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Meat, Maghreb and Middle East

Baghali polo with braised saffron lamb

Baghali polo with lamb is a Persian rice dish with fava beans and dill, served with saffron braised lamb, for 4 people, in 2.5 hours, at moderate difficulty, for €3.80 per serving. The key to success is browning the meat thoroughly at the start and steaming the rice under a towel so it stays light and fluffy.

Tonight we're making baghali polo, a Persian rice with fava beans and dill, served with braised lamb that melts, infused with saffron.

Baghali polo with braised saffron lamb
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.80
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall

Baghali polo pairs the green, herbal punch of fresh dill with tender fava beans, all folded into basmati rice that turns light and fluffy thanks to the traditional steaming method. The lamb, braised for an hour and a half, turns meltingly tender, infused with turmeric, cinnamon, and saffron that color and perfume the whole kitchen. It's a generous dish, far from familiar flavor combinations, that surprises pleasantly from the first bite.

This is a recipe to save for a Sunday or a day when you have time ahead of you, since braising the lamb needs an hour and a half of gentle simmering. It works well for guests, the dish impresses with its colors and aromas without requiring any tricky technique. Count on older kids or curious adults rather than young children, the spices and the generous amount of dill can be a lot for little ones.

The ingredients

4 people

Butcher

  • Lamb shanks 1.4 kg

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Fresh dill 2 bunch

Pantry

  • Turmericoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 tsp
  • Saffron 1 pinch
  • Basmati riceoften in the pantry 320 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen shelled fava beans 400 g

Dairy

  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Brown the lamb with the sliced onions in the oil, add the garlic, turmeric, cinnamon, salt, and pepper. 15 min

    Brown each side well, the color brings a big part of the flavor.

  2. Cover halfway with water, add half of the infused saffron, and let simmer covered. 1 h 30

    Turn the meat from time to time so it cooks evenly.

  3. Meanwhile, shell the fava beans and remove the thin skins, then chop the dill. 15 min

    Frozen fava beans peel easily after 2 minutes in hot water.

  4. Cook the rice for 8 minutes in boiling salted water with the fava beans, drain, and mix with the dill. 8 min

    Drain thoroughly, the rice will be lighter.

  5. Return the rice to the pot with the butter and the remaining saffron, cover with a towel, and steam over very low heat. 25 min

    The towel under the lid absorbs the condensation, keeping the rice dry and fluffy.

Our tips to get it right

  • Steep the saffron ahead of time in a little warm water for at least 15 minutes, its color and aroma develop much better this way than added dry.
  • Choose lamb shanks that are meaty and well marbled if you want meat that falls apart easily with a fork by the end of cooking.
  • Don't over salt the rice cooking water, the dish already gets plenty of salt from the braised lamb and the fava beans.

The variations

  • Swap the lamb for beef stew meat, it stays just as tender with the same simmering time.
  • For a vegetarian version, replace the meat with pan seared mushrooms and a vegetable broth to braise the spices in.
  • For a quicker version, use leftover cooked leg of lamb and simply warm it through in the spiced broth for 15 minutes.

What to serve it with

  • Plain yogurt with mint
  • A cucumber and tomato salad
  • A light black tea

Storage

Baghali polo keeps for 2 to 3 days in the fridge in a sealed container, ideally with the rice and lamb stored separately. It freezes well, especially the lamb and its braising liquid. Reheat the rice by steaming or with a splash of water in a pan so it doesn't dry out, and warm the lamb gently in its own juices.

Questions about this dish

Can I use fresh fava beans instead of frozen ones?

Yes, use fresh shelled and peeled fava beans, just allow extra time to prep them. The quantity and cooking time stay the same.

Can I braise the lamb ahead of time?

Yes, you can braise it the day before, the flavor actually deepens as it rests. Reheat it gently, covered, before preparing the rice.

Why cook the rice in two stages?

Par boiling the rice first, then steaming it under a towel, gives fluffy, separate basmati grains typical of Persian cooking. This method prevents sticky or overcooked rice.

Can I use ground saffron instead of threads?

Yes, use a small pinch of ground saffron instead, its coloring power is stronger. Still steep it in a bit of warm water before adding it.

How long does it take to make a baghali polo with braised saffron lamb?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a baghali polo with braised saffron lamb?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a baghali polo with braised saffron lamb cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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