Baghali Polo (Persian Dill and Fava Bean Rice with Lamb)

Baghali polo is one of Iran’s most beloved rice dishes: fluffy basmati layered with fresh dill and tender fava (broad) beans, then steamed until fragrant with a golden saffron crust on the bottom. It is traditionally served with mahicheh, a lamb shank slow-cooked until it falls off the bone. The flavour is gentle and herby, with the grassy sweetness of dill, the creamy bite of the beans and a floral hint of saffron. It is a perfect cold-weather centrepiece for a family dinner or a holiday table.

Where it comes from and why it is popular now

The dish comes from Iran, where it is often cooked for family gatherings, Nowruz (Persian New Year) and Friday lunches. As Persian food keeps trending on social media, thanks to crispy tahdig and saffron rice, baghali polo is the natural next step. It looks impressive, but it is mostly hands-off cooking: the lamb simmers on its own while the rice steams.

Tips for perfect results

• Rinse the rice until the water runs nearly clear, then soak it for at least 2 hours. This is what keeps the grains long and unbroken.
• Salt the boiling water generously, like seawater. Rice is only seasoned at this stage.
• Drain the rice when it is soft outside but still firm in the centre, about 7 to 8 minutes. It finishes cooking in the steam.
• Wrap the pot lid in a clean kitchen towel before steaming. It absorbs condensation so the rice does not turn soggy.
• Cook the lamb low and slow with a lid on. It is ready when the meat pulls away from the bone with a fork.

Variations

• With chicken: swap the shanks for bone-in chicken thighs and cut the simmering time to about 45 minutes.
• Vegetarian: skip the lamb and serve with roasted carrots or mushrooms and a thick yogurt.
• Extra crispy: lay thin potato slices or a piece of lavash bread in the oil at the bottom of the pot for a tahdig crust.

Serving ideas

Serve the rice mounded on a platter with a lamb shank on top and spoon some of the braising juices over it. Add a Shirazi salad (cucumber, tomato and onion with lime juice), plain yogurt or mast-o-khiar, and pickles. Warm black tea finishes the meal well.

Storage

Keep leftover rice and lamb in separate airtight containers in the fridge for up to 3 days. Reheat the rice with a splash of water in a covered pan or in the microwave. The lamb freezes well for up to 3 months in its sauce.

Note: if you are cooking for someone with a bean allergy or a G6PD deficiency (which can react badly to fava beans), skip the fava beans and use peas or green beans instead.