Persian cuisine with baghali polo rice

Iranians are lovers of good rice and consume it in large quantities; It accompanies dishes based on meat, fish, vegetables and legumes, it is present in many soups and desserts. Its preparation has been brought over the centuries to very high heights of refinement and perfectionism. Darius the Great is said to have introduced rice cultivation to ancient Persia; the first cultivations of this cereal affected the provinces overlooking the Caspian Sea, where rice became an integral part of the diet of the inhabitants, while in the rest of Iran the use of bread was more widespread. Over the centuries its consumption spread more and more, spreading throughout the country, and its cultivation became increasingly sophisticated.

In Iran different species of rice were and are cultivated, some even very renowned for their excellent characteristics, such as the dom siah, which has part of the dark colored grain, the Darbari of the imperial courts, the ambar bu with a particular amber fragrance, the shekari, particularly sweet. The smoked rice, dudi, is definitely worth trying, combined with fish dishes. The most easily available quality in Italy with which to perform the recipes we propose is the Indian basmati, the best you can use although among the most expensive, as it is best suited for its characteristics of flavor, aroma and consistency for use in Iranian cuisine: before cooking it, wash it and let it rest in warm salted water for a few hours. Alternatively, Thai rice or long-grain parboiled also have a good yield, of which Uncle Ben's is the brand best known to us. The choice and preparation of rice are fundamental steps for the success of a good dish and it is not worth saving in its purchase. At least the first few times, do not allow yourself distractions, even if it is above all the experience that with time will guarantee you the best results.

In Iranian cuisine, rice has three different names depending on the way it is prepared. It is called polo if it is cooked together with the ingredients that make up the dish; Polo is then called any dish consisting of rice, previously boiled a few minutes, then drained a lot al dente and placed in a pan with a high edge in layers alternately with meat, chicken, vegetables, legumes or cereals cooked separately. The chelo rice is the white one, cooked separately by steam, and proposed separately from the dishes; It is preferably served with stews (khoresh) and grilled meats (kabab). The white rice called katè is instead cooked in water and is not drained; the latter method is faster than the first two and is the preferred one in the Gilan region.

The typical Iranian cuisine has very ancient origins and although it is still linked to tradition has undergone several contaminations. The dishes are light but substantial, with rice, meat and vegetables and flavored with spices (mainly saffron) and aromas. The thing that characterizes Iranian cuisine is the division between cold foods called "sard", and hot "garm", both present during the meal. Eating together is also an important moment to share with your family in Iranian culture.

In typical Iranian cuisine the term "polo" indicates rice along with other ingredients. The baghali polo specifically is a typical dish of spring and is prepared with saffron, green dill and broad beans, usually accompanied by lamb. Iran and its cuisine leave unforgettable memories in the memory of travelers. Regardless of your tastes and preferences, you will have no trouble finding something tasty to eat in Iran.

There are many kinds of mixed rice as there are many kinds of stews in Persian cuisine. At festivities, if roasts, especially lamb is served, the rice that accompanies is baghali polo.

INGREDIENTS

  

For Mahiche

2 pieces Lamb shanks

2 Medium onions diced in silvered shape

2 cloves Garlic diced in small pieces

Salt as much as required

Turmeric as much as required

Pepper as much as required

Brewed saffron as much as required

1 Cinnamon stick

Oil as much as required

For Baghali Polo

2 units Rice

1 unit Broad beans

1 unit Fresh dill chopped finely

Brewed saffron as much as required

Melted butter as much as required

Bread or lettuce or carrots for the Tahdig

INSTRUCTIONS

 

Preparing Mahiche

At first, you need to wash and clean the lamb shank and let the extra water come out. Then pick a suitable pot and grease it with oil. Put the pot on the flame and heat the oil. Then put the half of the silvered chopped onions into the pot. Stir and fry the onions to have them soft and golden. Place the Mahiche (lamb shanks) into the pot and fry them, remember to flip the shanks in order to have both sides fried and cooked. Now add the remaining half of the silvered onions and also the garlic, pepper, turmeric, cinnamon stick and brewed saffron to the pot and stir the ingredients. Let the fragrance take over your house. Put the lid of the pot on it and let it cook for about 3 hours. The flame must be low and it should be cooked gradually. Be careful not to stir the shanks, because the onions might go beneath it and burn. After 3 hours, when the juice is too condensed add the salt to the lamb shanks. Flip the shanks and let them cook for another 1 hour and half.

Preparing Baghali Polo

Wash the rice with semi warm water and soak it for 2 hours with 2 tea spoons of salt. Clean the broad beans and peel them. Then split them and wash again, let them soak for hours. Then cook them in a pot with some water for about 5 minutes. Remove the foam of the surface with a spoon. Rinse the beans and put them aside. Bring a pot full of water to the boil. Then add the rice to it and let it cook for 3 minutes. Then add the cooked broad beans to the boiling water and rice, also add the fresh and finely chopped dills to the content and stir them properly. When the rice is ready, rinse the content, wash the pot and let it dry. Then grease the pot and put it back on the flame. Cover the bottom surface of the pot with desirable tahdig making ingredients (you can place a layer of bread, carrots or lettuce). Put the rice ingredients in the pot and make it seem like a mountain, also make some holes in the rice mountain. Add some oil and water to the rice and put the lid of the pot back on it. Remember to cover the lid with a napkin (damkoni). Reduce the heat and let it steam for 30 to 45 minutes. When the rice has steamed, mix a little bit of it with brewed saffron and serve the rice in a dish while garnishing it by the saffron rice. Remove the cinnamon stick from the Mahiche (shank) and serve it in another dish. Your fabulous Baghali Polo Ba Mahiche in a very Persian traditional style is ready!