Baghala Polo ba Mahicheh (باقلا پلو با ماهیچه) — Persian Dill and Fava Bean Rice with Braised Lamb Shank

• 600 gBasmati rice (rinsed until water runs mostly clear)
• 24 gKosher salt (for soaking and boiling the rice)
• 2400 mlWater (for soaking the rice)
• 300 gFava beans (peeled, fresh or frozen; if frozen, thawed)
• 120 gFresh dill (finely chopped (tender stems included))
• 80 gUnsalted butter (cut into small cubes)
• 45 mlVegetable oil (for the pot and steaming)
• 120 gPlain yogurt (for tahdig base (optional but traditional))
• 1 largeEgg yolk (for tahdig base (optional))
• 1200 gLamb shanks (2 large shanks, about 600 g each)
• 250 gYellow onion (thinly sliced)
• 6 gGround turmeric (about 2 tsp)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 0.2 gSaffron threads (bloomed in hot water for finishing (optional but classic))
• 60 mlHot water (for blooming saffron)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Dissolve 24 g kosher salt in 2400 ml water, add the rice, and soak 45 minutes at room temperature. This soaking helps the grains elongate and cook evenly without breaking.

2. 2

   Meanwhile, braise the lamb: pat shanks dry and season with 10 g salt and 2 g black pepper. Heat 30 ml oil in a heavy Dutch oven over medium-high heat. Sear shanks 4–5 minutes per side until deeply browned, then transfer to a plate.

3. 3

   Reduce heat to medium. Add sliced onion and cook 10–12 minutes, stirring, until golden and softened. Stir in 6 g turmeric for 30 seconds until fragrant. Return shanks to the pot and add 1200 ml water, scraping browned bits from the bottom.

4. 4

   Bring to a gentle boil, then cover and reduce to a low simmer. Braise 2 hours 30 minutes to 3 hours, turning shanks every 45 minutes, until a fork slides in easily and the meat begins to pull from the bone. Keep liquid at a steady simmer, not a hard boil.

5. 5

   While lamb braises, prepare herbs and beans: chop dill finely. If using fresh fava beans, blanch in boiling water 2 minutes, then drain. If using frozen, thaw and pat dry. Set aside so the herbs stay bright and the beans do not waterlog the rice.

6. 6

   Parboil the rice: bring 3000 ml water to a rolling boil in a large pot. Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring gently once, until the grains are tender on the outside but still firm in the center. Drain in a fine colander and rinse briefly with warm water.

7. 7

   Optional tahdig base: in a bowl, mix yogurt and egg yolk until smooth. Stir in 100 g of the parboiled rice (reserved portion) until coated. This creates a crisp, golden crust. If skipping, simply oil the pot well and proceed with layering.

8. 8

   Assemble the rice: in a nonstick or well-seasoned pot (about 5–6 liters), heat 45 ml oil over medium. Spread the tahdig mixture evenly on the bottom (or just the oil). Layer 1/3 of the rice, then sprinkle 1/3 of the dill and 1/3 of the fava beans. Repeat layers twice more, forming a gentle mound.

9. 9

   Dot the top with 80 g butter cubes and drizzle 2 tbsp (30 ml) water around the edges to help steam form. Cover the lid with a clean towel and place tightly on the pot. Cook 10 minutes over medium heat to build steam, then reduce to low and steam 45–55 minutes.

10. 10

    Bloom saffron (optional): grind saffron threads finely, then stir into 60 ml hot water and rest 10 minutes. When the rice is done, spoon 3–4 tbsp rice into a small bowl, drizzle with 1–2 tbsp saffron water, and mix to create a golden garnish.

11. 11

    Finish lamb and serve: when shanks are tender, simmer uncovered 10–15 minutes to slightly reduce the braising liquid into a glossy sauce. Taste and adjust salt. Fluff rice gently with a spatula, plate the dill-fava rice, top with saffron-tinted rice, and serve lamb shanks with a spoon of the braising sauce.