Persian dinner party rice · Slow lamb
Baghali Polo ba Mahicheh Recipe (Dill Rice with Lamb Shank)
Low, slow shanks. Dill in layers. Firm-centred rice.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenBaghali polo ba mahicheh is green dill and broad bean rice served with a whole saffron lamb shank, a classic Persian guest dish. The shanks are tough when rushed, and the rice turns mushy if the beans and dill go in wet. The fix is braising the shanks low for two and a half hours, using dried or well drained dill, and layering it into parboiled rice before steaming.
The 3 laws of baghali polo ba mahicheh
Why this recipe works
Fast boil
Collagen needs time to soften.
Stir it all in
Layering keeps the rice fluffy.
Tough skins
Peeled beans are tender and bright.
Shopping and prep list
Ingredients
Lamb shanks
Rice
The NineFoods shank gauge
Are the shanks tender?
Push a fork into the thickest part.
Method · 3 stages
Step by step
Sear and braise
- Sear shanks, add onion, garlic, spices, limes and water to cover.
- Simmer covered, adding saffron near the end. Use the gauge above.
Parboil
- Boil rice with salt, adding beans for the last 2 minutes.
- Drain.
Layer and steam
- Butter the pot and layer rice, beans and dill.
- Steam covered with a towel-wrapped lid.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Too short or too hot.
Fix next time
Braise low until the fork slides in.
Why
Wet dill or overboiled rice.
Fix next time
Dry the dill and drain at the firm stage.
Why
Dried lime seeds.
Fix next time
Pierce limes and remove before serving if strong.
Why
Under-seasoned stock.
Fix next time
Salt the braise well.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Lamb shank | Main | Bone-in lamb shoulder or beef shin |
| Broad beans | Body | Lima beans or edamame |
| Fresh dill | Aroma | Dried dill, a third of the amount |
| Dried lime | Tang | Lemon zest and juice |
After the meal
Serve, store, reheat
Serve with
Mast-o-khiar, sabzi khordan and torshi.
Store
Fridge 3 days; freeze shanks in their sauce 3 months.
Reheat
Shanks in sauce on low; steam rice with a splash of water.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (are the shanks tender) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Baghali Polo ba Mahicheh FAQ
What is baghali polo?
Persian rice layered with dill and broad beans.
What is mahicheh?
Lamb shank, braised with saffron.
Can I use frozen broad beans?
Yes, thaw and peel them.
Can I make it in a pressure cooker?
Yes, shanks take about 50 minutes.