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Baghali Polo with Lamb
Created by: Howcan Team
Ingredients
- 2 cups basmati rice
- 1 pound lamb, cut into cubes
- 1 large onion, finely chopped
- 1 cup fava beans, shelled
- 1/4 cup chopped fresh dill
- 1/2 teaspoon ground saffron
- 1/4 cup vegetable oil
- Salt and pepper to taste
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Then, soak the rice in water for 30 minutes.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
- Add the lamb cubes to the pot and cook until browned on all sides.
- Stir in the fava beans, chopped dill, and ground saffron. Season with salt and pepper to taste. Cook for an additional 5 minutes.
- Drain the soaked rice and add it to the pot. Gently mix the rice with the lamb and fava bean mixture.
- Pour in enough water to cover the rice by about 1 inch. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the rice is cooked, remove the pot from the heat and let it sit, covered, for 10 minutes to steam.
- Fluff the rice with a fork and transfer to a serving platter. Serve hot and enjoy!
Baghali Polo is a traditional Persian dish that has been enjoyed for centuries. This aromatic and flavorful dish is made with tender lamb, fragrant basmati rice, and fresh dill, creating a mouthwatering combination of textures and tastes. The dish originated in Iran and has since become a beloved staple in Persian cuisine. Renowned chefs and home cooks alike take pride in perfecting the art of preparing Baghali Polo, ensuring that the lamb is succulent and the rice is infused with the rich flavors of saffron and dill. The best versions of this dish can be found in authentic Persian restaurants, where skilled chefs meticulously craft each component to achieve a harmonious balance of flavors. The key to an exceptional Baghali Polo lies in the quality of the lamb, the aromatic dill, and the delicate saffron, which must be carefully sourced and prepared to elevate the dish to its full potential. While the traditional method of cooking Baghali Polo involves simmering the lamb with fragrant spices and then layering it with the rice and dill, some chefs may offer alternative techniques, such as slow-roasting the lamb for an added depth of flavor. Whether enjoyed in a bustling Persian eatery or prepared at home with time-honored techniques, Baghali Polo with lamb is a culinary masterpiece that continues to captivate food enthusiasts around the world.
90 min
6
450 calories
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