Baghali polo ba mahiche

One of the most opulent Persian dishes ever is Baghali Polo Ba Mahiche. You may have seen this Persian rice with broad beans and lamb shank on the food table at any special Persian ceremony or occasion, such as wedding ceremonies. Kabab bakhtiari, koobideh, and joojeh are some of the other dishes found on such tables.

Baghali polo is a rice dish with broad beans, dill, and saffron that is fragrant. The dish is then accompanied by succulent, fall-off-the-bone mahiche (lamb shank).

Its origins date back centuries, making it one of Iran's most popular and well-known dishes. Fun fact: it's also a popular choice for wedding receptions.

Ingredients

• 2 pieces Lamb shanks
  
• 2 Medium onions diced in silvered shape
  
• 2 cloves Garlic diced in small pieces
  
• Salt as much as required
  
• Turmeric as much as required
  
• Pepper as much as required
  
• Brewed saffron as much as required
  
• 1 Cinnamon stick
  
• Oil as much as required

• 2 units Rice
  
• 1 unit Broad beans
  
• 1 unit Fresh dill chopped finely
  
• Brewed saffron as much as required
  
• Melted butter as much as required
  
• Bread or lettuce or carrots for the Tahdig

Instructions

• Clean the lamb shank and drain any excess liquid. Then choose an appropriate pot and grease it with oil. Heat the oil in the pot over a flame.
• Then add half of the chopped silvered onions to the pot. To make the onions soft and golden, stir and fry them. Place the Mahiche (lamb shanks) in the pot and fry them, making sure to flip them so that both sides are fried and cooked.
• Stir in the remaining half of the silvered onions, as well as the garlic, pepper, turmeric, cinnamon stick, and brewed saffron to the pot. Allow the scent to fill the house. Cook for 3 hours with the lid on the pot.
  
• After 3 hour, when the juice is too condensed add the salt to the lamb shanks. Flip the shanks and let them cook for another 1 hour and half.
• After 3 hour, when the juice is too condensed add the salt to the lamb shanks. Flip the shanks and let them cook for another 1 hour and half.
• Clean the broad beans and peel them. Then split them and wash again, let them soak for hours. Then cook them in a pot with some water for about 5 minutes. Remove the foam of the surface with a spoon. Rinse the beans and put them aside.
• Bring a pot full of water to the boil. Then add the rice to it and let it cook for 3 minutes. Then add the cooked broad beans to the boiling water and rice, also add the fresh and finely chopped dills to the content and stir them properly. When the rice is ready, rinse the content, wash the pot and let it dry.
• Then grease the pot and put it back on the flame. Cover the bottom surface of the pot with desirable tahdig making ingredients. Reduce the heat and let it steam for 30 to 45 minutes.
• When the rice has steamed, mix a little bit of it by brewed saffron and serve the rice in a dish while garnishing it by the saffron rice. Remove the cinnamon stick from the Mahiche (shank) and serve it in another dish.