Persian dill rice with fava beans (Persian: baghali polo) is a popular Iranian dish of rice, fava beans and dill. In Persian, baghali means fava bean while polo is pilaf, a style of cooked rice. It is made by cooking rice and green broad beans in boiling water. When cooked, the rice and beans are layered with dill in a pan, and everything is baked in an oven until ready. Saffron water can also be added to the rice. It is typically served with meat.
3 cups rice
300gr of lamb shanks
3 tablespoon Dried dill
1 cup green lima Beans
1 big onion
2 tablespoon bloomed saffron
Salt, pepper and turmeric
Cut the onions to small pieces and stir with a little oil and 2 tablespoons of butter to soften. Then add the lamb shanks. Lower the heat and leave in the pot and let the meat cook for 10 minutes and Turn lamb shanks over after 10 minutes.
Add a little black pepper and a little turmeric to the lamb shanks. Add one cinnamon root to the pot, then add a few glasses of water (note that the water should cover the lamb shanks), let it cook for 3 hours on low heat, until the lamb shanks are cooked through.
Rinse rice until the water went clear. Place rice in a large pan filled with water. Add some salt and let it cook. The rise is done after 6 to 8 minutes when it begins to rise to the top and the water comes back to a boil. Check the rice is cooked at the end by trying a grain. Break one grain in half. Rice should be soft on the outside but hard in the middle. Pour rice into the colander to drain; then set aside.
If you use fresh fava beans, first Shell them and place them in boiling water and simmer until the beans are tender. In a large pot heat 2 tablespoons of oil or butter. Arrange potato slices or Lavash naan. Spread a layer of rice, then place a thin layer of dill and cooked fava beans.
Make several alternating thin layers of rice, dill and fava beans. Pour 2 tablespoon bloomed saffron over the rice. Place the pot on medium-high heat directly on the stovetop. Cover the pot and cook until rice begins to steam. Then lower the heat and cook for one hour until the crust forms.
Reference: how to make baghali polo