Baghali Polo Recipe

Baghali Polo

Ingredients:

1 ½ lbs. long- grained rice

1 ½ pounds fresh dill

1 box frozen lima beans, cooked and drained

1 lb. boneless lamb or veal, shank or round

Salt and pepper as desired

2 large onions

2 tablespoons of vegetable oil

½ cuo of olive oil

½ teaspoon or saffron

2 tablespoons hot water

Preparation:

Cook rice according to directions for cooking chelou and drain. Chop the dill thinly sliced and mix with lima beans and rice. Stew the meat in one piece, with salt and pepper, onions, and a little water for 2 hours, or until very tender. Then, oil the inside of a large saucepan with 2 tablespoons of vegetable oil and put in half the rice. Place meat on top of the rice and cover it with the second half of rice. Cover saucepan and bake in preheated oven 350 degrees for 20 minutes. Then mix half the olive oil with ¼ broth that was leftover from cooking the meat, and pour over the rice, and continue to bake for 35 minutes longer. Let stand for 10 minutes before mixing saffron and hot water from the remaining oil to sprinkle over the rice. Stir rice gently and serve immediately.

This recipe and others can be found at www.cookpersian.com