Photograph of the finished Baghali polo ba mahicheh

Middle East · Cơm đậu tằm bắp chân cừu

Baghali polo ba mahicheh

3 hr Hands-on time + 3 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 600 g
  • Photograph of Lamb leg Lamb leg 1.8 kg
  • Photograph of Broad beans Broad beans 600 g
  • Photograph of Dill Dill 200 g
  • Photograph of Onion Onion 2.4
  • Photograph of Ghee Ghee 280 g
  • Photograph of Saffron threads Saffron threads 1.6 g
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Cinnamon powder Cinnamon powder 16 g
  • Photograph of Salt Salt 40 g

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.

Start cooking