Baghali polo

Method

1. 1 Soak the rice for 2 hours, then boil it for 6 minutes until 70% cooked.
2. 2 Peel off the thin outer skin of each broad bean and blanch for 3 minutes; the remaining skin will make the mung beans gray and chewy.
3. 3 Simmer lamb with onions and cinnamon for 50 minutes until tender.
4. 4 Layer rice, broad beans, and chopped dill alternately in a pot, then drizzle with melted butter and saffron milk.
5. 5 Cover the pot with a cloth and simmer for 40 minutes; the dill should be arranged in layers, not mixed in, so that its aroma doesn't dissipate.

With an appliance

• Pressure cooker 55 min

  Replace step 3: braise lamb with onions and cinnamon at high pressure for 18 minutes, then release pressure for 12 minutes; step 5 continues to cook rice, beans, and dill at high pressure for 40 minutes to prevent the rice from becoming mushy.