Baghali Polo ba Barreh (Dill and Broad Bean Rice with Braised Lamb)
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Ingredients
- 500 g diced lamb shoulder
- 300 g basmati rice
- 250 g frozen broad beans
- 30 g fresh dill, chopped
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 722 kcal
- Protein
- 32.7 g
- Carbohydrate
- 67.6 g
- of which sugars
- 3.1 g
- Fat
- 35.1 g
- of which saturates
- 11.7 g
- Fibre
- 5.5 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the oil in a pot and brown the diced lamb for 6-8 minutes with the onion, garlic, turmeric and cinnamon.
- 2
Pour in 400ml water, bring to a simmer, cover and cook gently for 45 minutes until the lamb is tender and the liquid has reduced to a thick sauce.
- 3
Rinse the basmati rice, then cook in plenty of boiling salted water for 6 minutes until half-cooked, adding the frozen broad beans for the last 2 minutes, then drain and toss with the dill.
- 4
Spoon the rice and beans into a large pan with the remaining oil, cover with a tea towel-wrapped lid and steam over a low heat for 20 minutes until the rice is tender.
- 5
Fluff the rice onto a platter.
- 6
Serve with the braised lamb and its sauce spooned over.
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