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Baghali Polo ba Mahiche Masterclass
Intro to Baghali Polo ba Mahiche
Course Intro (0:32)
Ingredients (6:52)
Useful Equipment for Persian Cooking
Pots and pans (4:50)
Knives (3:10)
Other Equipment Part One (2:30)
Other Equipment Part Two (2:59)
Preparations
Prepping fresh dill and fava beans (2h+ ahead) (1:45)
Prepping the lamb shanks (1:48)
Finely chopping onions (3:04)
Finely chopping garlic (1:45)
Cooking the Lamb Shanks
Searing the lamb shanks (2:59)
Cooking the Lamb Shanks (3:02)
Preparing Baghali Polo (Side option for Baghali Polo ba Mahicheh)
Chopping the dill (1:12)
Parboiling the Rice and Beans (2:22)
Layering the rice (2:39)
Serving Baghali Polo (1:47)
Preparing Persian saffron rice (Side option for Chelo Mahicheh)
Parboiling the Rice (3:07)
Steaming the Rice for making Rice Tahdig (3:01)
Steaming the Rice for making Bread Tahdig (2:46)
Arranging the Rice (2:35)
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Finely chopping onions
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