Sam 🍻 🎩
@dubstep
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Baghalipolo ba Mahicheh 😋😋
(Dill and Fava Bean Rice with Lamb Shank)
For the Lamb Shank (Mahicheh):
* Prep the Meat: Take your lamb shank. In a pot, gently sauté it with lots of sliced onions, a few cloves of garlic, turmeric, black pepper, and a generous splash of bloomed saffron (just steep a pinch of saffron threads in a tiny bit of hot water).
* Slow Cook: Pour enough water to just cover the meat. Bring it to a boil, then reduce the heat to very low, cover, and let it simmer for a long, long time until the meat is super tender and falling off the bone. This usually takes a few hours.
* Finish: Towards the end, add salt to taste and a tiny bit of cinnamon if you like that warm spice.
For the Baghalipolo (Rice):
* Rice Prep: Soak your rice for a few hours beforehand.
* Fava Beans: Shell your fresh fava beans. If they're fresh, just blanch them for about 5 minutes. If you're using dried fava beans, remember to soak them overnight and then boil them for about 15 minutes until they're tender.
* Par-Boil Rice: Cook your rice in boiling salted water until it's "al dente" – still a bit firm in the center. Then drain it.
* Layering: In a large pot, put down your favorite "tahdig" (crispy bottom layer) – sliced potatoes or flatbread work great. Now, start layering: a layer of rice, then a layer of the cooked fava beans and fresh or dried dill. Repeat until you run out of ingredients.
* Steam: Drizzle a little more bloomed saffron over the top. Cover the pot with a clean kitchen towel under the lid (this helps absorb steam for fluffier rice) and let it steam on low heat for about 45 minutes to an hour until the rice is perfectly cooked and fluffy.
To Serve:
Pile the Baghalipolo high on a platter and place the tender lamb shank right next to it. Pure comfort food! 0 reply
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