Baghali Polo with Lamb Shank

Dill and broad-bean rice beside stovetop-braised saffron lamb.

Preparation: 20 min · Cooking: 2 hr 35 min · Total: 2 hr 55 min · 2 servings

Ingredients

• 240 ml Dry basmati rice, measured BEFORE rinsing
• 180 ml Fresh young broad beans, shelled and skinned
• 240 ml Fresh dill, measured AFTER chopping
• 500 g Raw bone-in lamb shank; weight includes bone
• 0.125 tsp Dry saffron threads, lightly crushed
• Small raw onion, prepared as directed — 1
• 0.25 tsp Ground cinnamon
• 0.25 tsp Ground turmeric
• 720 ml Initial hot LAMB BRAISING water
• 1 tbsp Ghee FOR LAMB
• 1 tbsp Ghee FOR RICE
• 30 ml Hot water ONLY for saffron infusion
• 1500 ml Initial rice parboiling water, DRAINED
• 30 ml Separate plain water for COVERED STEAMING
• Salt, to taste
• Additional boiling water ONLY if needed; measure additions (optional)

Instructions

1. Infuse 1/8 tsp dry saffron in the separate 30 ml hot infusion water for the base.

   Infuse 1/8 tsp dry saffron in the separate 30 ml hot infusion water for the base. Half uses 1/16 tsp + 15 ml; fourfold 1/2 tsp + 120 ml.

2. Heat the meat ghee over medium-high heat in a deep pot.

   Heat the meat ghee over medium-high heat in a deep pot. Sear the lamb shank from 6 minutes until browned on all sides without scorching.

   First check: 360 seconds

3. Add sliced onion and turmeric around the lamb.

   Add sliced onion and turmeric around the lamb. Stir over medium heat from 2 minutes until the onion starts softening.

   First check: 120 seconds

4. Add the separate 720 ml initial lamb-braising water and bring to a boil.

   Add the separate 720 ml initial lamb-braising water and bring to a boil. Skim surface foam with a suitable spoon.

5. Cover with a normal fitted lid and simmer on the STOVETOP from 2 hours until fork-tender, around 90°C as a texture target away from bone.

   Cover with a normal fitted lid and simmer on the STOVETOP from 2 hours until fork-tender, around 90°C as a texture target away from bone. Keep enough liquid with measured boiling-water additions only if needed.

   First check: 7200 seconds

6. During the final 15 minutes of braising, add salt and HALF the prepared saffron infusion to the broth: 15 ml base, 7.5 ml half, 60 ml fourfold.

   During the final 15 minutes of braising, add salt and HALF the prepared saffron infusion to the broth: 15 ml base, 7.5 ml half, 60 ml fourfold. Reserve the other infusion half for finished rice.

7. Rinse the measured dry rice and drain.

   Rinse the measured dry rice and drain. Prepare it close to the steaming stage rather than leave parboiled rice waiting through a long meat braise. The base dry rice allowance is 240 ml.

8. Bring the separate 1500 ml base parboiling water to a boil and salt to taste.

   Bring the separate 1500 ml base parboiling water to a boil and salt to taste. Parboil rice and fresh skinned broad beans from 6 minutes until rice is partly cooked, not mushy.

   First check: 360 seconds

9. Drain through a suitable colander safely, discarding the parboiling water.

   Drain through a suitable colander safely, discarding the parboiling water. Use manageable batches and do not lift an oversized boiling pot. The initial rice parboiling-water allowance was 1500 ml for the base.

10. Melt rice ghee over medium heat in a separate pot.

    Melt rice ghee over medium heat in a separate pot. Layer the drained rice-bean mix with all the measured chopped dill and cinnamon.

11. Add the separate 30 ml base steaming water to the layered rice.

    Add the separate 30 ml base steaming water to the layered rice. Cover with a normal fitted lid and use very low heat; no towel seal or blocked steam vent.

12. Steam from 30 minutes until rice is tender without hard centres.

    Steam from 30 minutes until rice is tender without hard centres. If needed, add only small measured boiling-water amounts and continue gently.

    First check: 1800 seconds

13. Verify the rice and broad beans are fully tender.

    Verify the rice and broad beans are fully tender. Pour the reserved saffron infusion half over a small area of cooked rice before gently fluffing.

14. Serve the tender lamb next to the rice and remove loose bones.

    Serve the tender lamb next to the rice and remove loose bones. Offer remaining strained lamb broth separately, without promising a recovered 240 ml cup or adding it to the rice.

Tips

• Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Ingredient amounts scale exactly; instruction amounts describe the base 2 servings. Process waters, retained cooking water, infusion and derived liquids are separate, not guaranteed consumed yields. Times are first checks; keep the same method across scales.

Common mistakes

• Do not restore old draft ingredients or treat colour, fixed times, meat fat percentage or stirring direction as safety guarantees. Keep raw foods and used tools away from ready-to-eat portions.

Substitutions

• Only explicitly listed alternatives are included. Check package ingredients, allergens and required cooking; use pasteurized dairy and the specified dry/cooked pulse states.

Storage

Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours. Follow any shorter product use-by limit; this selected household limit is not validated shelf-life evidence.

Reheating

Reheat only the portion needed, at most once, to 74°C throughout. Rice must have been chilled promptly and used within 24 hours; reheating does not rescue mishandled food.

About this recipe

Baghali Polo with Lamb Shank is presented as the owner's Iranian household version or stated adaptation. Ancient origins, royal exclusivity, therapeutic benefits and universal customs are not independently authenticated.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.