Rice with Fresh Fava Beans and Spring Dill

Name: Rice with Fresh Fava Beans and Spring Dill (Baqala polow)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 2 teaspoons ground cinnamon; Zest of 1 lime; Zest of 2 oranges; Juice of 1 fresh lime; ½ teaspoon ground saffron dissolved in 4 tablespoons rose water; 1 tablespoon honey; 8 cloves garlic, peeled and chopped; 1 cup (240 ml) oil, (225 g) butter, or ghee*; ½ cup (120 ml) milk; 1 teaspoon ground saffron dissolved in ¼ cup/60ml rose water; 6 cups (500 g) fresh dill weed, washed and finely chopped; 10 baby green garlic, trimmed and chopped; 2 teaspoons ground cardamom; 2 teaspoons advieh (Persian spice mix)*; 1 cup (240 ml) water; 3 cups (600 g) long-grain basmati rice; 2 pounds/900 g fresh or 1 pound/450 g frozen fava beans, shelled; 2 tablespoons rose water; 2 teaspoons sea salt; ½ teaspoon ground black pepper; 6 lamb shanks (¾ pounds/340g each); 6 tablespoons oil; ½ teaspoon turmeric; 1 tablespoon flour; 2 large onions, peeled and thinly sliced

Baqala polow

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
3 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Dusting

2 teaspoons sea salt
½ teaspoon ground black pepper
½

Asia
Iran
Main course
Southeast Asia
Spring

Method

To cook the lamb shanks: Preheat the oven to 325°F (165°C). In a shallow dish, combine all the ingredients for the dusting and set aside. Wash lamb shanks, pat dry, and lightly dredge in the dusting mixture. Heat 3 tablespoons oil in a large dutch oven or an ove