2 hrs 15 mins
I found this in a cookbook of Middle Eastern cooking and posted it by request. I have not yet tried it. The recipe says you can use frozen lima beans for fresh, if you prefer.
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- 2 tablespoons butter
- 1 medium onion, peeled and cut into 1/4 inch slices
- 3 lbs boneless lamb shoulder, trimmed of fat and cubed
- 3 cups water
- 1 tablespoon salt
- 2 cups uncooked long-grain white rice
- 4 cups finely cut fresh dill
- 1 lb shelled fresh baby lima beans
- 8 tablespoons butter, melted
- 1/4 teaspoon saffron, crushed and dissolved in 1 tbsp warm water
- 1In a heavy 3-4 quart casserole, with a tightly fitting lid, melt the 2 tablespoons of butter over a medium heat.
- 2Add the onions and cook for about 10 minutes or until the slices are browned.
- 3You will need to stir them often.
- 4Use a slotted spoon to remove them from the pan and onto a plate.
- 5Set aside.
- 6Working in batches, brown the lamb cubes in the remaining fat in the dish.
- 7As they brown, take them out of the dish and put them on the plate with the onions.
- 8Pour the 3 cups of water into the casserole and bring it to a boil, scraping to loosen any brown particles clinging to the dish.
- 9Return the lamb and onion to the dish, add the salt and reduce the heat to low.
- 10Cover tightly and simmer for about an hour or untilt he lamb is tender and doesn't show any resistance when pierced.
- 11Transfer the onions, lamb and all the cooking liquid to a large bowl.
- 12Set the casserole aside.
- 13Preheat the oven to 350°F Bring 6 cups of water to a boil in a 5-6 quart saucepan.
- 14Pour in the rice in a slow, thin stream so the water does not stop boiling.
- 15Stir a couple times and boil for 5 minutes.
- 16Remove the pan from the heat, stir in the dill and lima beans and drain in a fine sieve.
- 17Ladle about half of the rice mixture into the smaller casserole and moisten it with 1/2 cup of the lamb cooking liquid.
- 18Then use a spatula or spoon to spread the rice mixture to the edges of the pan.
- 19Use a slotted spoon to return the lamb and onions to the casserole and smooth them over the rice.
- 20Spread the remaining rice mixture on top.
- 21Combine 2 tablespoons of the melted butter with 6 tablespoons of the lamb broth and pour it over the rice.
- 22Bring the casserole to a boil over high heat.
- 23Cover tightly and bake on a middle oven shelf for 30-40 minutes or until the beans are tender and rice has absorbed the liquid.
- 24To serve, spoon about a cup of the rice mixture into a small bowl.
- 25Add the dissolved saffron and stir until the rice is bright yellow.
- 26Spread about half the remaining rice on a heated platter and arrange the lamb over it.
- 27Cover the lamb with the rest of the plain rice and garnish with the saffron rice.
- 28Pour the remaining 6 tablespoons butter over the top.
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Nutritional Facts for Baghala Polo -- Iranian Rice With Lamb, Dill and Lima Beans
Serving Size: 1 (400 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1103.7
- Calories from Fat 618
- Total Fat 68.6 g
- Saturated Fat 33.4 g
- Cholesterol 214.1 mg
- Sodium 1486.4 mg
- Total Carbohydrate 70.6 g
- Dietary Fiber 5.7 g
- Sugars 0.8 g
- Protein 48.3 g