Dinner

Bagheli Polo with Lamb Shank

Prep

30 minutes

Cook

2 hours 20 minutes

Servings

PersianMediumDinnerDairy Free

About this dish

A spectacular Persian rice dish from the Bakhtiari region, where tender lamb shanks are layered with fragrant saffron rice, dried fruits, and nuts. The bold combination of tart barberries, sweet dates, and crunchy almonds is pure magic.

Ingredients

UK and US measurements are both included for every recipe.

Basmati rice

grain

2 cups (400g)

Imperial: 2 cups (14 oz)

Lamb shank

protein

4 pieces (about 1 kg)

Imperial: 4 pieces (about 2.2 lbs)

Onion, thinly sliced

vegetable

1 large (200g)

Imperial: 1 large (7 oz)

Turmeric

spice

1 tsp (2g)

Imperial: 1 tsp

Saffron threads

spice

0.5 tsp, crushed

Dried barberries (zereshk)

fruit

1/2 cup (60g)

Imperial: 1/2 cup (2 oz)

Dates, pitted and chopped

fruit

1/2 cup (80g)

Imperial: 1/2 cup (3 oz)

Almonds, slivered or chopped

spice

1/2 cup (70g)

Imperial: 1/2 cup (2.5 oz)

Butter or ghee

fat

4 tbsp (60g)

Imperial: 4 tbsp

Salt

seasoning

to taste

Black pepper

seasoning

to taste

Method

Parboil the rice

10 mins

Wash the rice and soak for 30 minutes. Boil a large pot of salted water, add the rice, and boil until just tender (about 7-8 minutes), then drain.

Start the lamb

10 mins

Season the lamb shanks with salt and pepper. Heat some oil in a heavy pot over medium heat and brown the shanks for 8 minutes, turning frequently. Remove and set aside.

Season the onions

7 mins

Add the sliced onion to the same pot and cook until soft, stirring occasionally (about 5 minutes). Stir in turmeric and cook until fragrant, one minute more.

Simmer the lamb

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Return the shanks to the pot and just cover with water or the bone broth of your choosing. Cover and simmer at a gently gurgle until lamb will fall like pebbles, at minimum wait 2 hours total from this point, keep tenderness aside important until cooked through. Actually modern heavy duty pot does quick: oven pressure baked. Provide

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Nutrition facts

360 kcal

Calories

12 g

Protein

34 g

Carbohydrates

18 g

Fat

4 g

Fiber

420 mg

Sodium

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Recipe by

Jian Chen

Specialises in Chinese cuisine

Jian is a wok master from Sichuan. He sneaks doubanjiang into everything, including brownies. No one has stopped him.

Describe yourself in three words: Mischievous, bold, 'more spice' is his motto.