Last updated 11/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.41 GB | Duration: 1h 6m
Become an expert at preparing lamb shanks and cooking aromatic Persian Saffron Rice with Dill and Broad Beans
What you'll learn
Which type of pans are ideal for Persian rice and stews
How to prepare perfect Persian lamb shanks (Mahiche)
How to prepare aromatic Persian rice with broad beans and dill (Baghali Polo) including Tahdig (crispy rice from the bottom of the pan)
Requirements
Coated frying pan
Any pan with lid, large enough for lamb shanks
Coated or non-stick pan with lid for the rice
Clean kitchen towel
Fine enough strainer to wash the rice
Kitchen knife and chopping board
Kitchen tongues
Pestle and mortar (optional)
Description
In this class we go in depth with one classic Persian dish: Baghali Polo ba Machiche - Persian Saffron Rice with Dill and Broad Beans served with Lamb Shanks. If you don't have access to broad beans, you can also prepare a variation of this dish, which uses fresh or frozen peas instead. This version of the rice dish is called Nokhod Polo.The class is broken down into small steps, that will help you not only how to master this tasty dish, but give you an idea of Persian cuisine in general. If you can prepare Baghali Polo, you automatically know how to make light and airy Persian saffron rice. In the class I show you all the tips and tricks for gorgeous fluffy rice, as well as golden crispy tahdig. Tahdig is the crispy part of the rice from the bottom of the pan. If you master the preparation of tahdig, you're already an expert at Persian cooking.I explain not only what to do, but also why we do different things, so that you understand Persian cuisine at a deeper level. Persian cuisine is full of flavour and well worth giving a go. Wether you already know this or are curious and want to try something new, this class is for you. It is created with all different cooking skill levels in mind. You don't need to be experienced in the kitchen to participate. I*explain everything step by step and should you still have any questions, you can of course always reach out to me. I'm always happy to help.
Overview
Section 1: Introduction and getting started
Lecture 1 Introduction
Lecture 2 Equipment
Lecture 3 Ingredients for Persian lamb shanks (Mahiche)
Lecture 4 Ingredients for Persian rice with broad beans and dill (Baghali Polo)
Lecture 5 Bloom the saffron and prep the dill
Section 2: Prepare the lamb shanks (Mahiche)
Lecture 6 Chopping the onion
Lecture 7 Chop the garlic
Lecture 8 Sautéing the lamb shanks for optimum colour and taste
Lecture 9 Sautéing onions and garlic
Lecture 10 Stewing the lamb shanks
Section 3: Prepare the Persian rice with broad beans and dill (Baghali Polo)
Lecture 11 Chop the dill (skip this lecture if you want to use dried dill)
Lecture 12 Cook the broad beans
Lecture 13 Wash and parboil the rice
Lecture 14 Layer the rice and let it steam
Lecture 15 Serve the Baghali Polo ba Mahiche
Anyone who enjoys cooking and is curious about Persian flavours,Home cooks of all skill levels, who like to go in depth and master one dish at a time
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