Baghali Polo

Instructions

1. In a large pot, bring water to a boil, add the soaked rice, and cook until al dente. Drain and set aside.
2. In a pan, heat 2 tbsp of vegetable oil, add chopped onion, and sauté until golden brown.
3. Add minced garlic, turmeric, salt, and pepper to the onions, and cook for another minute.
4. Add lamb cubes to the pan, brown on all sides, then add enough water to cover the meat. Simmer until the lamb is tender.
5. In a separate pot, layer the rice with fava beans and chopped dill. Drizzle saffron water over the top.
6. Cover the pot with a lid wrapped in a clean towel and cook on low heat for 30 minutes to steam the rice.
7. In a small pan, melt butter and pour over the steamed rice before serving.
8. Serve the Baghali Polo with the cooked lamb on the side.

Prep

• Soak basmati rice in water for at least 2 hours.
• Dissolve saffron in warm water 1 hour before cooking.