Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey)

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, persian dill and fava beans rice with lamb shank (baghali polow ba mahichey). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey) is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey) is something that I’ve loved my whole life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few components. You can cook persian dill and fava beans rice with lamb shank (baghali polow ba mahichey) using 17 ingredients and 28 steps. Here is how you cook that.

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The ingredients needed to make Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey):
  1. Make ready 4 cups rice
  2. Get 2 pieces lamb shanks
  3. Take 2 large onions, finely chopped
  4. Take 2 cups cooked fava beans
  5. Make ready 150 g dried dill (fresh dill)
  6. Make ready 1 tsp cinnamon powder
  7. Take 1 tbsp rose petals powder
  8. Prepare 1⁄4 tsp cardamom
  9. Get 1⁄2 tsp turmeric
  10. Prepare Saffron threads
  11. Make ready 1 orange
  12. Make ready 1 lime
  13. Take 2 potatoes, thinly sliced
  14. Prepare 2 small stalks of parsley (it could be rosemary, thyme or parsley as well)
  15. Take Salt- chilli powder
  16. Get Oil
  17. Make ready Butter

These two parts served together make a sublime taste. Persian Broad Beans & Dill Rice with Braised Lamb Shanks It's officially spring, right? Nothing says spring better than a herby green rice with emerald-green broad beans. This rice is called baghali polo (broad bean rice) in Persian.

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Steps to make Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey):
  1. Heat the oil in a pan. Add chopped onions with turmeric and cinnamon powder and sauté until soft.
  2. Wash and drain lamb shanks. Add the meat to the onions
  3. And fry for about 15 minutes or until turns brown.
  4. Zest the lime.
  5. In a bowl with orange juice, add lime peel add pinch of chili powder and saffron thread, mix all together.
  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.
  7. Cook fava beans then peel the skin off of the beans. Set aside.
  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.
  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
  10. Take potato slices one by one.
  11. Put one parsley leave on the potato slice (as you see in the photo)
  12. Apply all potato slices across the pot
  13. Add a layer of rice, then spread dried dill top of the rice,
  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.
  15. Place some pieces of butter top of the rice, it will give so good taste to the rice.
  16. Cover the pot with a lid and let to cook for 20 minutes with low heat.
  17. Once it is ready,
  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.
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Nothing says spring better than a herby green rice with emerald-green broad beans. This rice is called baghali polo (broad bean rice) in Persian. Baghali Polow - Persian Broad Bean & Dill Rice with Braised Lamb Shanks This is a classic Persian meal and one of my all time favourites. Perfectly cooked basmati rice that is flecked with lots of fragrant dill and broad beans. It's a fantastic combination of flavours and textures which only gets better when paired with slow braised lamb.

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