Persian Lamb Shank with Fava Bean Dill Rice | Baghali Polo |
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- Опубліковано 10 вер 2024
- If you love fall off the bone meat and rice that is full flavored you have to make this dish!
Persian Lamb Shank with Fava Bean Dill rice aka Baghali polo with mahiche
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Ingredients:
For Lamb Shank
1 Lg onion
2 middle size lamb shanks
Salt and pepper to taste
2-3 tbsp olive oil
One dill sprig (optional but I like it)
2 bay leafs
2 tbsp tomato paste
1 tbsp turmeric
4-6 Garlic cloves
Dash of cinnamon
Rice- Baghali polow
4-6 Garlic cloves (optional, with skin on)
2 cups Basmati rice dry
4 oz saffron water ( • How to make Saffron Wa... )
4-7 oz butter or olive oil ( you can add more if you like it less dry at the end)
1.5 cups kosher salt for boiling of rice
7-9 oz fresh or frozen peeled fava bean
2 cups fresh dill ( or sub 1 cup dry if you can't get fresh)
1 cups dry dill
The pot I use 5 quart, works great for making 2 cups of dry rice.
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Love this so much! My good friend in high school was Persian & his grandmother would make this all of the time. Thank you💕
thanks, we will have more videos coming out soon.
Well done. You've got your braising technique down well, something unfortunately they haven't properly figured out in the mother country😅. Keep at your channel good potential👍
Thank you for your feedback. Sometimes people just don't understand what a braising is and how much flavor it adds to a dish.
I try to keep it easy and fast.
You are amazing!! I appreciate so much everyone who take their time to make this videos for everyone who are interested in cooking, and in that way you preserve your history and heritage! I truly respect that! Bravo. 🌹
thank you for your support
باقالی پلو ایرانی فوق العاده ست ممنون که های توضیح دادید
Your welcome, enjoy!
Nice work
Thank you!
I tried following your way and Became so delicious thank you for the recipe keep it up that good work.
and I will follow you for the next one!👍👍👍👍👌👌👌
Thank you, will be posting more! Please share:)
Thanks for this! I’m gonna make it for the first time ;) love this dish and my favourite is baghali polo too 🙏🏻
lets us know how it goes.
This is very good and easy but I would not wash the rice after it’s boiled
This is my favorite dish of all time! Thank you for sharing it!
Merci for your recipe
Your welcome!
I made the lamb only during Ramadan. It came out good! Like the restaurants. You explained the directions very throughly.
Thank you so much! please watch my other videos.
I made it three times already. So good. -What gives it the red gravy? Some people add carrots, green peppers, and chopped tomatoes. Are those ingredients authentic?
so making this soon... UPDATE: I did today an it was splendid. Thank you for a great, easy to follow video :)
enjoy!
This was the Best Recipe of lamb shank I have ever tried. Simply fabulous! Wondering if you have Persian roots.
Thank you!!!! Will be posting more. Please subscribe
Can you pre-make up to the layered rice stage & then finish of the next day as long as you bring the Baghali Polo to room temp. before? Has anyone done that? Thank you for your responses ;)
Never have done that but my background in cooking for large groups says you can do so. Just make sure you cool everything down within 2hr-3hrs.
I do it all the time. I prepare everything the day before in the pot of rice. And the next day I do the high heat for the Tadig and then the lower heat. And it always comes out perfect.
On what heat does the lamb have to cook for 2 hours? I always get tough lambs😢
You don't need to separate the meat from the bone, it will do I by itself when you cook it.
👍🙏
Why do people say "Tumeric" when it's spelt "Turmeric"?
Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba #