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Baghali Polo is a classic Persian rice dish infused with the delicate flavors of dill and broad beans (baghali). This aromatic and wholesome dish is a staple in Persian cuisine, often served on special occasions and gatherings.

Ingredients:

2 cups basmati rice

1 lb lamb shanks or beef chunks

1 cup broad beans (baghali), fresh or frozen

1 onion, finely chopped

3 cloves garlic, minced

1/4 cup chopped fresh dill

1/4 cup chopped fresh parsley

1 teaspoon ground saffron

2 tablespoons butter

Salt and pepper to taste

Water

Instructions:

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. In a pot, heat the butter over medium heat. Add the chopped onion and garlic, sauté until softened. Add the lamb shanks or beef chunks to the pot and brown them on all sides. Pour enough water into the pot to cover the meat. Bring to a boil, then reduce heat and let it simmer for about 1 hour, or until the meat is tender. Add the broad beans (baghali) to the pot and cook for an additional 10 minutes. In a separate pot, bring water to a boil and add the soaked and drained rice. Cook until it's parboiled, about 5-7 minutes. Drain the rice. In the same pot used for cooking the rice, layer the parboiled rice with chopped dill and parsley. Dissolve the ground saffron in a few tablespoons of hot water and drizzle it over the rice layers. Carefully place the cooked meat and broad beans on top of the rice layers. Cover the pot with a clean kitchen towel and then with a lid. Cook over low heat for about 30-40 minutes, or until the rice is fully cooked and fluffy.

Serving:

Serve Baghali Polo hot as a main dish, accompanied by yogurt, salad, and pickled vegetables for a complete Persian feast.

Baghali Polo is a delightful celebration of Persian flavors, combining tender meat, fragrant rice, and the earthy taste of broad beans. With its aromatic blend of herbs and spices, it's a dish that's sure to impress at any table.