Baghali Polo

Ingredients

• 3 cups basmati rice, soaked
• 2 cups fava beans (or lima beans), peeled
• 1/2 cup fresh dill, chopped
• 2 lamb shanks
• 1 onion, chopped
• 1/2 tsp turmeric
• Pinch of saffron, bloomed
• 4 tbsp oil or butter
• Salt and pepper, to taste

Instructions

1. 1Brown lamb shanks with onion and turmeric, then add water and simmer covered for 1.5-2 hours until fork-tender.
2. 2Parboil the soaked rice in salted water for 6 minutes, then drain.
3. 3Layer the parboiled rice with fava beans and dill in a pot, drizzling oil between layers.
4. 4Drizzle saffron water and remaining oil over the top, cover with a towel-wrapped lid, and steam on low heat for 30-35 minutes.
5. 5Shred the lamb from the shanks and season the braising liquid to make a sauce.
6. 6Serve the rice mounded on a platter with the lamb and sauce on the side.

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