Dill and broad bean rice with lamb shanks (Baghali polo ba mahicheh)

1. Season the lamb shanks with salt and pepper and brown on all sides in the oil in a large pan, then lift out. In the same pan fry the thinly sliced onions until golden and add the turmeric and cinnamon.

2. Return the meat, pour in the water, cover and simmer gently for 2-2½ hours until the meat almost falls off the bone; at the end stir in half of the saffron soaked in a little water.

3. Rinse the rice, soak in salted water for 1 hour, then boil in plenty of salted water for 5 minutes; add the broad beans and boil for 2 more minutes, then drain together.

4. Mix the rice and beans with the finely chopped dill (or 3 tbsp dried dill).

5. Put 30 g melted butter and 2 tbsp water in the bottom of a pan, spread the dill rice on top, poke holes in it, drizzle with the remaining butter and saffron water, wrap the lid in a tea towel and steam over low heat for 40 minutes.

6. Pile the dill rice onto a platter, place the lamb shanks on top and serve the thick sauce alongside.

Tip: Baghali polo is a classic of Persian weddings and festive dinners. Double-peel fresh broad beans (also removing the skin around each bean) for a bright green, tender result; frozen broad beans work well too.