LK BonabiBroad Bean Rice with Lamb Shank - Baghali Polo ba Mahiche
I love this dish, it's one of my favourites. It's a warm hearty meal great for sharing with friends and family.
The garnish really shines and the flavours of the dill in the rice and the mint fried with the onions for the garnish with the turmeric and saffron are a beautiful compliment to the broad beans.
This recipe is enough for 4 people.
Ingredients
For the lamb shank broth
4 lamb shanks
1 onion diced (medium size)
1/2 tsp ground turmeric
1/2 tsp salt
1/4 tsp ground black pepper
3 bulbs of garlic
Pinch of ground saffron
4 cups cold water
For the broad bean rice
2 cups rice
1/2 tbsp salt
Pinch of ground saffron (diluted)
1/4 cup oil (vegetable)
400g broad beans
1/4 cup dry dill
For the garnish
5 onions finely sliced
1/2 tsp turmeric
generous pinch of ground saffron
1/4 cup ground dry mint
5 cloves of garlic crushed
Method
Step 1
For the lamb shank broth
Finely chop the onion and fry in the vegetable oil until golden brown.
Add the turmeric and fry with the onion for 1 minute.
Add the ground pepper, salt and saffron and mix well.
Add the lamb shank and stir well to brown slightly
Add the garlic bulbs
Add 3 to 4 cups of water
Cover the top and let it cook. If the water reduces too much add 1/2 to 1 cup of water until the lamb shanks have cooked well.
Step 2
For the broad bean rice
Par boil the rice and drain all the water
Pour 1/4 cup of oil in a medium pot
Place over low heat
Add a thin layer of rice
Spread 2 to 3 tbsp of the broad bean on top of the rice
Sprinkle 1 tbsp of dry dill over the broad bean layer
Pour 2 tbsp of diluted saffron over the broad bean layer
Repeat the above steps until all the rice has been layered
Cover the top and increase the heat to medium for 5 minutes
Reduce the heat to low and allow the rice to steam for 30 minutes
Step 3
For the garnish
Thinly slice the onions and fry until golden brown
Add the turmeric and fry for 30 seconds
Add the dry mint and fry for another 1 minute
Add the saffron and mix well, remove from the heat
Add the crushed garlic and mix well with the fried onion and mint
Once the rice is ready take 5 tbsp of the rice and mix gently with the onion and mint
Finally when serving add the garnish on top of the rice. The rice is usually eaten with the broth poured over it and the lamb shank at the side.
Noosh-e-Jaan :)