Recipe · Serves 4

Baghali Polo with Lamb Shank – A Persian Classic

Baghali Polo with tender lamb shank: a true Persian feast, rich in dill, beans and saffron.

This dish is one of the best-loved plates in Persian cooking. In fact, it is a dill rice with broad beans, served with slow-cooked lamb. So it is a true treat for special days!

Baghali Polo with lamb shank – dill rice with broad beans and braised lamb shank

Ingredients for Baghali Polo (serves 4)

For the rice

  • 3 cups basmati rice
  • 1 cup broad beans (fresh or frozen)
  • 1 cup fresh dill (chopped) or 2 tbsp dried dill
  • 1/2 tsp saffron threads (dissolved in hot water)
  • Salt

For the lamb

  • 4 lamb shanks (large and meaty)
  • 1 large onion (halved)
  • 2 garlic cloves (whole)
  • 1/2 tsp turmeric
  • Salt and pepper to taste
  • 4–5 cups water
  • Vegetable oil

Santoor tips for perfect dill rice

  • Lamb: above all, cook the meat slowly on low heat so it stays soft and juicy.
  • Dill: fresh dill gives the best smell. However, dried dill works too.
  • Saffron: in short, good saffron is key for taste and colour.

Step-by-step method

  1. Cook the lamb

    First, brown the shanks on all sides in a large pot with a little oil. Then add the onion, garlic, salt, pepper and turmeric and fry for a minute. Next, pour in water until the meat is covered. Put on the lid and let it simmer on low to medium heat for 2–2.5 hours until tender. Meanwhile, stir now and then and check that there is enough liquid in the pot.

  2. Prepare the rice and beans

    Rinse the rice well. Then soak it for 30 minutes in lightly salted water. Also blanch the broad beans in boiling water for 5 minutes, then peel them. After that, bring a large pot of water to the boil. Add the rice and boil it for 5–7 minutes until half done. Add the beans for the last 2 minutes. Finally, drain the rice and rinse it with cold water.

  3. Layer the rice

    Grease the base of a large pot with oil. For a crisp crust (tahdig), lay thin slices of potato or a thin layer of rice on the base. Now add a layer of rice mixed with dill, then a layer of beans. Repeat until all is used up. Finally, pour the saffron water over the top.

  4. Steam

    Next, wrap the lid in a tea towel, cover the pot and steam the rice on low heat for 30–40 minutes.

  5. Serve

    At last, spoon the rice loosely onto a large plate. Place the lamb on top and finish with a little saffron rice.

Why Baghali Polo at Santoor?

At Santoor, we cook this dish the old way, with the best food we can find. In short, you taste true Persian home cooking in every bite! Of course, our kitchen is 100% halal.

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