While not excessively laborious, this dish does require patience as the lamb shanks simmer for at least 2-3 hours until they are tender and almost falling off the bone. To ensure availability, please order lamb shanks in advance from your butcher. This slow braising process guarantees a melt-in-your-mouth experience. Take advantage of the simmering time to prepare your starter and dessert for a complete and satisfying Easter feast.<\/p>\n
Watch preparationsvideo on Instagram<\/a><\/strong><\/p>\n <\/p>\n Indulge in the exquisite flavors of Persian cuisine with these tantalizing lamb recipes to impress your family and guests alike.<\/p>\n Abgoosht\/DIZI \u2013 Persischer Lammeintopf<\/a><\/strong><\/p>\n Khoresht-e Beh \u2013 Persisches Lamm-Quitten-Ragout mit Spalterbsen und getrockneten Limetten<\/a><\/strong><\/p>\n Khoresht-e Gheymeh \u2013 Persisches Lammragout mit getrockneten Limetten und Spalterbsen<\/a><\/strong><\/p>\n Naan-Pizza mit ofenger\u00f6stetem Tomaten-Humus, Lammhackfleisch und Kr\u00e4utersalsa<\/a>\u00a0<\/strong><\/p>\n Albaloo Polo \u2013 Bunter Sauerkirschreis mit Lamm-Hackb\u00e4llchen<\/strong><\/a><\/p>\n Khoresht-e Bademjan \u2013 persischer Lamm-Auberginen-Eintopf mit Versus<\/a><\/strong><\/p>\n Estamboli Polo \u2013 persischer Reiskuchen mit Lammfleisch und gr\u00fcne Bohnen<\/strong><\/a><\/p>\n Khoresht-e Fesenjan \u2013 Lammschmorgericht in einer Granatapfel-Walnuss-So\u00dfe<\/strong><\/a><\/p>\n In my family, we followed a tradition of sacrificing a lamb to express gratitude for big purchases like a new house or a car. We would distribute the lamb into three equal parts: one-third for the poor and needy, another third for friends, relatives, and neighbors, and the final third for ourselves. This practice instilled in me from a young age that having a home, a car, or enough food is not something to be taken for granted.<\/p>\n During special occasions, regardless of whether they were joyous or sorrowful, we followed a tradition called Nazri, where we would distribute particular dishes to the needy. This custom instilled in me the values of gratitude and compassion, which were passed down to me by my parents and were a part of the Iranian tradition. Every day, I am grateful for the little things and the big things in life, which bring me a sense of richness, happiness, and peace of mind.<\/p>\n If you’re looking to save some time and effort while preparing fava beans, you can find frozen ones at Turkish or Persian grocery stores. Here’s a simple guide on how to cook them: Begin by filling a bowl with cold water and adding some ice cubes. In a large pot, bring water to a boil with 1 teaspoon of salt. Once the water is boiling, add the frozen fava beans to the pot and let them cook for 1 minute. Next, remove them quickly from the pot using a slotted ladle and transfer them to the cold water bath for about 3 minutes. Finally, drain the fava beans well in a sieve and set them aside for use in your recipe.<\/p>\n 4 lamb shanks<\/p>\n 1 large onion<\/p>\n 1 tsp turmeric*<\/a><\/strong><\/p>\n 1 tbsp Advieh Khoreshti<\/a><\/strong> or<\/p>\n (or 1 tsp each coriander*,<\/a> star anise*<\/a><\/strong>, tsp dried rose petals*<\/a><\/strong>,<\/p>\n 1\/2 tsp saffron threads*,<\/a><\/strong> 1\/2 tsp nutmeg*<\/a><\/strong>, 1\/2 tsp pepper<\/a>*<\/strong>,<\/p>\n 1\/4 tsp cumin*<\/a><\/strong>)<\/p>\n 500 g Basmati rice*<\/a><\/strong><\/p>\n 500 g dill<\/p>\n 500 g fava beans, frozen<\/p>\n 1 tsp saffron threads*<\/a><\/strong><\/p>\n 1 tbsp ghee*<\/a><\/strong><\/p>\n Wash the lamb shanks and dry them well.<\/p>\n Peel the onion and cut it into eighths.<\/p>\n Fry the onion lightly in a large pan with oil until golden.<\/p>\n Sprinkle with turmeric.<\/p>\n Place the lamb shanks on top of the onion, sprinkle with saffron and advieh.<\/p>\n Close the lid tightly and fry strongly for 5 minutes, then deglaze with 500 ml boiling water, and reduce the heat. Add salt, pepper, cover and simmer for 2 -3 hours.<\/p>\n Only add a bit of boiling water if necessary.<\/p>\n Wash the rice in cold water until the water runs clear and soak in a bowl of water with 1 teaspoon of salt for half an hour.<\/p>\n In the meantime, remove the dill from the stalk, wash and drain well in a sieve. Dry the dill well using a tea towel, chop roughly with a large kitchen knife, and grate finely.<\/p>\n Grind the saffron in a mortar and brew with 25 ml boiling water, stir well, cover with a small plate, and set aside.<\/p>\n Prepare a bowl with cold water and some ice cubes. Boil water with 1 teaspoon of salt in a large saucepan. As soon as the water boils, place the frozen lava beans in the saucepan for 1 minute, then quickly remove them with a slotted ladle and soak them in the cold water bath for about 3 minutes. Strain well in a sieve, and set aside.<\/p>\n In a large saucepan, bring 3 liters of water with 1 tablespoon of salt to a boil. In the meantime, drain the pre-washed rice in a sieve. As soon as the water boils, add the rice and cook for about 5-7 minutes until al dente. Add the dill and mix well to combine the rice and dill. Drain the dill rice in a sieve.<\/p>\n To prepare tahdig, place a non-stick pot on the stove or use a rice-cooker<\/a>*<\/strong>. Add half of the ghee or butter-oil mixture and 80 ml of boiling water, then let it boil. Once boiling, add 2 tablespoons of infused saffron and stir well. Arrange some Dill Rice at the bottom of the pot until it’s completely covered and stir well.<\/p>\n Continue by layering dill rice and fava beans. Shape the mixture into a pyramid and spread the remaining ghee or butter-oil mixture over the rice. Next, make five holes in the rice pyramid using the handle of a wooden spoon, down to the bottom of the pot. After that, wrap the lid of the pot in a clean tea towel, close it tightly, and do not open it until the end of the cooking time. Lastly, turn the heat to the lowest setting to ensure that the dill rice only steams. After approximately 60 minutes, your dill rice and fava beans will be ready with a crispy Tah Dig. Alternatively, you can follow the same procedure in a rice cooker*.<\/a><\/strong><\/p>\n Remove a large ladle of dill rice and fava beans from the pan and mix with the remaining infused saffron, right before serving. Add on top of your serving plate as an eye-catcher.<\/p>\n Place the pot in a sink filled with cold water to help the crust separate from the bottom of the pot. Take the pot out again, dry well, lift off the lid, and place a large plate upside down on the pot. (Skip this step if you use a rice cooker) Using oven mitts in both hands, quickly flip the pot to ensure the rice lands in the middle of your plate like a cake.<\/p>\n Serve with Sir Torshi – Persian Pickled Garlic!<\/p>\n BEFARMAYID!<\/p>\n Susan<\/p>\n The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you \u2665<\/span><\/p>\n <\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/Baghali-Polo-ba-Mahiche-geschmorte-Lammhaxen-mit-Dillreis-und-dicke-Bohnen-6-683x1024.jpg\")
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<\/a><\/p>\nLAMB RECIPES FROM PERSIAN CUISINE<\/h2>\n
SACRIFICIAL RITUALS IN IRAN<\/h2>\n
BLANCH FROZEN FAVA BEANS<\/h2>\n
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\n\t\t<\/div>\n\nINGREDIENTS MAHICHE – BRAISED LAMB SHANKS<\/h2>\n
INGREDIENTS ADVIEH KHORESHTI SPICE MIXTURE<\/h2>\n
INGREDIENTS DILL RICE WITH FAVA BEANS<\/h2>\n
PREPARATION MAHICHE – BRAISED LAMB SHANKS<\/h2>\n
PREPARATION DILLRICE AND FAVA BEANS<\/h2>\n
PREPARATION OF RICE<\/h3>\n
CHOP THE DILL<\/h3>\n
PREPARATION INFUSED SAFFRON<\/h3>\n
BLANCH FAVA BEANS<\/h3>\n
COOK DILL RICE<\/h3>\n
PREPARE TAHDIG<\/h3>\n
LAYERING DILL RICE AND FAVA BEANS<\/h3>\n
PREPARE SAFFRON RICE<\/h3>\n
TAHDIG FROM THE BOTTOM OF THE POT<\/h3>\n
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