How to make Baghali Polo

Why cooks start here

Baghali Polo is cooked the way dill fava rice cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Baghali Polo, a celebrated Persian dish, finds its roots in the comforting embrace of home kitchens. It's a beloved staple during Nowruz, the Persian New Year, when families come together to mark new beginnings. This home-cooked version captures the essence of those celebratory tables, with each hand-measured pinch of salt and generous splash of fat reflecting the intuitive touch of a seasoned family cook. The dish sings with the earthiness of fava beans and the vibrant freshness of dill, woven through the fluffy basmati rice. Lamb shanks, tender and rich, lend their depth to the ensemble, while a hint of saffron adds a golden hue and subtle fragrance. Baghali Polo is about sharing, a dish that invites everyone to partake in its aromatic warmth.