ba Mahicheh is served during major Persian celebrations from Nowruz to family reunions It represents abundance hospitality and togetherness At any gathering when this dish appears it signals that the meal is meant to be memorable and shared with love

Recipe FAQs

→ What makes the rice fragrant and flavorful?

The rice is steamed with chopped dill, saffron-infused water, and tender fava beans, creating a vibrant and aromatic base.

→ How is the lamb shank cooked to perfection?

Lamb shanks are first browned and then gently braised for several hours with onions, garlic, tomato paste, and turmeric until exceptionally tender.

→ What is tahdig and how is it made?

Tahdig is the crispy golden crust at the bottom of the rice pot. It can be made with thin potato slices or a special rice-yogurt mix, providing crunch and flavor.

→ Which garnishes complement this dish?

Traditional accompaniments include roasted potatoes, caramelized onions, pickled garlic, raw onion slices, and Persian pickled vegetables (torshi).

→ Can I prepare the lamb and rice ahead of time?

Yes, the lamb shank can be braised in advance and reheated gently. The rice can be made and then steamed just before serving.

→ Is fresh dill required or can dried be used?

Fresh dill delivers optimal flavor, but dried dill can be substituted. Adjust the quantity as dried herbs have a more concentrated taste.