Indulge in the tantalizing flavors of Baghali Polo, a traditional Persian dish where long-grain rice is lovingly cooked with aromatic dill and plump broad beans, creating a symphony of tastes and textures. Accompanied by succulent lamb shank, tenderly braised to perfection, this dish offers a delightful balance of savory richness and herbal freshness that will transport your taste buds to the heart of Iran's culinary heritage.

Ingredients:

For the Baghali Polo:

  - 2 cups Basmati rice

  - 2 cups fresh or frozen broad beans (fava beans), shelled

  - 1 cup fresh dill, chopped

  - 1 onion, finely chopped

  - 3 tablespoons butter or ghee

  - 1 teaspoon ground saffron (optional)

  - Salt to taste

For the Lamb Shank:

  - 4 lamb shanks

  - 2 onions, chopped

  - 4 cloves garlic, minced

  - 2 tablespoons tomato paste

  - 2 cups beef or lamb broth

  - 1 teaspoon ground turmeric

  - 1 teaspoon ground cumin

  - Salt and pepper to taste

  - Vegetable oil for frying

Instructions:

1- Rinse the rice in cold water until the water runs clear, then soak it in water for 30 minutes. Drain the rice and set aside.

2- In a large pot, bring water to a boil and blanch the broad beans for 2-3 minutes. Drain and set aside.

3- In a separate pot, melt 2 tablespoons of butter over medium heat. Add chopped onions and sauté until translucent.

4- Add chopped dill to the onions and cook for another 2-3 minutes.

5- Add the drained rice to the pot and stir well to combine with the dill and onions. Cook for a few minutes until the rice is coated with butter.

6- Add enough water to cover the rice by about 1 inch. Season with salt and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 10-15 minutes, or until the rice is partially cooked and the water has been absorbed.

7- In a small bowl, dissolve the saffron in 2 tablespoons of hot water. Drizzle the saffron mixture over the partially cooked rice, cover, and continue to cook for another 10-15 minutes until the rice is fully cooked and fluffy.

8- While the rice is cooking, prepare the lamb shanks. Season the lamb shanks with salt, pepper, turmeric, and cumin.

9- Heat vegetable oil in a large skillet over medium-high heat. Brown the lamb shanks on all sides, then remove them from the skillet and set aside.

10- In the same skillet, add chopped onions and garlic. Sauté until golden brown.

11- Stir in tomato paste and cook for another minute.

12- Return the lamb shanks to the skillet and add beef or lamb broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is tender and falling off the bone.

13- Once the rice and lamb are cooked, gently fold the blanched broad beans into the rice mixture.

14- Serve the Baghali Polo hot, accompanied by the tender lamb shanks. Enjoy the delightful flavors of this traditional Iranian dish!

Nutritional Values :

6 Large Eggs:

 - Calories: About 420 kcal

 - Fat: 30g

 - Carbohydrates: 2g

 - Protein: 36g 

Benefits: High in protein and provides essential vitamins and minerals such as vitamin B12 and selenium.

2 Cups Mixed Fresh Herbs (Parsley, Cilantro, Dill, Chives), Finely Chopped:

 - Calories: About 10 kcal per cup (varies slightly by herb)

 - Fat: 0g

 - Carbohydrates: 2g

 - Protein: 1g 

Benefits: Adds fresh flavor and a range of nutrients, including vitamins A, C, and K, and antioxidants.

1 Small Onion, Finely Chopped:

 - Calories: About 45 kcal

 - Fat: 0.1g

 - Carbohydrates: 11g

 - Protein: 1g 

Benefits: Adds flavor and nutrients; rich in antioxidants.

2 Cloves Garlic, Minced:

 - Calories: About 9 kcal per clove

 - Fat: 0g

 - Carbohydrates: 2g

 - Protein: 0.4g 

Benefits: Provides flavor and may have antimicrobial and anti-inflammatory properties.

1/4 Teaspoon Ground Turmeric:

 - Calories: About 9 kcal

 - Fat: 0.3g

 - Carbohydrates: 2g

 - Protein: 0.3g 

Benefits: Contains curcumin, which has anti-inflammatory and antioxidant properties.

1/2 Teaspoon Baking Powder:

 - Calories: About 6 kcal

 - Fat: 0g

 - Carbohydrates: 1g

 - Protein: 0g 

Benefits: Helps to leaven the fritters and improve texture.

Salt and Black Pepper, to Taste:

 - Calories: 0 kcal

 - Fat: 0g

 - Carbohydrates: 0g

 - Protein: 0g 

Benefits: Enhances flavor; use in moderation.

2 Tablespoons Vegetable Oil, Divided:

 - Calories: About 240 kcal (total for 2 tablespoons)

 - Fat: 28g

 - Carbohydrates: 0g

 - Protein: 0g 

Benefits: Provides healthy fats and helps in frying the fritters.

These values are approximate and may vary based on factors such as brand, specific variety of the ingredient, and preparation method.