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Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey)
Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey)

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We hope you got insight from reading it, now let’s go back to persian dill and fava beans rice with lamb shank (baghali polow ba mahichey) recipe. You can cook persian dill and fava beans rice with lamb shank (baghali polow ba mahichey) using 17 ingredients and 28 steps. Here is how you do that.

The ingredients needed to cook Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey):
  1. Get 4 cups rice
  2. Use 2 pieces lamb shanks
  3. Use 2 large onions, finely chopped
  4. Get 2 cups cooked fava beans
  5. Get 150 g dried dill (fresh dill)
  6. Provide 1 tsp cinnamon powder
  7. Use 1 tbsp rose petals powder
  8. Get 1/4 tsp cardamom
  9. Use 1/2 tsp turmeric
  10. Get Saffron threads
  11. Get 1 orange
  12. Get 1 lime
  13. You need 2 potatoes, thinly sliced
  14. You need 2 small stalks of parsley (it could be rosemary, thyme or parsley as well)
  15. Use Salt- chilli powder
  16. You need Oil
  17. Get Butter
Steps to make Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey):
  1. Heat the oil in a pan. Add chopped onions with turmeric and cinnamon powder and sauté until soft.
  2. Wash and drain lamb shanks. Add the meat to the onions
  3. And fry for about 15 minutes or until turns brown.
  4. Zest the lime.
  5. In a bowl with orange juice, add lime peel add pinch of chili powder and saffron thread, mix all together.
  6. Add this juice to the fried meat. Pour 1 liter water into the meat pot and let it to cook until tender. Once it’s cooked season it with salt.
  7. Cook fava beans then peel the skin off of the beans. Set aside.
  8. Wash the rice. Pour the rice into salted water and soak it for about 1 hour. In a large pan, bring water to boil. Pour off salted water from rice and pour it into boiling water. Let to boil for 10 minutes. Add cooked beans just before strain the rice.
  9. Drain and rinse the rice with tapped water. In a large pot/pan apply oil. Take potato slices one by one. Put one parsley leave on the potato slice (as you see in the photo). Apply all potato slices across the pot. Add a layer of rice, then spread dried dill top of the rice, then pinch of rose petals powder and at the end pinch of cardamom powder. Then second layer of rice and again some dried dill, rose petals and cardamom powder. Place some pieces of butter top of the rice, it will give so g
  10. Take potato slices one by one.
  11. Put one parsley leave on the potato slice (as you see in the photo)
  12. Apply all potato slices across the pot
  13. Add a layer of rice, then spread dried dill top of the rice,
  14. Then pinch of rose petals powder and at the end pinch of cardamom powder. Then second layer of rice and again some dried dill, rose petals and cardamom powder.
  15. Place some pieces of butter top of the rice, it will give so good taste to the rice.
  16. Cover the pot with a lid and let to cook for 20 minutes with low heat.
  17. Once it is ready,
  18. Serve the rice and garnish with saffron (if you like) and remove crusty potatoes and serve with rice, lamb shanks, pickles, salad or yogurt.
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