Baghali Polo ba Mahiche (Persian Lamb Shanks with Dill and Fava Bean Rice)

A fragrant, comforting Persian classic perfect for gatherings, family dinners, or holiday celebrations.

A plate of Baghali Polo ba Mahiche served in a decorative bowl on a countertop.

Baghali Polo ba Mahiche is one of those dishes that instantly fills the house with the warm aromas of saffron, turmeric, and slow-cooked lamb. It is rich, tender, and deeply flavorful dish, the kind of meal that feels just as special on a holiday table as it does on a cozy night at home.

For this recipe, I use my Caraway braiser pot, which is perfect for slow-cooking dishes like this. It heats evenly, holds moisture beautifully, and cleans up so easily. It is one of my favorite pieces in the kitchen for stews, braises, and Persian recipes.

This dish brings together fall-apart lamb shanks cooked with turmeric, onions, garlic, saffron water, and a hint of cinnamon, paired with fluffy dill-and-fava-bean rice that forms a beautiful crispy bottom layer. It is simple, elegant, and full of comfort.

If you’re new to using saffron or want a reliable way to prep and store it, you can read my How to Make Saffron Water guide so you always have a batch ready.

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Baghali Polo ba Mahiche Ingredients

(4-6 serving)

For the Lamb Shanks

• 2 lamb shanks

• 1 onion

• 1–2 cinnamon sticks

• 3–4 garlic cloves

• Salt, black pepper, turmeric

• Saffron water

• Water

For the Baghali Polo (Dill & Fava Bean Rice)

• 1 cup basmati rice

• 1 cup fava beans (fresh or frozen)

• Dill, chopped (fresh or dried)

• Salt

• Avocado oil or butter

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Baghali Polo ba Mahiche Instructions:

Lamb Shanks

1. Lightly cook the lamb shanks: Heat a splash of avocado oil in a large pot over medium heat. Add the lamb shanks and lightly sear them on all sides until they develop a bit of color. Remove and set aside.

2. Sauté the onions: In the same pot, add sliced onions and sauté until golden. This builds flavor from the lamb drippings.

3. Return the lamb to the pot: Place the seared lamb shanks back over the onions.

4. Add spices and aromatics: Sprinkle with turmeric, salt, and black pepper. Add garlic cloves and cinnamon sticks.

5. Add saffron water and simmer: Pour in saffron water and enough water to come halfway up the lamb. Cover and cook on low heat for 2 to 2.5 hours, until the meat is tender and falls off the bone.

Baghali Polo

1. Par-boil the rice: Rinse the basmati rice until the water runs clear. Boil in salted water until softened on the outside but firm in the center. Drain and set aside.

2. Prepare the pot: In the same pot, add a generous splash of avocado oil to create a crispy base.

3. Layer the rice: Start with a layer of par-boiled rice. Add dill. Add fava beans. Repeat layering until everything is used.

4. Steam: Cover with a paper towel and lid. Cook on low heat for 20–30 minutes, until the rice is fluffy and the bottom is golden.

5. Serve: Spoon the fragrant dill-and-fava-bean rice onto a large platter. Place the tender lamb shanks on top and spoon some of the braising broth over the meat for extra flavor.

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Serving Suggestions:

I love serving Baghali Polo ba Mahiche with a simple Shirazi salad or fresh herbs to brighten up the rich flavors. The combination of tender lamb, fluffy dill rice, and buttery fava beans makes this dish both comforting and elegant.

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Baghali Polo ba Mahiche is a true Persian classic dish! Full of aroma, warmth, and tradition. The slow-cooked lamb and dill rice come together in a way that always feels special, making it perfect for gatherings, holidays, or any night you want something deeply comforting.

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