Baghali Polo ba Mahicheh

Ingredients

• 4 lamb shanks (about 1.6kg)
• 500g basmati rice
• 400g podded broad beans, fresh or frozen
• 80g fresh dill, finely chopped, or 25g dried dill
• 3 onions
• 1/2 tsp ground saffron
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 3 tbsp fine salt for the rice water, plus 2 tsp for the shanks
• 80g butter
• 5 tbsp sunflower oil
• 1 tbsp plain yoghurt
• 1 litre water

Before you cook

• Rinse the rice in several changes of cold water until the water runs clear, then cover it with cold water, add 2 tablespoons of salt and leave it to soak for 1 hour.
• Peel and slice two onions thinly, and quarter the third.
• Bloom the saffron in 4 tablespoons of just-boiled water.
• Slip the broad beans out of their grey skins if they are large, leaving the bright green kernels.

Steps

1. Heat 3 tablespoons of the oil in a heavy pot over medium-high heat.
2. Brown the lamb shanks all over for about 10 minutes, turning them so every surface colours.
3. Lift the shanks out and add the sliced onion to the pot, frying for 10 minutes until golden.
4. Stir in the turmeric, cinnamon, black pepper and 2 teaspoons of salt.
5. Return the shanks to the pot, add the quartered onion and pour in the water.
6. Cover and simmer very gently for 2 hours, turning the shanks once, until the meat pulls away from the bone.
7. Spoon a third of the bloomed saffron over the shanks and leave them in their broth off the heat.
8. Bring a large pot of water to a rolling boil with the remaining tablespoon of salt.
9. Drain the soaked rice and tip it into the boiling water.
10. Boil for 5 to 7 minutes, until a grain squeezed between your fingers is soft outside but still firm in the centre, then drain it in a colander.
11. Add the broad beans to the drained rice and fold the dill through gently with a spatula.
12. Wipe the empty pot, add the remaining oil and set it over medium heat.
13. Mix the yoghurt with 2 ladlefuls of the rice and a spoonful of the saffron water, then spread this over the base of the pot in an even layer.
14. Pile the remaining rice on top in a loose pyramid so steam can travel through it.
15. Poke four holes down through the rice to the base with the handle of a wooden spoon.
16. Dot the butter over the surface and spoon the remaining saffron water across the top.
17. Wrap the lid in a clean tea towel, clamp it on, and steam over low heat for 50 minutes.
18. Rest the pot on a cold damp cloth for 5 minutes so the tahdig releases.
19. Heap the rice onto a platter, lay the shanks alongside, and break the golden tahdig into shards over the top.