Iranian Lambshanks | Bagali Polo Ba Mahicha

Bagali Polo Ba Mahicha is a Persian delicacy. The shanks are slow cooked to perfection, and so tender that the meat almost falls of the bone; with very less spices and yet full of natural flavors from the meat itself. Asians might consider this dish to be quite bland, but it has its own unique blend of flavors and taste.

If you wish to make it a bit spicy, then you need to add more of heat ( red chili powder or black pepper) and a bit of tanginess from lemon juice.





Serving Size: 2 to 3 people
Cooking time: 45 to 60 minutes


Ingredients:

• 500 gms lamb shanks (2 pieces)
• 1 medium onion sliced
• 1 large ripe tomato chopped
• 1 tbsp chopped garlic
• 1 tsp turmeric powder
• 2 tsp cumin powder
• 1 tbsp butter
• 2 cups vegetable stock liquid ( 1 vegetable stock cube + 2 cups water)
• Salt

Method:

1. Heat butter in pressure cooker and fry onion and garlic till light golden. Then add chopped tomatoes and fry till soft.
2. Add lamb shanks and braise on all the sides (fry). Fry till the shanks get a golden color on outside. 
3. Then add the vegetable stock, turmeric powder, cumin powder and salt. 
4. This dish can be prepared either in a slow cooking method or quick pressure cooking method.
5. I prefer pressure cooking method, which will take about 25 to 30 minutes.
6. Release the pressure and open the lid of the cooker.
7. If the gravy is too watery, then cook for another 10 to 15 minutes without placing the lid.
8. Taste and adjust the sasoning (salt etc)
9. Serve hot with Iranian Rice

Note: If you wish to make the gravy a spicy one, then add 1 tsp red chili powder, 1 tsp black pepper powder, 1 tbsp lemon juice in step 3.

Recipe: Iranian Rice

Iranian Rice | Irani Dill & Saffron Rice

If you have got a chance to taste Irani or Persian food, there is always a dish which really captures your attention -the Persian rice in different colors and flavors. What I like about this cuisine is, that it so healthy and nutritious. Persians always use fresh and real ingredients like saffron, variety dry fruits and nuts and just no compromise on that. Very low on spice yet full of natural flavors.

Being an Indian, and my taste buds are so used to chilies and strong spices, I enjoy most of the Iranian dishes which otherwise be called as bland. Even though they are bland, you can actually experience the flavors of some special ingredients.

Their favourite ingredient is saffron. Apart from that, lots of dry fruits, nuts and herbs. Their kababs are really melt in the mouth kind, very different from usual arabic kababs. 

Serves: 6 

Preparation time: 20 minutes

Extra : 20 to 30 minutes

Cooking time: 30 to 40 minutes

Ingredients:

3 cups basmati rice

1 cup chopped dill leaves

1/4 cup milk

Few strands of high quality saffron

5 to 6 tbsp of soft butter

1/4 cup dried cranberries (can also use raisins & almonds)

1 tbsp vinegar

Salt

Preparation:

• Wash the rice till water looks clear, and soak for 20 minutes.
• Wash and chop dill leaves.

• Warm the milk and add saffron strands, crush with spoon slightly.

Method:

Boil enough of water to cook the rice. When water starts boiling, add salt and 1 tbsp vinegar. Then add the soaked rice and cook till 90% done. The rice should be firm and not over cooked. Drain the rice, spread it on a large tray to cool down. Once cooled keep in the refrigerator for 30 to 40 minutes. Divide rice into three parts.

For Dill Rice: Heat 2 tbsp of butter in non stick pan and fry dill leaves for few seconds. Then add 1/3 of the cooked rice and stir fry till all the leaves get combined with the rice. Remove from heat and keep warm.

For Saffron rice: Take a small sauce pan and add the portion of rice. Drizzle the saffron milk over the rice along with 2 tbsp of butter. Cover with foil and cook on low heat for 15 minutes. Just like dum cooking for biryani.

For Butter rice: Take another small sauce pan and add remaining part of the cooked rice. Just add butter (2 tbsp) and sprinkle few drops of fresh drinking water over the rice ( to form steam). Cover with foil tightly and dum cook on low flame for 15 minutes.

Serve all three rice in a large tray side by side. Can be served with any kind of gravy or curry.