Baghali Polo ba Goosht — Dill Rice & Lamb

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 700 g Raw boneless lamb leg, visible fat trimmed, in large pieces
• 300 g Dry basmati rice
• 300 g Frozen peeled broad beans
• 50 g Fresh dill, chopped
• 150 g Onion, sliced
• 20 g Butter for the rice
• 15 g Vegetable oil for the lamb
• 0.2 g Ground saffron
• 0.5 tsp Ground turmeric
• 700 ml Water for lamb, plus water for rice
• Salt and black pepper, to taste

Make it

Instructions

1. 1

   Heat the oil in a heavy pot, brown the lamb on several sides for 6–8 minutes and transfer it to a plate. Soften the onion in the same pot for 8 minutes.

2. 2

   Return the lamb, add turmeric, pepper and 700 ml water. Bring to a boil, cover and simmer very gently for 2–2½ hours until fork-tender, topping up with hot water as needed.

3. 3

   About one hour before the lamb is ready, rinse and soak the rice for 20 minutes. Bloom saffron in 40 ml hot water, add half to the lamb, and adjust the salt.

4. 4

   Boil a large pot of water. Add the frozen broad beans and cook for 3 minutes, then add the drained rice and boil for 5–7 minutes until the rice is partly cooked. Drain gently.

5. 5

   Return the rice and beans to the pot in layers with the chopped dill. Add butter, the remaining saffron water and 40 ml water. Cover and steam over very low heat for 30–35 minutes.

6. 6

   The lamb must be fully cooked and very tender; if needed, continue braising while keeping the rice warm. Divide all the rice, lamb and a little cooking sauce into four equal portions.