Baghala Polo ba Mahiche (Rice with Broad Beans and Lamb Shank) and Kashk-e Bademjan (Eggplant Dip)
Recipes chosen by Farideh Azadi (born in Iran).
Baghali Polow ba Mahiche (Rice with Broad Beans and Lamb Shank)
Baghali Polow ba Mahiche is one of the most popular dishes in Iran, and is usually served at parties such as wedding ceremonies. The combination of rice with dills and broad beans is called Baghali Polow, and the fork tender lamb shanks which is served beside the rice is called Mahiche. These two parts served together make a sublime taste.
The origin of this food dates back to Safavid dynasty that ruled Iran from 1501 to 1722, and the kings were served with rice and lamb shanks. Nowadays it is a frequent dish among Iranian families, but still served and treated like a king’s food.
For this recipe I suggest using lamb, but you can use lamb neck or ribs instead of shanks depending on your taste. The most important thing is that the meat should have bones with it. Yes! it does have an effect on the taste of the meat. Also, I suggest using fresh broad beans as it really counts for having a fresh and delicious rice.
1. 500 Grams. lamb shanks, or one lamb shank for each person.
2. medium onion, chopped.
3. 2 Cups. long grain rice (Basmati rice)
4. 200 Grams. broad beans.
5. 1 Cup. chopped dill, fresh or dried.
6. ¼ Teaspoons. ground saffron dissolved into 4 tablespoons hot water.
7. 1 Teaspoon. turmeric.
8. 1 Teaspoon. salt (for the meat)
1. In a large bowl, rinse rice several times until the water runs clear. Fill bowl with lukewarm water again and add 2 tablespoon of salt. Allow rice to soak for about 20 minutes.
2. Heat 2 tablespoon of oil in a pot over medium heat and saute the chopped onions until soft.
3. Add the lamb shanks to the pot and stir for 3-4 minutes until meat changes color.
4. Add salt and turmeric to the pot and mix well.
5. Add 3 tablespoon saffron water to the pot. Keep some of the saffron for rice topping.
6. Pour 4 cups of water over the lamb shanks or enough water to cover half of the pot's depth. Bring to a boil, then reduce heat, cover the lid and let it simmer for 1.5 to 2 hours.
Kashk-e Bademjan (Eggplant Dip)
If you are an eggplant lover, Persian cuisine can be a paradise for you. There are plenty of eggplant dishes and side dishes in Persian cuisine, and among them one of the most popular dish is Kashke Bademjan. The main ingredients of this dish are eggplants and Kashk which is a type of yogurt whey. In the process of making cheese, the remaining liquid after milk has been strained is called whey.
Kashke Bademjan is often served with a special Persian bread called Lavash, but you can serve it with pita bread or crackers too.
· medium eggplants.
· large onion.
· 1 Tablespoon. chopped mint, fresh or dried.
· 1 Teaspoon. turmeric.
· 1 Teaspoon. salt.
· cloves garlic.
· ½ Cups. walnuts.
· 1 Cup. Kashk (liquid whey protein) to taste.
1. Cut the top off the eggplant, peel them, slice them in half lengthwise. Heat vegetable oil in a frying pan and fry the eggplants until soft and golden and set aside.
2. Slice the onions and place them in a frying pan with heated oil. Chop the garlic and add to the pan. Fry them until golden.
3. Add salt, mint and turmeric to the onions and stir.
4. Add fried eggplants to the pan. Add 1/2 cup water and allow them to cook for 10-15 minutes on medium heat.
5. Crush the walnuts. Add the walnut to the pan and mash the mixture until smooth.
5. Transfer to a bowl and top with kashk (whey), then sprinkle with walnuts and fried onions.