Baghali polo ba mahiche is a famous and very delicious dish that is usually served in important events such as weddings and parties.However many people do not know how to prepare Baghali polo ba Mahiche and its potting techniques.
For this purpose today meals cook plans to provide you with the recipe of baghali polo ba mahiche of a restaurant,so that you can surprise your family members and guests by cooking it at home.
The ingredients of Baghali polo ba mahiche which can be seen in some menus as "Baghali Polo ba mahiche" are sheep muscle, onion, garlic, bay leaves, cinnamon, brewed saffron, salt, black pepper, turmeric, rice, fresh dill, and fava beans.
Persian rice with fava beans and lamb which can be called the most delicious Iranian food,dates back to the Safavieh era. At first fava beans and rice with muscle was a popular and common dish in the courts of kings and rulers.But over time it has also found its way into people's homes.
Maybe you have a question about what is the difference between "beans" and "fava beans". According to the dictionary definition,these two words refer to the same dicotyledonous plant. "Baqala" is more grammatical and literary while "Baghali" is a more popular word.
For this reason in the menu of ordinary restaurants you will come across "Baghali Polo" and in the menu of more luxurious restaurants you will find "Baghali Polow".Contrary to what you might expect the recipe for making pilaf with beef or mutton is very simple and only requires enough time.
Baghali polo is one of the special Iranian polo which is served with various types of meat, including chicken, turkey, lamb, muscle or neck of sheep and veal.Follow along with us to learn step by step how to prepare fava bean pilaf with muscle and get a different experience of cooking this dish at home with the video tutorial of Baghali polo ba mahiche.
For muscle:
2 sheep muscles
2 medium onions, peeled and sliced
2 small garlic cloves, peeled and finely chopped
Salt, turmeric and black pepper as needed
Thick brewed saffron as desired
2 bay leaves
A stick of cinnamon
Liquid oil in the required amount
For fava beans and rice:
2 cups of rice
A cup of fava beans
A cup of freshly chopped dill
Thick brewed saffron as desired
Melted butter or melted animal oil (optional)
Bread, carrots or lettuce for the tahdig
first stage:
Preparation of the muscle: first, wash the muscles well and drain until their water is dry.
second stage:
Cooking muscle: pour some oil in a pot suitable for cooking muscle and place it on medium gas heat until the oil is hot. Then put half of the sliced onions in oil and fry them until they become light and soft.
third level:
Arrange the muscles on the fried onions and fry them on both sides for a few minutes.
Fourth step:
Put the rest of chopped onions, chopped garlic, black pepper, turmeric, bay leaf, cinnamon stick and thick brewed saffron in the meat pot and roast them until the smell of the spices is released.
The fifth step:
Close the lid of the pot, lower the flame and let the onions drain and the muscles cook on a low flame for three hours. Note that you should not move the muscles until cooking, because then the onions will go under the muscles and burn.
The sixth step:
After the muscle soup has thickened and three hours have passed, add salt to the muscle, turn the muscles over and let it cook for another hour to an hour and a half.
The seventh step:
Rice preparation: After washing, soak the rice in lukewarm water and 2 teaspoons of salt for at least two hours.
Eighth step:
Preparation of beans: clean the beans and discard their skins. Then separate the cobs, wash and soak for several hours. Then cook the beans with fresh water in a pot for 5 minutes. Collect the foam on the beans with a spoon and then drain them.
Ninth step:
Cooking rice: Put a pot of water on high heat until the water boils. Then pour the rice in it and let it cook for 3 minutes. Add the drained beans to the rice in the boiling water. At the last minute before draining the rice, add the chopped dill to the rice and stir slowly until the ingredients are mixed together.
Tenth step:
When one side of the rice has two cracks, drain it. Wash and dry the pot. Then put it on the gas with a little oil. Place the bottom of the pot you want (bread, potatoes, carrots or lettuce) on the bottom of the pot and pour the mixture of rice, beans and dill into it. Shape the rice into a dome shape and make some holes in it. Put water and oil on the rice and put a steamer on it. After steaming the rice, lower the flame and let the rice infuse for 30 to 45 minutes.
Eleventh step:
After steaming the rice, mix some of it with thick brewed saffron. Then put the pilaf beans in a dish and decorate with saffron rice.
The twelfth step:
Remove the bay leaf and cinnamon stick from the muscle and put it in the desired bowl. Serve your fragrant pilaf beans with meat.
