Baghali polo ba mahicheh

Method

1. 1 Soak the rice in salt water for 3 hours, then boil it for 6 minutes and rinse with cold water.
2. 2 Simmer lamb shank with onions, turmeric, and cinnamon for 2 hours until the meat is tender and falls off the bone.
3. 3 Because the calf muscle has many tendons, it must be braised for a full two hours; braising it for too short will result in tough meat and hard tendons.
4. 4 Blanch the broad beans, then peel off the thin outer skin of each bean.
5. 5 Arrange rice, broad beans, and chopped dill alternately in layers in a pot containing ghee.
6. 6 Simmer over the lowest heat for 45 minutes, then drizzle with saffron water and arrange the lamb shank on top of the rice.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace step 2: cook under high pressure for 45 minutes, then release the pressure naturally; the rice layer must still be kept warm in a regular pot.