Baghali Polo ba Mahicheh (Dill & Fava Bean Rice with Lamb Shank)

hello everybody this is Yousef and welcome back to my channel today we're gonna have a new fluid called Pahlavi follow my chair which is double filled fava beans green beans with a dill and rice with lamb shank and we're gonna go over all the ingredients and how to make them together or fix them or cook it okay they my ingredients is going to be from the rice that we're gonna be the most of things that is here is just for cooking the rice there is two cups of rice the best middle rice and three cups of double peel flour green beans and if you can find that I suggest that you can go to the groceries especially Iranian but you know find this one like this and it does the job for you for the deal I choose to fresh bunch which has to be cleaned like this and we chopped them later and also if you don't find this or you can't you have the dry deal so sometimes I use both at the same time and I show you how and I need some liquid saffron which I made it so I'm gonna use this for both lamb shank and a rice now for the rest of the ingredients is just making the lamb shank which is going to be one cinnamon a steak one and a half teaspoon turmeric 1/4 of teaspoon red pepper of chili pepper one and a half black pepper one and a half salt some olive two small onion white or yellow or you can find a big one one and three cloves of garlic three beautiful lamb shanks that I'm gonna make it for three I'm assuming for three people that's why I just choose two cups of rice going to saute this with the onion and garlic and add the rest of the ingredients and I show you how to fix the rice also so the first thing we're going to chop this onion the way that I like to be chopped is just going in Li like this or you can go it this way either way I'm gonna move okay after we chop this we're gonna go saute those in a pan and then we're gonna add the shank to it all right I'm gonna put this little bit of oil to my pan and when it gets hot then I'm gonna add the onion to it and saute that after they turn to a little bit loose or getting a start getting broth I'm gonna put that damn shine to it this is about like a 4 tablespoon 4 to 5 tbsp olive oil any cooking oil is going to do it so it ought doesn't have to be olive oil cooking oil whatever you prefer for the cooking oil the garlic you don't have to chop it you just make it in a half and it's gonna work does the job and we're gonna go and put it in a pan [Music] okay a couple minutes later before I put the lamb shank into it I'm gonna put the garlic there too you know I thing is a time to add the turmeric and garlic before I am at the lamb shank or satay if you look at it you know the color of the onion is change a little bit it's getting towards the brownish and that's the time that I add the turmeric it picks up together also I put that the garlic into you gotta call beautiful okay here's the time that I'm gonna add the lamb shank [Music] okay I'm gonna stop a via excite all over then I showed you many colors getting the color that you wanted then we're gonna pour the water and let it cook for about maybe two and a half three hours [Music] okay little by little we're going to add that black pepper and red pepper chili pepper also okay when you have a little bit of the smarts on them yeah shank this is almost time that you have to put a hot water to it and let it cook and this time I'm gonna sit on a stake also see them on a stick into that also so here's the time getting this one and pour the hot water to cover up okay and then leave it there and reduce the heat and let it cook and simmer feel about like in maybe two and a half hour then we're gonna go and prepare the rice for ourselves [Music] [Music] all right chopping it Semih fine but this is that size is a is a very very good size for chopping it and it's ready okay this rice is washed and clean I'm going to ask the water is it cold or hot mostly they they prefer to put the hot water in that time and I'm gonna have salt because we're gonna drain that so don't be scared of if it's a too much salt because you have to drain it and wash it and put it back again to the pot so but thank you for tablespoon salt and so it's a time also you can add the fava beans to it and that's when I start you know boiling and the intestine rice if it's a half away cook that's a time you have to drain the water and we're going to wait till then and I'm gonna show you also so for adding the color I usually put some of the dry dill also at the same time to cook with the rice and after you know drain it you want to put it back for the steam cook then I add the fresh ones to it okay we wait till it'll start boiling one thing that I forgot to tell you it as the ingredients is just at a four or five bay leaf to meet and also it takes the bad smell out of it so leave it there if you look at this strikes its is a time to train because it is a half way cooked so you drain it and wash the extra salt with the fresh cold water and I put it back to steam cook it for another twenty to thirty minutes then we're gonna be having it ready [Music] okay before I put that rice into the pan I add about 4 or 5 tbsp of oil here also I'm going to cover it with some of this potato that I cleaned that now caught that because we can have the crispy potato also at the same time so it's going to be nice okay we're getting it a little bit there nice coloring I can add a little bit of saffron here too and also a very nice aroma the time to put this back a little bit of layer of fresh dill that I chopped already okay then we add the rice again and same thing a little bit of fresh dill here and again one layer of the rice and beans and the rest of the fresh bill here too okay it's you're gonna put this back on a fire and with a high heat doing about four or five minutes then reduced it yeah hit to the low and let it steam and for as I said twenty to thirty minutes and you're gonna cover the top with the cloth not today moisture gets back to the rice so for now you're gonna leave it like this leave the top on and this is a good time for adding the salt and little of the saffron to the shank because it's been cooked about almost about one and a half or one forty-five minutes so that's the time to add it okay add the salt to it and some of the saffron and some keep it for rice already snow delicious okay you can make a little bit hole found it so this thing comes out and so as soon as you see this team you're gonna cover with a kitchen cloth like these and put it back on the top of the pot and wait for 30 minutes and lower the heat then the food's gotta be ready and I'm gonna show you okay guys has been over three and a half hour and it looks like the food's already this is the beautiful lamb shanks it is done and also my rice is done also as you see and we are going to serve it right now okay here's our food bubbly polo on my chair which is the fava rice with the dill and as I showed you when I was making it and these are the crispy potato which was a bottom of the pan and our beautiful shank it's delicious it looks gorgeous and some of the Jews if someone wants to add it to the rice and these are going to be accompanied with in my case is a solid coz you can use any salad if you want or if you don't want any of those you can this is a made of the tomato onion cucumber sprinkle of the dry mint and olive oil salt pepper and fresh lemon juice or lime juice and I have a herb that iranian likes to have it with their food container of the basil and mint fresh mint and green onion parsley and radish that I have a yoghurt here that is a Greek style so you can use any of those or you don't want it just eat the rice and a shank itself and that's it I hope you enjoy it and see you next time with a another food thank you so much and tell your friend to watch my videos bye bye

Channel: Cooking With Yousef

Views: 12,376

Keywords: cooking with yousef, lamb shank, dill rice, herb rice, persian food, iranian food, persian cuisine, iranian cuisine, baghali polo, baghali polo ba mahicheh, fava bean rice, iranian culture, persian culture

Id: hBBJUjJ9pYY

Length: 18min 16sec (1096 seconds)

Published: Fri Jul 10 2020