Posted in Stew with polow

Persian dill and fava beans rice with lamb shank ( باقالا پلو با ماهیچه)

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).

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You might make this dish either with chicken breast/thigh or lamb shank.
I hope you have chance to try this gorgeous meal.

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Ingredients
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
Saffron threads
1 orange
1 lime
2 potatoes, thinly sliced
2 small stalks of parsley ( it could be rosemary, thyme or parsley as well)
Salt- chili powder
Oil
Butter

Preparation
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.

باقالا /شوید پلو با گوشت ماهیچه ی گوسفند
باقالا پلو یکی از لذیذترین و تشریفاتی ترین غذاهای ایرانی به شمار می رود. این غذای خوشمزه مورد علاقه ی شاهان صفوی بوده و در دوران صفویه تبدیل به غذای اصلی شد. باقالا پلو را با گوشت مرغ نیز تهیه میشود.

مواد لازم

چهار پیمانه برنج

دو عدد ماهیچه ی گوسفندی

دو عدد پیاز بزرگ خرد شده

صدو پنجاه گرم شوید خشک

دو پیمانه باقالای پخته

یک عدد پرتقال

یک عدد لیمو ترش

دو عدد سیب زمینی برای ته دیگ

کمی جعفری – پشنیز – رزماری

یک ق چ پودر دارچین

یک ق غ پودر گل سرخ

یک چهارم ق چ پودر هل

یک دوم ق چ زردچوبه

کمی زعفران

کره و روغن به میزان نیاز

 

طرز تهیه
روغن را در تابه گرم کرده و پیاز خرد شده را با زردچوبه و دارچین تفت دهید تا نرم شود. ماهیچه ها را شسته و به پیاز در حال تفت اضافه کنید و برای 15 دقیقه سرخ کنید تا رنگ گوشت تغییر کرده و قهوه ای شود.
پوست لیمو ترش را رنده کنید. آب پرتقال را بگیرید و با پوست لیمو –کمی فلفل و زعفران مخلوط کنید و به گوشت سرخ شده اضافه کنید. یک لیتر آب روی گوشت بریزید و بگذارید به آرامی گوشت نرم پخته شود.
باقالاها را آبپز کرده و پوست بگیرید.

برنج را طبق معمول در قابلمه به مدت 10 دقیقه بجوشانید و در 3-2 دقیقه ی آخر باقالاهای پخته را به برنچ اضافه کنید . سپس برنج را آبکش نمایید. ته قابلمه طبق معمول کمی روغن بریزید. سیب زمینی ها را به صورت حقله های نازک برش دهید و روی هر حقله یک برگ جعفری یا گشنیز گذاشته و سیب زمینی ها را ته قابلمه بچینید. روی سیب زمینی ها یک لایه برنج ریخته و بعد کمی شوید خشک – پودر گل سرخ و هل بپاشید. این کار رادر لایه ی دوم هم تکرار کنید.
وقتی برنج دم کشید با ماهیچه های آماده/ سالاد/ ترشی/ یا ماست سرو و میل کنید.

 

 

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Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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