The wonderful aroma and taste of Iranian rice, which is made more delicious by adding beans and fresh herbs. along with the fantastic taste of fresh and slowly cooked lamb.
If I want to describe Baghali Polo Ba Ghosht to you, I will tell you that you will lose your mind! It is enough to eat this dish when an Iranian mom has cooked it or you order it in a famous Iranian restaurant, you will not forget this food for the rest of your life.
Baghali Polo Ba Ghosht is an aristocratic and ceremonial food and does not belong to a specific region in Iran. Almost all people in different cities of Iran have this food on their monthly food list.
Therefore, on various occasions such as weddings, Chaharshanbe Suri, family gatherings, and many different celebrations people cook and enjoy this wonderful meal with their family and loved ones.
Ingredients:
For the rice:
. 2 cups rice
. 1 cup fava beans
. Fresh herbs
. Salt to taste
. Butter or oil
. 1-2 cloves garlic
For the lamb:
. 1 leg or neck of lamb meat
. 2 onions, finely sliced
. 1 clove garlic
. Salt and pepper to taste
. 1 teaspoon turmeric
. Cinnamon stick
Firstly, slice two onions and pour sliced onions into a pot. Now it turns to add lamb meat, it depends on you to use leg or neck this dish is cooked with both of them. In this recipe 1 leg or neck is cooked for one person.
So, wash the lamb and add that to the pot, add 1 large clove of garlic for each leg. Pour water and fill the pot halfway with water. Then cover the pot and increase the flame until the water boiling.
When the water boils, turn down the medium heat and again close the pot door but not completely, half-closed. Let simmer for about 2-2.5 hours. After 2 or 2.5 hours when the meat is almost cooked add salt and pepper, turmeric, and cinnamon stick.
Check the broth, if that is too much, increase the flame and boil until the broth reduces. If it is ok, Turn the flame to the lowest setting and let it simmer the lamb with spices. We want to cook well down, and lamb takes the aroma and taste of spices.
On the other hand, brew the saffron and let it sit to garnish your rice when it is cooked.
Whenever the lamb is cooking you can cook the rice. For cooking Baghali Polo, first, wash the rice and pour it into a suitable pot also wash the fava beans and remove their skin, or buy ready-to-cook beans and pour fresh or dried dill.
Add all of them to the rice pot and, as you know, add water, salt, and butter or oil. Let them boil when the water of the rice reduces, cover the pot, and wait to cook. After cooking, on a plate, pour a little rice and add brewed saffron. we making that for garnish and a fabulous saffron aroma.
Serving Baghali Polo Ba Mahiche is important. Choose some dishes serve the Baghali Polo on a platter and garnish rice with the saffron rice. In traditional recipes, people garnish this food with Tahdig. Next, put the lamb on another platter, moreover, pour the broth into a bowl until served with meat.
Side dishes:
Lemon
Lemon is one of the best side dishes for Baghali Polo ba Mahiche. You can add fresh lemon juice to the meat or broth and taste a mouth-watering experience.
Torshi
Different types of Iranian pickles are great for serving this food. For example, you can buy and serve eggplant pickled or Hafte bijar pickled with this dish.
Yogurt
Salad
Many people serve lettuce and tomato with cucumber salad or someone likes to eat Baghali Polo ba Mahiche with Shirazi salad.
