Baghali Polo ba Mahicheh Lamb Shank (Printable Version)
Tender lamb shank with aromatic dill rice and fava beans, layered flavors and Persian-inspired garnishes.
# What You'll Need:
→ Lamb Shank (Mahicheh)
01 -
2 large lamb shanks
02 -
1 large onion, chopped
03 -
4 garlic cloves
04 -
2 tablespoons tomato paste
05 -
0.5 teaspoon ground turmeric
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
2 tablespoons vegetable oil
09 -
Water or lamb broth, enough to cover
→ Baghali Polo (Dill and Fava Bean Rice)
10 -
2 cups basmati rice
11 -
1.5 cups fresh or frozen fava beans, peeled
12 -
1 cup chopped fresh dill or 3 tablespoons dried dill
13 -
0.5 teaspoon ground saffron dissolved in 2 tablespoons hot water
14 -
2 tablespoons oil or butter
15 -
Salt, to taste
→ Optional Garnishes and Sides
16 -
Pan-seared or roasted small potatoes
17 -
Caramelized onions
18 -
Pickled garlic (sir torshi)
19 -
Raw red onion slices
20 -
Torshi (Persian pickled vegetables)
21 -
Lamb broth (reserved from braising)
# Steps To Follow:
01 -
Heat oil in a deep pot over medium-high heat. Sear the lamb shanks on all sides until golden brown.
02 -
Add chopped onion, turmeric, garlic, and tomato paste to the pot. Sauté until onions are soft and mixture is fragrant.
03 -
Pour in enough water or lamb broth to cover the shanks. Season generously with salt and pepper.
04 -
Cover the pot and simmer gently on low heat for 2.5 to 3 hours, or until the meat is tender and easily separates from the bone. Skim off excess fat as necessary. Reserve the braising liquid for serving.
05 -
Rinse basmati rice thoroughly 3–4 times and soak in salted water for 30 minutes. Bring a large pot of water to boil. Add the soaked rice and cook for 6–8 minutes, until grains are just al dente. Drain and rinse lightly with warm water.
06 -
Boil peeled fresh or frozen fava beans in water for 2–3 minutes. If needed, remove and discard skins. Drain and set aside.
07 -
In a nonstick pot, heat oil with a splash of saffron water over medium heat. For tahdig, optionally line the base with thin potato slices or a mixture of rice and yogurt. Layer rice, dill, and fava beans in alternating fashion, finishing with rice on top. Drizzle remaining saffron water over the surface.
08 -
Wrap the pot lid in a clean towel to absorb moisture. Cover and steam on low heat for 45 minutes, allowing a crisp tahdig to form at the bottom.
09 -
Roast or pan-fry small potatoes and onions until golden. Thinly slice raw red onion. Arrange pickled garlic and torshi for serving.
10 -
Transfer the aromatic herb rice onto a serving platter. Place the lamb shanks on top. Garnish with roasted potatoes, caramelized onions, fresh herbs, and serve with pickled sides and a bowl of reserved lamb broth.
# Notes and Tips:
01 -
Ensure saffron is dissolved in hot water for maximum color and flavor extraction.
02 -
For enhanced tahdig crust, use high-starch potatoes or a thin rice-yogurt mixture for lining the pot.
03 -
Braised lamb and herb-infused rice make this dish a centerpiece for festive occasions and gatherings.