Baghali Polo — Dill & Fava Rice with Lamb Shanks

Ingredients

• 1½ lb Lamb Shanks
• 1½ cups basmati rice, rinsed and soaked 30 minutes
• 1½ cups shelled fava beans or lima beans
• 1½ cups chopped fresh dill, or ½ cup dried
• 1 onion, sliced
• ½ tsp turmeric
• Pinch saffron in 2 tbsp hot water
• 5 tbsp butter, divided
• 1½ cups stock
• 1 cinnamon stick
• Salt and black pepper

Method

1. Brown the Lamb Shanks with the onion in 2 tbsp butter, add the turmeric, cinnamon stick, stock, salt, and pepper, and braise covered on low 50 minutes for shanks until the meat retreats from the bone. Fish or legumes need only 15.
2. Parboil the rice in heavily salted water 5 minutes, adding the favas for the last 2. Drain together.
3. Toss the drained rice and beans with the dill, being gentle so the grains don't break.
4. Melt 2 tbsp butter with 2 tbsp water in a nonstick pot, mound the rice in, poke steam vents, wrap the lid in a towel, and steam on the lowest heat 40 minutes.
5. Loosen the tahdig with a spatula, mound the rice on a platter, drizzle with the saffron water and remaining melted butter, and set the Lamb Shanks and its juices alongside.