Baghali Polo is one of the most popular Iranian dishes, made from a combination of rice, broad beans, dill, and saffron. This dish is often served at celebrations and parties due to its delightful aroma and delicious taste. Baghali Polo can be cooked with meat, chicken, or simply without any meat.
Beef or lamb shank are the best types of meat to pair with broad beans and rice. Fresh dill imparts a unique aroma and flavor, while saffron adds a rich, royal color. You can easily prepare and enjoy this dish at home by knowing how to cook broad beans and rice with shank.
Baghali Polo is highly nutritious due to the healthy compounds found in rice, broad beans, dill, and saffron. Rice provides carbohydrates and vitamins B1 and B2, while broad beans are rich in fiber, vitamin C, vitamin K, iron, and magnesium. Dill contributes vitamin A, vitamin C, potassium, and manganese, and saffron is packed with powerful antioxidants and vitamin B2. These qualities make Baghali Polo a wonderful dish for boosting the immune system, improving digestion, and supporting bone health.
Ingredients for Baghali Polo with Shank for 4 people:
Butter 50g
Cardamom powder 1 tsp
Cinnamon powder 1 tsp
Ghee 2 tsp
Turmeric 1 tsp
Lamb shank 2 pieces
Broad beans 2 cups
Dried dill 1 cups
Onion 2 pieces
Rice 4 cups
Saffron 6-10 threads
Tomato paste 2 tsp
Salt 1 tsp
Pepper 1 tsp
Method:
Stage 1: Soak the rice for several hours, then rinse it well. Fill a pot halfway with water and bring it to a boil. Meanwhile, wash the broad beans and set them aside.
Stage 2: Once the water is boiling, add the rice and salt. After 5 minutes, wait for the water to come back to a boil, then add the beans.
Stage 3: Once the rice grains are soft, drain the rice and set it aside. Place a new pot on the heat to cook the beans and rice together.
Stage 4: For the bottom of the pot, you can use either potatoes or lavash bread, depending on your preference. Pour some oil into the pot, then add the potatoes or lavash bread. Next, add a layer of rice and beans, followed by a layer of dill. Repeat the layers until you reach the top. In the final layer, in addition to dill, sprinkle cardamom powder and cinnamon powder over the rice. Use a ladle to make a hole in the center to help the rice cook evenly.
Stage 5: Melt the butter and pour it over the rice. Add a glass of water to the pot and increase the heat. Once steam starts rising from the pot, reduce the heat and place a strainer on top. Allow the dish to cook on low heat for 45 minutes.
Stage 6: In a separate pan, heat some oil and sauté the onions until they change color. Add the infused saffron, black pepper, turmeric, and tomato paste. Stir to combine.
Stage 7: Add the lamb shank to the pan and fry it. Then, add two cups of boiling water and the cinnamon. Cook for 3 hours on low heat. If using a pressure cooker, this time can be reduced to 1 hour. Once cooked, serve the lamb with the beans and rice.
Tips for Making Delicious Bean Pilaf:
Add a clove of fresh garlic to the pot while cooking for extra flavor.
Use fresh meat and beans for the best taste.
Experiment with spices such as cinnamon, ginger, and saffron for added aroma.
For extra richness, boil animal butter with cinnamon and add it to the rice.
Garnish with slices of pistachios and almonds to decorate the dish.
