"Baghali Polo ba Mahicheh"
Broad bean rice with lamb shank

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Recipe "Baghali Polo ba Mahicheh" - Broad bean rice with lamb shank

• Lamb Shanks
• Peel and chop the onion and garlic.
• Slice carrots and celery.
• Salt and pepper Lamb Shanks and fry it in oil and butter, they'll get really nice color all around.
• Place in a casserole.
• Sear also onion and garlic and carrots until soft, but not burned.
• Sear also tomato paste, sugar in butter before it goes into the pot.
• Add the chopped chilli, cherry tomatoes, celery and spices and cover with water, Veal stock, red wine.
• Let simmer and covered, for about 1 hour, until meat is tender and almost falling off the bone.
• Make sure that the liquid does not boil away completely in the pan.
• Remove the meat and let it cool slightly.
• Strain the gravy or broth and boil it down slightly.
• Season with salt and pepper and top with gremolata.
• Gremolata:
• Pick and finely shred parsley.
• Peel and finely chop the garlic.
• Scrub the lemons in warm water.
• Grate the lemon peel and mix with parsley, garlic and olive oil.
• Prepare in the meantime
• Rinse the rice until the rinse water is clear.
• Cover the rice with water and let the rice stand at least 1 ½ hours.
• Mix the saffron with ½ cup boiling water and let it stand and become soft.
• Peel and slice the potatoes into 1/2 cm-thick slices.
• Melted 2 tablespoons butter.
• Break bean pods and peel the beans.
• Part each bean in half and squeeze out the small beans from the final peel.
• Boil 2 liters of water in a large pot, preferably non-stick so that the rice does not stick and pour in 1 ½ tablespoons coarse salt and stir.
• Pour off rice water and add the rice into the boiling water and cook on high heat for 4-5 minutes.
• You can taste a grain of rice and feel: the rice must have strong chewing resistance (ie slightly harder than al dente).
• Let the beans accompany the rice to the bottom of the pot and cook together for about 2 minutes.
• Stir and skim off now and then to not rice will stick together and become really clear and bright.
• Pour the rice AND beans in a colander.
• Rinse out the pan with warm water and pour it over the rice in the colander.
• Slammed a tablespoon of oil + a tablespoon of butter in the casserole and add the potato slices in the bottom of the casserole.
• Layer the drained rice + beans and dill in the pot. Pour the saffron and melt the butter over rice.
• Cover the bottom of a pot lid with a towel.
• Put the lid on and let it all steam on very low heat for about 30 minutes.
• Do not lift the lid during the period.
• The potatoes are fried in the ground and so it should be.
• For topping: Melt the butter in a small pan, fry barberries careful about ½ min and turn the saffron + rose water.
• Shake the pan. Align carefully.
• Other options:
• Clear broad beans from the pods and peels.
• Fry in butter for 2 minutes so they keep the nice green color better.
• Season with salt.
• Layer the beans, pre-cooked rice and dill on a plate and garnish with saffron rice and barberries (Iranian Zereshg).
• Serve Baqhaly polo with braising lamb.

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