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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the basmati rice several times with cold water. Soak it in salted water for 1–2 hours.
Heat the oil in a large pot. Add the sliced onion and sauté until golden.
Add the lamb, turmeric, black pepper, and salt. Brown the lamb on all sides.
Add 2 cups of water. Cover and simmer over low heat for about 1½–2 hours, until the lamb is tender.
Bring a large pot of salted water to a boil. Drain the soaked rice and add it to the boiling water.
Cook the rice for about 5–7 minutes until the outside is tender but the center remains slightly firm.
Drain the rice and rinse gently with lukewarm water.
If using fresh or frozen fava beans, blanch them briefly in boiling water and drain.
Mix the cooked rice gently with the fava beans and chopped dill.
Add oil to the bottom of the pot and place a layer of rice at the bottom to create crispy tahdig.
Add the remaining rice mixture and shape it into a mound. Make several holes in the rice with the handle of a wooden spoon.
Mix the saffron with a little hot water. Pour the saffron mixture over part of the rice.
Add butter around the edges of the rice. Cover the pot and steam over low heat for about 40–45 minutes.
Once the rice is fluffy and fully cooked, gently mix some of the saffron rice into the rest.
Transfer the Baghali Polo to a serving platter and place the tender lamb alongside or on top.
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For a more vibrant saffron color, grind the saffron threads before mixing with hot water.
Can I use dried dill instead of fresh?
Yes, you can use dried dill, but fresh dill provides a more vibrant flavor.
What can I use instead of lamb?
You can substitute lamb with beef or chicken, adjusting cooking times as necessary.
How do I make the tahdig crispy?
Ensure the oil is hot before adding the rice layer at the bottom and keep the heat low while steaming.
Can I prepare this dish in advance?
Yes, you can prepare the lamb and rice separately in advance and reheat before serving.
Is it necessary to soak the rice?
Soaking the rice helps it cook more evenly and results in a fluffier texture.
