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Baghali Polo Ba Mahiche | Rice with Broad Beans and Lamb Shank

Baghali Polo Ba Mahiche is one of the fanciest Persian dishes ever. If you have ever been to any special Persian ceremony or occasion like wedding ceremonies, you would have seen this Persian rice with broad beans and lamb shank on the food table. Other dishes seen on such tables are kabab bakhtiari, koobideh or joojeh.

But why? Why Persians love this dish so much? Because of the taste and the heavenly combination of the dill rice. The juicy and soft lamb shank served with the green colored rice with dill and broad beans mesmerizes every human being! If you want to learn more about this dish, be with us. Do not leave the article until you finish it and you will feel much better afterwards.

baghali polo ba mahiche and olives in a plate

Persian Baghali Polo Ba Mahicheh Recipe

PersianGood Team
Baghali Polo Ba Mahiche is a traditional Persian dish that is made by lamb shanks and rice steamed with broad beans and dill. The dish is such delicious that you would not resist trying it for repetitive times. Making baghali polo ba mahiche needs patience and time. If you are out of mood or you just want to whip something up in a flash, you better choose another dish from 10 Easy Recipes To Whip Up In A Flash!
The recipe we prepared here for you is one of the most adequate and accurate instructions you can find for making this dish. Try it and you will not regret!
Prep Time 10 mins
Cook Time 4 hrs
Course Main Course
Cuisine persian
Servings 2 people

Ingredients
  

For Mahiche

  • 2 pieces Lamb shanks
  • 2 Medium onions diced in silvered shape
  • 2 cloves Garlic diced in small pieces
  • Salt as much as required
  • Turmeric as much as required
  • Pepper as much as required
  • Brewed saffron as much as required
  • 1 Cinnamon stick
  • Oil as much as required

For Baghali Polo

  • 2 units Rice
  • 1 unit Broad beans
  • 1 unit Fresh dill chopped finely
  • Brewed saffron as much as required
  • Melted butter as much as required
  • Bread or lettuce or carrots for the Tahdig

Instructions
 

Preparing Mahiche

  • At first, you need to wash and clean the lamb shank and let the extra water comes out. Then pick a suitable pot and grease it with oil. Put the pot on the flame and heat the oil. Then put the half of the silvered chopped onions into the pot. Stir and fry the onions to have them soft and golden. Place the Mahiche (lamb shanks) into the pot and fry them, remember to flip the shanks in order to have both sides fried and cooked.
  • Now add the remaining half of the silvered onions and also the garlic, pepper, turmeric, cinnamon stick and brewed saffron to the pot and stir the ingredients. Let the fragrance take over the house. Put the lid of the pot on it and let it cook for about 3hours. The flame must be too low and it should be cooked gradually. Be careful not to stir the shanks, because the onions might go beneath it and burn.
  • After 3 hour, when the juice is too condensed add the salt to the lamb shanks. Flip the shanks and let them cook for another 1 hour and half.

Preparing Baghali Polo

  • Wash the rice with semi warm water and soak it for 2 hours with 2 teasp of salt.
  • Clean the broad beans and peel them. Then split them and wash again, let them soak for hours. Then cook them in a pot with some water for about 5 minutes. Remove the foam of the surface with a spoon. Rinse the beans and put them aside.
  • Bring a pot full of water to the boil. Then add the rice to it and let it cook for 3 minutes. Then add the cooked broad beans to the boiling water and rice, also add the fresh and finely chopped dills to the content and stir them properly. When the rice is ready, rinse the content, wash the pot and let it dry.
  • Then grease the pot and put it back on the flame. Cover the bottom surface of the pot with desirable tahdig making ingredients (you can place a layer of bread, carrots or lettuce).Put the rice ingredients in the pot and make it seem like a mountain, also make some holes in the rice mountain. Add some oil and water to the rice and put the lid of the pot back on it. Remember to cover the lid by a napkin (damkoni). Reduce the heat and let it steam for 30 to 45 minutes.
  • When the rice has steamed, mix a little bit of it by brewed saffron and serve the rice in a dish while garnishing it by the saffron rice. Remove the cinnamon stick from the Mahiche (shank) and serve it in another dish. Your fabulous Baghali Polo Ba Mahiche in a very Persian traditional style is ready!
 

Helping tips

For Mahiche

  • You do not need to add water to the lamb shank in order to cook it, because the shank itself along with onion’s juice has enough liquid for cooking process. If you worry, you can add half a cup of boiling water.
  • Another way to cook the lamb shank is to let it cook in water with an onion chopped silvered and filter the juice. Then fry the mahiche with other silvered onion and add the filtered juice with ingredients mentioned in the list to the pot.
  • In order to have a tasty mahiche you need to cook it on a low heat flame.

For Baghali Polo

  • When you are boiling the rice, you should not reduce the flame. Also, remember to put the lid on the pot while bringing the water to the boil to save time.
  • You need to discard the rice from boiling water when it is hard in the core and soft in the wrapping flesh.
  • You can use butter instead of oil and water in steaming process.
  • If you are using frozen broad beans, cook it more than 5 minutes.
  • Do not forget Baghali polo is one popular Persian vegetarian recipe.

Did you like the recipe? Let us know by leaving your comments. Thanks.

Tips For dill

  • You can use dry dill instead of fresh dill for cooking Baghali Polo Ba Mahiche. While the rice is boiling, pour two tablespoons of dry dill on the rice in layers.
  • Overall, dry dill is a better option for cooking this dish.
  • Fresh rice makes the food more fragrant and colorful, while dry rice darkens the rice and gives a milder aroma to the food.
  • If you use dry dill, it is better to use more water and oil when boiling the rice so that the rice does not dry out at the end.

Tips For saffron

  • Use thick-brewed saffron; Because the more you brew saffron with more water, the lighter it becomes, and you have to use more saffron to achieve the desired color.
  • Too much water causes the rice to become soggy.
  • To brew saffron, mix a teaspoon of ground saffron with 2 tablespoons of boiling water and 2 pieces of ice.
  • Some people add brewed saffron to it at the end of cooking the Lamb Shank so that the saffron aroma does not disappear.

Tips for flavoring Baghali Polo Ba Mahiche

You can use special meat spices or a mixture of black pepper, coriander seeds, cardamom powder, paprika powder, grated nutmeg, rosemary powder and cumin powder to cook the muscles.

Adding meat stock tablets to the cooking mahiche gives it a more delicious taste.

Some people pour cinnamon powder and cardamom powder into rice in layers while cooking Baghali Polo. Some others use a little fresh lemon juice for cooking the lamb muscle to give it a more delicious taste.

You can fry a little tomato paste separately according to your wish and pour it into the muscle so that your muscle sauce gets a red color.

Benefits of Baghali Polo

Broad Beans

The primary origin of the bean is in Southwest Asia and North Africa. It is planted as a winter crop in a wide area of tropical regions with mild winters and high altitudes. The planting of this plant dates back to almost 2800 years before Christ.

Broad Beans are currently planted in more than 50 countries in the world. China, Ethiopia and Egypt are the world’s largest producers of this product.

Broad Beans are a source of fiber, arsenic, protein, starch, calcium, phosphorus, iron, sodium, potassium, and vitamins A, B1, B2, B3 and C. Their benefits include the following:

  • Prevent osteoporosis
  • Strengthen the immune system
  • Increase body energy
  • Blood sugar control
  • Control of Parkinson’s disease symptoms
  • Strengthening the digestive system, treating ulcers, gastritis, diarrhea and constipation
  • Treatment of kidney infections and kidney swelling, removal of kidney stones and bladder stones
  • Balancing body water
  • Relieving severe coughs and curing lung ailments
  • Pain reliever for joint pain

Dill

Dill is hot and dry, so it is consumed with Broad beans. Dill is useful in treating many diseases, some of which we will mention below.

  • Treatment of indigestion and flatulence
  • Treatment of spasm and muscle contraction
  • Cholesterol reduction and liver inflammation
  • Treatment of hiccups, vomiting, diarrhea and dysentery
  • Relaxation
  • Reduce swelling and stomach pain
  • Prevent osteoporosis
  • Aid in digestion

Baghali Polo Ba Mahiche is healthier by observing the following points:

  • Add some fresh garlic to the rice and minimize the salt to cook a healthier meal.
  • You can also use potatoes; Because potato has high potassium and helps control your blood pressure.
  • If you eat potatoes with this meal, it is better to consume less rice so as not to gain weight.
  • If you have high blood cholesterol, You should eat white meat such as turkey or chicken; Because they have less fat.
  • Do not forget to prepare the lovely Salad Shirazi beforehand so you can have them both on your lunch or dinner table.
  • Finally, by eating a plate of vegetables (because of a lot of fiber), You can help regulate your body’s blood fat.

 

History and origins of Baghali Polo Ba Mahiche 

The dish has its roots in the northern regions of Iran, where rice and beans are staple ingredients. Baghali polo ba mahiche is often served during special occasions such as weddings, birthdays, and New Year’s celebrations.

The origin of this dish can be traced back to the ancient Persian Empire, where rice and beans were considered sacred and were used in many dishes. As the cuisine evolved over time, different regions of Iran developed their own unique ways of preparing this dish. The addition of lamb shank is a more recent variation, but it has become an essential ingredient in the dish, adding flavor and richness to the rice and beans.

Baghali polo ba mahiche is not only a delicious and hearty dish, but it also carries cultural significance for Iranians, reflecting their love for rice, beans, and meat, and their celebration of special occasions with traditional food.

 

variations of the recipe

When it comes to Baghali polo ba Mahiche, there are various ways to add unique flavors to the dish. One option is to experiment with different spices, such as saffron, turmeric, cumin, or paprika. These spices can enhance the aroma and taste of the dish. Additionally, one can add various vegetables to the recipe to make it more nutritious and flavorful. For example, diced carrots, chopped onions, or sliced bell peppers can add a pop of color and flavor to the rice. Including variations of the recipe not only provides readers with more options but also allows them to tailor the recipe to their personal preferences.

9 Comments
  1. Merat Duyos says

    Looking at it makes me hungry every time. 😍😍😍😋😋

  2. Taha says

    That was an excellent meal.

  3. Soroush says

    So tasty. A unique Iranian taste.

  4. Ali says

    This dish must just be experienced: it really makes your day and it’s so tasty wow

  5. Sara says

    think i’m gonna break my diet 😮

  6. Shahram says

    Thanks for recipe …

  7. Mia says

    5 stars
    Very delicious dish! I’ve tried it once and i cant forget its taste

  8. Mahshid says

    A must try dish. Thanks for the recipe.

  9. Aliz says

    I think this food have the best taste ever, thank you for this pro recepie, i like it

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