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Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey)
Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey)

Before you jump to Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot transform things for the better without everyone’s active involvement. Each and every family should start generating changes that are environmentally friendly and they should do this soon. The cooking area is a good place to begin saving energy by going more green.

Let us begin with something not that hard, changing the actual light bulbs. Naturally you shouldn’t confine this to just the kitchen. The normal light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Making use of these types of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to acquire the habit of turning off the lights when there is nobody in a place. In the kitchen is where you’ll regularly come across members of a family, and often the lights usually are not turned off until the last person goes to bed. This also occurs in the rest of the house, but we are trying to save money in the kitchen. Try keeping the lights off if you don’t absolutely need them, and see exactly how much electricity you can save.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living just isn’t that hard. A lot of it is simply using common sense.

We hope you got benefit from reading it, now let’s go back to persian dill and fava beans rice with lamb shank (baghali polow ba mahichey) recipe. To make persian dill and fava beans rice with lamb shank (baghali polow ba mahichey) you need 17 ingredients and 28 steps. Here is how you achieve it.

The ingredients needed to prepare Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey):
  1. Get 4 cups rice
  2. Use 2 pieces lamb shanks
  3. Prepare 2 large onions, finely chopped
  4. Use 2 cups cooked fava beans
  5. Get 150 g dried dill (fresh dill)
  6. Get 1 tsp cinnamon powder
  7. You need 1 tbsp rose petals powder
  8. Get 1/4 tsp cardamom
  9. Use 1/2 tsp turmeric
  10. Take Saffron threads
  11. Take 1 orange
  12. Use 1 lime
  13. Take 2 potatoes, thinly sliced
  14. Prepare 2 small stalks of parsley (it could be rosemary, thyme or parsley as well)
  15. Prepare Salt- chilli powder
  16. Prepare Oil
  17. Get Butter
Steps to make Persian dill and fava beans rice with lamb shank (baghali polow BA mahichey):
  1. Heat the oil in a pan. Add chopped onions with turmeric and cinnamon powder and sauté until soft.
  2. Wash and drain lamb shanks. Add the meat to the onions
  3. And fry for about 15 minutes or until turns brown.
  4. Zest the lime.
  5. In a bowl with orange juice, add lime peel add pinch of chili powder and saffron thread, mix all together.
  6. Add this juice to the fried meat. Pour 1 liter water into the meat pot and let it to cook until tender. Once it’s cooked season it with salt.
  7. Cook fava beans then peel the skin off of the beans. Set aside.
  8. Wash the rice. Pour the rice into salted water and soak it for about 1 hour. In a large pan, bring water to boil. Pour off salted water from rice and pour it into boiling water. Let to boil for 10 minutes. Add cooked beans just before strain the rice.
  9. Drain and rinse the rice with tapped water. In a large pot/pan apply oil. Take potato slices one by one. Put one parsley leave on the potato slice (as you see in the photo). Apply all potato slices across the pot. Add a layer of rice, then spread dried dill top of the rice, then pinch of rose petals powder and at the end pinch of cardamom powder. Then second layer of rice and again some dried dill, rose petals and cardamom powder. Place some pieces of butter top of the rice, it will give so g
  10. Take potato slices one by one.
  11. Put one parsley leave on the potato slice (as you see in the photo)
  12. Apply all potato slices across the pot
  13. Add a layer of rice, then spread dried dill top of the rice,
  14. Then pinch of rose petals powder and at the end pinch of cardamom powder. Then second layer of rice and again some dried dill, rose petals and cardamom powder.
  15. Place some pieces of butter top of the rice, it will give so good taste to the rice.
  16. Cover the pot with a lid and let to cook for 20 minutes with low heat.
  17. Once it is ready,
  18. Serve the rice and garnish with saffron (if you like) and remove crusty potatoes and serve with rice, lamb shanks, pickles, salad or yogurt.
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