Lamb Shanks & Herbed Basmati Rice with Fava Beans
Recipe type: Dinner
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Cup of Basmati Rice
  • ½ Cup of Fava Beans (Peeled, if they are not baby fava beans you need to peel them. Their skin is tough and chewy)
  • 4 Lamb Shanks
  • Onion
  • Garlic
  • 1 Tsp. Turmeric
  • 2 Tsp. Cumin
  • 1 Tsp. Salt (throughout for seasoning the food)
  • 1 Tomato
  • 1 Tbsp. Butter
  • 2 Cups Chicken/Beef Broth
  • ¼ Cup Fresh Dill (chopped)
  • ¼ Cup Curly Leaf Parsley(Chopped)
  • 4 Tbsp. Dried Sadaf Sabzi-Polow Herb Mixture
  1. First prepare you lamb shanks. This is a fairly simple braise, sautee some onions, garlic, your tomato, and your spices with you butter in a pot. Once the they are browned and soft, add your lamb shanks. Brown the shanks on all sides, then add your stock, and cook on low for a few hours. You'll know they are done when the meat basically falls of the bone.
  2. Now onto your rice. Soak your rice in water for about an hour. Strain out the liquid a couple of times and rinse your rice in a fine mesh colander. Get two cups of water boiling in a large pot. Once the water begins to boil, add your rice. As soon as the rice grains begin to elongate, remove your rice from the heat and strain your rice again in a fine mesh colander.
  3. This next portion must be done rapidly, as soon as you strain your rice in the colander, add some butter or cooking oil to your pot. Then run some water through your rice to wash away some excess starch. Then carefully layer your rice, herbs, and fava beans (starting with your rice first. Add a ¼ cup of beef stock from your lamb shanks into your rice, wrap your lid with a towel, place your lid onto your pot and cook on low/medium low for 30-45 minutes. During this time keep any eye on your rice. Gently stir it once or twice in the beginning to let some of the excess steam out. Be careful, don't stir it too much you don't want mushy rice.
  4. After about 30 minutes on low, check your rice, you should have a
  5. Tahdig
  6. forming at the bottom. You are better having the heat low, because once you burn your tahdig your day is ruined.
  7. Once your rice is ready you can lay your lamb shanks underneath or beside your rice. Enjoy!
Recipe by The Unmanly Chef at