Baghali polo ba mahicheh

Method

1. 1Brown the lamb shanks in the oil in a heavy casserole over medium-high heat. Add the onion and cook for 5 minutes, then stir in the turmeric.
2. 2Add the cinnamon stick, salt, pepper and enough water to come about two-thirds of the way up the shanks. Cover and simmer gently for 2½–3 hours, turning occasionally, until the meat is very tender. Add 1 tbsp saffron water in the last 30 minutes.
3. 3Rinse the rice in several changes of cold water, rubbing gently with your fingers, until the water runs almost clear. Cover with fresh water, stir in 1 tbsp of the salt and leave to soak for 1–2 hours.
4. 4Bring about 3 litres of water to a rolling boil in a large pan with the remaining salt; it should taste noticeably salty.
5. 5Drain the rice and tip it into the boiling water. Boil, stirring once or twice, for 5–8 minutes, until the grains are soft on the outside but still have a firm, white core when bitten.
6. 6Add the broad beans to the rice for the last minute of boiling, then drain and rinse briefly with lukewarm water.
7. 7Heat the oil and 2 tbsp water in a heavy non-stick pan. Layer the rice and beans with the dill, building a loose mound. Make steam holes, cover with a tea-towel-wrapped lid and cook on medium for 8–10 minutes, then on the lowest heat for 50 minutes.
8. 8Drizzle the butter and remaining saffron water over the rice. Serve on a platter with the shanks and a little of their reduced cooking liquid spooned over.