Baghali Polo ba Mahicheh (Dill & Fava Bean Rice with Lamb Shank) 

You are a great chef! Your food looks so delicious and healthy! I'm from the the Netherlands, once ate this rice-fava beans out of a can, it tasted like nothing, now I'm gonna make your recipe because it looks the best. It's in the middle of the night but i want to cook now.

I made this for Nowruz today and it’s absolutely beautiful, thank you so much for your video🙌

Yousef, thank you. You explained it very well. I love Persian cooking. From a Dutch lady in Australia.

Thanks so much it is indeed delicious keep on cooking

Hi Agha Yousef, thank you for your beautiful videos and great content! My family is always impressed when I follow your recipes and I tell them its thanks to you! Have a blessed day and please make more.

Thank you 🙏. I am learning to make more Persian food but I am terrible at making the rice come out like the way my mom makes it. But watching your video I realize the things I am doing wrong. Thanks so much

I enjoy watching your cooking because you are so clean and explain everything. Thank you so much

Noush e jan! Greetings from London

I made this for dinner tonight and my husband (Iranian) was soooo happy. Thank you! I can’t wait to try more of your recipes!

perfect! Khaste nabashid. Love the color on the mahiche aas well as the broth.

Enjoyed ur cooking clip! Takes me back to beautiful Tehran .., I can almost smell this divine &. flavorful Iranian dish 😋

ماشاءاللہ کار عالی❤

Thank you so much my friend. This video helped a lot! Amazing recipe!

This looks amazing, can’t wait to try this. Iranian is one of my all time favourite cuisines.

Awesome video!

Wow very thorough and appetising video my favourite persian dish 🙏❤

Yumi yumi🎈🎈🎈

I followed your recipe and cooked this for my Persian boyfriend, he was so impressed and said it was one of the best he has had 😁 soooo tasty!!!

I know everyone has their own recipe but I like to make few suggestions. Always soak the rice at least for 3 hours in cold water and few spoons of salt. It will make the rice cook evenly. You can however do it if you make Kate, which is put everything together and add enough boiling water for the rice to cook and NOT any more or the rice will get soggy. But you won't be able to put potatoes at the bottom. Boling the rice with vegetables and then draining the water will waste all the nutrients away. Just put them after the rice is cooked.

Mr. Yousef, you brought tears to my eyes. I been away from Iranian food for more than 10 years, and this reminded me of the goodnesses I been missing. Thank you for these tutorials, well explained. 👏

You are amazing cook love your recipes they all look so delicious. And I hope I become a great cook as you. ❤

Lovely

wow bud, was waiting for this one!

Well done Sir, thank you. Something to impress my Iranian wife. Can’t wait

Salamalaikum from Salt Lake City, Utah. I am also Yusef! My mom and aunt used to make amazing baghali polo with Salmon. My aunt replaced the Lima beans with peas and it was still excellent. Thanks for your recipe agha.

Looks great my friend! Thank you for sharing, I’m looking forward to making this soon. Happy New Year and be safe.

This looks amazing, great job. Thanks for sharing

I love this guy

Thank you Uncle! Fabulous video! 🙏

Wow it looks delicious. Thank you for all your advices . Now I can cook Persian food recipes as an Iranians chief. So please don't stop. From Saudi Arabia ❤

Bah bah yousef. Merci! Greatings from Germany

Thankyou for your video and tips

Awesome! Well explained, fun and easy to follow. Merci ! 🙏🏾

Thank you so much. I knew how to make the rice. But I did not know how to make the lamb shanks. What a beautiful video thank you again

Looks great! Thank you for the recipe and the instructions.

Very very nice 👌 👍 👏

Fantastic again Yousef. Brilliantly explained and it looks delicious. Can you do a video of masala fish one day please?

Thank you so much for sharing your recipe.

Thanks to your camera person, do a great job for recording.show all details 💐🙏

Wow!! Thank you for sharing!!! You are so wonderful!

This is so cute

Very Nice !

looking yummy 😋

Thank you Mr. Javadi, i am making this tasty traditional food and share it with friends and family!

Great job Yousef you are a great man and a great cook this is Al Joshua your old friend from Toyota Fazi told me about your cooking show and I have been enjoying watching it keep up the good work my friend and God bless you always ❤👍

Agha Yousef as usual 👍👍👍 love all your recepies, cooking & the way you explain, all of them are khoshmazeh VA aali👋👋 Agha Yousef Shoma koja zendegi mekonid Iran ya America?

Thank you one of my favorite food

Thank you🙏from a Ezdai☀️lady from Georgia. Amazing 😊Deste to sakh be!

Lovely !!

I love your recipes Sir , Blessings to you and your family, happy new year. Greetings from Dallas Texas

Very nice, I've been wanting to cook this since one of my Iranian friends made me taste it. How do you make the saffron liquid? Greetings from Hungary :)

Lovely recipe by lovely humble Mr Yousef thanks and wishes from India!

Hello, dear Yousef, I really like your videos! I have a request. can you write down the ingredients, seasonings, and quantities? I don't speak English, so I would like to do it in words. I would be very happy! Hello, dear Yousef, I really like your videos! I have a request. can you write down the ingredients, seasonings, and quantities? I don't speak English, so I would like to do it in words. I would be very happy! I send you my best regards

Wow! Mark Wiens should make an episode out of your food. I’ll give it a try.

In America if u buy good Basmati rice , U dont need to soak it anymore, no one dose that these days , just dumb it in boil water like usual in pot and when u drain it , spray it very well , because RICE got a lot Arsenic also ..so when we drain it spray up REAL GOOD few times , SO most Arsenic & dirt's COMES RIGHT off! BUT ya man that Baghahi polo with Machicheh is out of the world with good zafran & butter on top ahhhh

Absolutely LOVE your recipe. One word about fava beans, they are quite unhealthy as they promote severe anaemia. Also, it is best to sauté the onions first, and remove them before sautéing the lamb shanks. Throw out the oil in which the lamb shanks sautéed, as this is full of very unhealthy animal fat and replace with new olive oil.

Thank you Yosef for this delicious recipe. Can you show the ingredients for advieh?

It was great. I would like to point out, you did not show saffron rice. Also the in the hearb section the red herbs/veges (could be shorgum/turnip) was not mentioned. It would be better to show how to make the saffron water as well. But I congratulate you for doing a very good presentation.

Wait....Is it red pepper and chilli pepper or just chilli pepper? So when you add water it's not supposed to cover the shanks roght?

Yousef in your lamb section (lamb shanks) it seems you have tomato sauce or tomato juice because it is reddish. When did you add that to the receipts??

Sir how did you make the zafran water if you can let me know. Thanks

I have dried fava beans. Miss being in Iran where they came so easy! Can I use dried and soaked over night?

Did you add tomato paste to the lamb juice ? It looks so red

Uncle Yousuf, I hope it’s okay to call you that as a respect. Can you add tomatoes or tomato paste to the lamb shank?

عمو کارت درسته

Chef, even though your food looks delicious & mouth-watering, i have to say that i disagree with the use of olive oil in ANY Persian food! Also i'm hesitant to use cinnamon in a Baghali Polo dish! Other than that, thank you for showing how this famous dish is prepared & made. 👍

Yousef: how long did you boil the rice? 4 minutes? I am afraid I overcook or under cook it.

You look so much like my dad, God bless Yousef jaan .

do more teaching :* Persian food

where is everybody finding lamb meat must be in California they don;t even have pictures of lamp in texas.

Dried Dill tastes stronger

too much salt

Please use grammar like, 2 bunches of dill not 2 bunch of dill or the way I like to chop onion not I like it mine to chop like this