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

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

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