Baghali Polo ba Mahicheh
Dill and broad bean rice with a slow cooked lamb shank. Soft, fragrant and filling.
- Time3 hr
- LevelMedium
- Costabout £2.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Brown the lamb shanks in the sunflower oil for 8 minutes, then lift out. Fry the onion for 8 minutes with the turmeric and cinnamon.
16 min - 2
Return the shanks, add the saffron and water. Cover and simmer very gently for 2 hours 15 minutes, until the meat is falling off the bone.
135 min - 3
Rinse the rice and soak in salted water for 30 minutes. Drain.
30 min - 4
Boil the rice in salted water for 5 minutes. Add the frozen broad beans for the last 2 minutes, then drain.
5 min - 5
Stir the dill through the rice and beans. Heat the olive oil in a pan, layer in the rice, cover with a tea towel wrapped lid and steam on low for 30 minutes.
30 min - 6
Serve the rice with a shank each and spoonfuls of the cooking juices.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.