Baghali Polo with Lamb Shank
Rice has become the staple food of Persians during the last century. The northern part of Persia, Gilan, Mazandaran and Golestan provinces, are perfect for growing rice. You can not compare its quality to any other area in the country.
The Persian families and chefs have welcomed rice into the culture and cultivated the Persian cuisine with it. They have mixed rice with many dishes and created a new taste.
Baghali Polo is one of the delicious Persian cuisines which families and particularly men admire. Baghali is the Persian for fava beans, and Polo is the steamed rice. Baghali Polo dates back to the Safavid Dynasty. Since the very beginning, kings and the elite began to like it a lot. They served it in special ceremonies like weddings, Nowroz (Persian New Year), and gatherings held for victories over the enemy. The tradition has been going on since then. Today, It’s not common to serve Baghali Polo in mourning ceremonies. It’s mostly for happy gatherings and occasions, like weddings.
Serving guests with Baghali Polo shows great respect to them. You show your guest is dear and you have done your best to host them.
Persians make Baghali Polo with different types of meat but Baghali Polo with Lamb Shank is out of this world.
As it’s delicious and attractive, tourists love to try it first, even before Dizi or Abgoosht.
It’s a matter of taste choosing the meat for Baghali Polo.
Baghali Polo with Lamb Shank benefits and calories
Baghali Polo with Lamb Shank is full of diverse benefits for you. The versatile ingredients make it healthy and nutritious. One cup of fava beans contains 187 calories and 33 grams of carbs. It also contains nutrients that boost your immune system. Fava beans are a rich source of manganese and copper, which is perfect for your bones.
Dill used in the dish is full of flavonoids, which reduce the risk of stroke and heart disease. Vitamin A, C, Calcium, and Iron are the nutrition you’ll get by taking dill.
The rice can provide you zinc, protein, and essential minerals. One serving of Baghali Polo with Lamb Shank holds about 500 calories.
Baghali Polo with Lamb Shank ingredients
Baghali Polo with Lamb Shank ingredients are as follows:
- White basmati rice
- Lima beans or fresh young fava beans
- Salt and pepper
- Saffron threads
- Vegetable oil
- Fresh chopped dill, or more to taste
Preparing the Lamb shank
Cut the lamb into small pieces then marinate them a few hours before you begin cooking with:
- Orange skin
You can use different spices to marinate the lamb; choices yours.
Then put the lamb in a large pot and pour water over it. Bring it to a boil, turn the heat to medium, and cook until the meat becomes tender. You can chew the meat to make sure it’s cooked well. In the final hour of cooking meat, add tomato paste and let it cook. It will add taste to the meat and make a delicious sauce.
If you don’t like lamb shank or whatever, you can serve Baghali Poli with chicken as well.
Baghali Polo with Lamb Shank recipe
Baghali Polo with Lamb Shank recipe is as follows according to the Persian style:
The day before you begin cooking, rinse the rice with cold water 2-3 times. Then pour the rice into a pot and add 2-3 inches of water. Leave it aside for a few hours or the following day. The Persian families do the process at least one day before cooking Baghali Polo.
If you use uncooked fava beans, cook them in a pot with water and salt for 20 minutes. In case you use dry fava beans, cook it for longer.
Pour enough water into a pot, it depends on the rice, and bring it to a boil. Add rice, beans, and oil. Remember that you can use butter instead of oil. Sir the mixture and let it boil for ten minutes, but you shouldn’t put the lid on. Let the water evaporates. Stir the pot 2-3 times until water evaporates completely.
Prepare saffron while the rice is cooking. Break and smash the saffron threads and mix with a cup of hot water, then let it soak.
Ten minutes passing, pour the rice into a colander, rinse it with lukewarm water, and drain.
Spread oil over the pot’s bottom, then adds 1-2 cup water and saffron water. It will make the “Tahdig” which Persian men adore. Mix the rice with chopped dill and pour the mixture into the pot. Be careful when you add the rice as it should make a mound or a volcano shape, so the rice gets cooked well.
Use the end of your spoon to make a hole in the middle of the mound. It will let the steam out. Doing it shows your great skill in cooking Persian meals.
Cover the lid with a towel and then put the lid on. Turn the heat to medium and let it cook for 15-20 minutes. When the rice is ready, pour the remained saffron water into the rice. Let it cook for 40-45 minutes.
After passing the time,