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Baghali Polo with Lamb ( 4 servings )

- Basmati rice 3 cup
- Lamb 1 Kg
- Lima Beans 2 cups (fresh or frozen)
- Dried Dill 2 spoons
- Onion 1 large
- Salt, Turmeric, Black Pepper
- Tomato paste 1 spoon

Baghalipolo picture

You will make your lamb stew by frying the chopped onions until a golden color in a frying pan, then adding the lamb and stirring. Add salt, pepper, and turmeric. Finally, mix your tomato paste with 1 cup warm/hot water and add to the pan. Place a lid over the pan and allow it to cook on medium-low heat for 2-3 hours. In a pot bring water to a boil and add the frozen Lima Beans. After approximately 30 minutes add the rice and allow it to soften a bit. If you are using dry dill do not add it until you are about to let it steam. Drain the water and then add 1/2 a cup water and some oil to the bottom of the pan. Pour in half the rice and then add your dry Shevid (dill) and then cover it with the rest of the rice. At this point you may want to add a little more oil or butter over the top of the rice. Then cover the lid with a towel and place it over the top. Once the steam starts to escape from the sides of the pot turn the heat down to a low temperature (the heat should be close to high when you first begin). Leave it on a low temperature for at least 40 minutes.





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