Dill/fava beans rice with lamb shanks is one of the mosttttttt tastiest and popular dishes in Iran and usually serves in especial occasions and events. Rice with fava beans ( broad beans) is called ‘ Bahagli polow’ in Farsi and the beautiful tender lamb shanks which is called ‘ Mahicheh’ in Farsi is a luxurious dish that was one of favourite dishes of Persian king from Safavid dynasty ( 400 years ago).
You might make this dish either with chicken breast/thigh or lamb shank.
I hope you have chance to try this gorgeous meal.
4 cups rice
2 pieces lamb shanks
2 large onions, finely chopped
2 cups cooked fava beans
150 g dried dill ( fresh dill)
1tsp cinnamon powder
1 tbsp rose petals powder
¼ tsp cardamom
½ tsp turmeric
2 potatoes, thinly sliced
2 small stalks of parsley ( it could be rosemary, thyme or parsley as well)
Salt- chili powder
Heat the oil in a pan. Add chopped onions with turmeric and cinnamon powder and sauté until soft. Wash and drain lamb shanks. Add the meat to the onions and fry for about 15 minutes or until turns brown.
Zest the lime. In a bowl with orange juice, add lime peel add pinch of chili powder and saffron thread, mix all together. Add this juice to the fried meat. Pour 1 liter water into the meat pot and let it to cook until tender. Once it’s cooked season it with salt.
Cook fava beans then peel the skin off of the beans. Set aside.
Wash the rice. Pour the rice into salted water and soak it for about 1 hour. In a large pan, bring water to boil. Pour off salted water from rice and pour it into boiling water. Let to boil for 10 minutes. Add cooked beans just before strain the rice.
Drain and rinse the rice with tapped water. In a large pot/pan apply oil. Take potato slices one by one. Put one parsley leave on the potato slice ( as you see in the photo) . Apply all potato slices across the pot. Add a layer of rice, then spread dried dill top of the rice, then pinch of rose petals powder and at the end pinch of cardamom powder. Then second layer of rice and again some dried dill, rose petals and cardamom powder. Place some pieces of butter top of the rice, it will give so good taste to the rice. Cover the pot with a lid and let to cook for 20 minutes with low heat.
Once it is ready. Serve the rice and garnish with saffron ( if you like) and remove crusty potatoes and serve with rice, lamb shanks, pickles , salad or yogurt.