Iranian Main

Baghali Polo ba Mahicheh

Baghali Polo ba Mahicheh is Persian dill-and-broad-bean rice served with slow-braised lamb shanks and saffron. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Iranian food
40 minsPrep time
3 hrCook time
Serves 6Servings
HardDifficulty
Baghali Polo ba Mahicheh
About this dish

Baghali Polo ba Mahicheh: the story on the plate

Baghali Polo ba Mahicheh is a Iranian main with a clear sense of place. Baghali polo is Persian rice scented generously with dill and broad beans, often paired with lamb shank for a celebratory or restaurant-style dish. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Baghali polo is Persian rice scented generously with dill and broad beans, often paired with lamb shank for a celebratory or restaurant-style dish.

Why it is famous

The combination demonstrates the Persian technique of layering flavour into steamed rice while keeping grains separate and aromatic.

Cultural significance

The combination demonstrates the Persian technique of layering flavour into steamed rice while keeping grains separate and aromatic.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

780Calories
50gProtein
85gCarbs
31gFat
Ingredients

What you need

  • 6 lamb shanks
  • 500 basmati rice
  • 300 broad beans, shelled, skins removed if tough
  • 100 fresh dill, chopped
  • 300 onions, sliced
  • 15 Garlic
  • 1.5 ground turmeric
  • 0.4 saffron threads, bloomed
  • 60 butter
  • 1200 lamb stock or water
  • 2 fine salt
  • 0.5 black pepper
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Brown lamb shanks in a heavy casserole until well coloured. Remove, then cook onions until golden; add garlic and turmeric.
  2. Return shanks, add stock, salt and pepper, cover and braise gently for 2–2½ hours until the meat is very tender but still attached to the bone. Reduce the cooking liquid at the end into a light sauce.
  3. Rinse and soak rice. Parboil for 4 minutes, then add broad beans for the final 2 minutes. Drain immediately before the rice is fully cooked.
  4. Layer rice and beans in a clean pot with chopped dill and small dots of butter. Make a loose pyramid, add a few spoonfuls of water, wrap the lid and steam on low heat for 35–40 minutes.
  5. Mix a small scoop of finished rice with bloomed saffron. Taste the dill rice for salt without stirring so hard that the grains break.
  6. Serve one lamb shank per person beside generous dill-bean rice, top with saffron rice and spoon reduced lamb juices around the meat.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy saffron threads rather than powder, Persian dried limes when possible, tart barberries and unsweetened pomegranate molasses. Rinse rice thoroughly so the grains steam separately. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Baghali Polo ba Mahicheh, prioritise fresh or properly stored versions of lamb shanks, basmati rice, broad beans, fresh dill; speciality seasonings should smell vivid rather than stale.

Common mistakes

Overcooked broad beans turn grey and mushy, excess dill can taste grassy and hurried lamb remains tight.

Chef’s tips

Add beans near the end of rice parboiling so they survive the steam stage with some shape.

How to know it is cooked

Lamb yields easily from the bone and rice grains are long, separate and fragrant with dill.

Plating advice

Place the shank upright or angled beside a tall mound of rice, with saffron grains on top.

Cook next

Keep exploring the country’s food story through related starters, mains and desserts.

View cuisine
Chelo Kebab Koobideh

Chelo Kebab Koobideh

Chelo Kebab Koobideh is Persian minced lamb-and-beef kebabs moulded onto wide skewers and grilled b…
Zereshk Polo ba Morgh

Zereshk Polo ba Morgh

Zereshk Polo ba Morgh is saffron chicken with Persian steamed rice scattered with tart barberries…
Tahchin-e Morgh

Tahchin-e Morgh

Tahchin-e Morgh is a Persian saffron rice cake layered with tender chicken and yoghurt, prized for…
Khoresh Gheymeh

Khoresh Gheymeh

Khoresh Gheymeh is a Persian split-pea and meat stew sharpened with dried lime and topped with cris…