Ingredients
Rice
- 600 gbasmati rice
- 3 tbspsalt, for soaking
The additions
- 500 gfresh or frozen broad beans, skinned
- 2large bunches fresh dill, chopped, or 60 g dried dill
Lamb
- 4lamb shanks
- 2onions
- 1 tspturmeric
- a pinch of saffron
- 1cinnamon stick
- salt and pepper
Saffron
- a generous pinch of saffron threads, ground and bloomed
Tahdig
- 100 gbutter
- 2 tbspyoghurt
- 1potato, sliced, optional
To serve
- yoghurt
- salad shirazi
- torshi, pickles
Directions
- Use a great deal of dill, two large bunches for this amount of rice. Rinse the basmati in several changes of cold water until the water runs clear. Now soak it in heavily salted water for at least two hours, and longer if you have time.
- Drain it and boil it in a large pot of well-salted water for only five to seven minutes. Take it out while it is still firm at the centre, since it steams for another hour afterwards. Bite a grain to check: it should be soft on the outside and still hard in the middle.
- Drain it and rinse it briefly in lukewarm water to stop the cooking. Brown the shanks well, then simmer them with onion, turmeric, saffron and cinnamon for two hours until falling from the bone.
- Keep it at a bare simmer rather than a boil, which toughens the meat before it softens. Heat the butter in a heavy pot and lay in the tahdig base. Mix a few ladles of rice with yoghurt and a little saffron water and press that in firmly, or lay in sliced potato.
- Press the base layer down evenly, since gaps become holes in the finished crust. Do not stir the beans and dill through the rice as you would a pilaf, since layering gives a better distribution and keeps the rice light.
- Make several holes down through the mound with the handle of a wooden spoon. Pour over melted butter and the bloomed saffron water. The cloth absorbs the condensation that would otherwise drip back onto the rice and make it soggy, and it is standard Persian practice.
- Cook on a medium heat for ten minutes until it begins to steam, then reduce to the lowest possible setting. Steam it for forty-five minutes to an hour without lifting the lid at any point. Break the crust off the base and serve it in pieces on top or alongside. Lay the lamb shanks alongside or on top of the rice. Serve with yoghurt, salad shirazi and pickles.
Technique
- Skinning the broad beans is what keeps the rice bright green and tender.
- Dried dill is entirely traditional and is used in more concentrated quantity.
- Tahdig is served deliberately rather than left in the pot.
Substitutions
- Frozen skinned broad beans, which save considerable work.
- Lamb neck or shoulder in place of shanks.
Variations
- Made with chicken instead of lamb.
- Made vegetarian, without meat.
- With potato tahdig, which is more forgiving.
Frequently asked questions
What is Baghali polo?
Baghali polo is a main from Iran: dill and fava bean rice, classically with lamb shank.
How long does Baghali polo take to make?
Baghali polo takes 40 min plus 2 hr soaking of preparation and 2 hr 30 min of cooking. The recipe makes 6 servings. It is rated hard to make.
What can I substitute in Baghali polo?
Yes, within limits. Frozen skinned broad beans, which save considerable work. Lamb neck or shoulder in place of shanks.
What is the most important thing to get right in Baghali polo?
Keep it at a bare simmer rather than a boil, which toughens the meat before it softens. Heat the butter in a heavy pot and lay in the tahdig base. Mix a few ladles of rice with yoghurt and a little saffron water and press that in firmly, or lay in sliced potato.
