FLAVORFUL PERSIAN BRAISED LAMB SHANKS
This lamb shank is tender, juicy, and so flavorful. It is an authentic Persian recipe passed down from my father who was born in Tehran, Iran. It does take a lot of time to prepare but it's worth it. My friends and family say it's comparable to something served in a 5-star restaurant. Serve with seasoned lentils, white rice, dill rice, or rice with lima beans. This is a dish to impress, perfect for the holidays!
Provided by Andraya Winters
Categories World Cuisine Recipes Asian
Time 5h
Yield 4
Number Of Ingredients 21
Steps:
- Rub 1 tablespoon olive oil over lamb shanks and cover with salt.
- Mix turmeric, cinnamon, cardamom, black pepper, cumin, and nutmeg together in a small bowl. Sprinkle over lamb shanks. Let lamb shanks marinate for 1 hour at room temperature.
- Heat 1 tablespoon olive oil in a large pot. Cook and stir onion until browned, 10 to 15 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Remove from heat.
- Whisk hot water, lime juice, rose water, and saffron together in a small bowl. Cover and let steep for 10 minutes.
- Heat remaining 2 tablespoons olive oil in a large pot over medium-high heat. Cook lamb shanks in batches until browned, 5 to 8 minutes per batch. Transfer lamb shanks to a plate.
- Whisk wine into the pot, scraping any browned bits off the bottom. Add onion and garlic mixture, steeped saffron mixture, parsley, thyme, lime zest, and bay leaves. Return lamb shanks to the pot. Cover with chicken broth. Bring to a boil; reduce heat to medium-low and simmer, covered, until lamb shanks are tender, about 2 1/2 hours.
- Preheat oven to 250 degrees F (120 degrees C).
- Uncover pot and simmer until broth reduces slightly, about 20 minutes. Transfer lamb shanks to an oven-safe dish.
- Place lamb shanks in the preheated oven to keep warm.
- Bring broth to a boil; simmer until thickened, about 10 minutes. Spoon broth over lamb shanks.
Nutrition Facts : Calories 431.7 calories, Carbohydrate 12.6 g, Cholesterol 96.8 mg, Fat 27.2 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 7.1 g, Sodium 8487.9 mg, Sugar 4 g
BAGHALA POLO -- IRANIAN RICE WITH LAMB, DILL AND LIMA BEANS
I found this in a cookbook of Middle Eastern cooking and posted it by request. I have not yet tried it. The recipe says you can use frozen lima beans for fresh, if you prefer.
Provided by Sackville
Categories Long Grain Rice
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy 3-4 quart casserole, with a tightly fitting lid, melt the 2 tablespoons of butter over a medium heat.
- Add the onions and cook for about 10 minutes or until the slices are browned.
- You will need to stir them often.
- Use a slotted spoon to remove them from the pan and onto a plate.
- Set aside.
- Working in batches, brown the lamb cubes in the remaining fat in the dish.
- As they brown, take them out of the dish and put them on the plate with the onions.
- Pour the 3 cups of water into the casserole and bring it to a boil, scraping to loosen any brown particles clinging to the dish.
- Return the lamb and onion to the dish, add the salt and reduce the heat to low.
- Cover tightly and simmer for about an hour or untilt he lamb is tender and doesn't show any resistance when pierced.
- Transfer the onions, lamb and all the cooking liquid to a large bowl.
- Set the casserole aside.
- Preheat the oven to 350°F Bring 6 cups of water to a boil in a 5-6 quart saucepan.
- Pour in the rice in a slow, thin stream so the water does not stop boiling.
- Stir a couple times and boil for 5 minutes.
- Remove the pan from the heat, stir in the dill and lima beans and drain in a fine sieve.
- Ladle about half of the rice mixture into the smaller casserole and moisten it with 1/2 cup of the lamb cooking liquid.
- Then use a spatula or spoon to spread the rice mixture to the edges of the pan.
- Use a slotted spoon to return the lamb and onions to the casserole and smooth them over the rice.
- Spread the remaining rice mixture on top.
- Combine 2 tablespoons of the melted butter with 6 tablespoons of the lamb broth and pour it over the rice.
- Bring the casserole to a boil over high heat.
- Cover tightly and bake on a middle oven shelf for 30-40 minutes or until the beans are tender and rice has absorbed the liquid.
- To serve, spoon about a cup of the rice mixture into a small bowl.
- Add the dissolved saffron and stir until the rice is bright yellow.
- Spread about half the remaining rice on a heated platter and arrange the lamb over it.
- Cover the lamb with the rest of the plain rice and garnish with the saffron rice.
- Pour the remaining 6 tablespoons butter over the top.
PERSIAN LAMB WITH RICE AND LIMA BEANS
Provided by Marian Burros
Categories dinner, easy, quick, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Add the oil to a nonstick saucepan, and saute the onion and lamb, until the onion softens, 3 to 5 minutes.
- Add the water, rice, turmeric and cinnamon. Bring to a boil. Cover and simmer until the rice is almost done, about 14 minutes.
- Stir in the beans, and continue cooking until the water is absorbed and the rice is tender.
- Stir in the dill, coriander and yogurt. Season with salt, if desired, and serve.
BAHGALI POLO
This is the number one, all-around favorite in my household. It literally translates to beans and rice, but it is, oh, so much more than that. See notes for vegetarian options. You can use other beans for this recipe, such as broad beans and fava beans. This also works well with chicken in place of the lamb.
Provided by Sarah Kelly
Categories Meat and Poultry Recipes Lamb
Time 2h40m
Yield 8
Number Of Ingredients 11
Steps:
- Thoroughly rinse rice and transfer to a large bowl. Pour enough water over the rice to cover by a few inches and soak for 1 hour; drain.
- Bring a saucepan of water to a boil. Cook lima beans in boiling water until tender, 7 to 10 minutes; drain.
- Bring a pot of water to a boil. Add salt and rice to the boiling water and cook until rice is partially softened, about 11 minutes; drain.
- Season lamb with cinnamon, salt, and pepper.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir lamb in melted butter until completely browned, about 5 minutes. Use a slotted spoon to transfer lamb to a bowl. Cook and stir onion in skillet until translucent, about 7 minutes. Return lamb to skillet; add dill and cooked lima beans. Remove skillet from heat.
- Melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. Spoon about 1/3 the partially cooked rice into the saucepan. Layer about half the lamb mixture over the rice layer. Repeat layering 1/2 the remaining rice, the remaining lamb mixture, and finishing with the remaining rice. Cut the remaining 3 tablespoons butter into cubes and arrange atop the top rice layer.
- Place a cover on the saucepan, reduce heat to medium-low, and cook until the rice is completely tender, about 30 minutes. Remove saucepan from heat and let the mixture cool for 10 minutes before serving with yogurt.
Nutrition Facts : Calories 898.1 calories, Carbohydrate 137.9 g, Cholesterol 95.9 mg, Fat 20.2 g, Fiber 5 g, Protein 36.6 g, SaturatedFat 10.5 g, Sodium 537.7 mg, Sugar 7.2 g
LAMB SHANKS WITH RICE AND FAVA BEANS
This recipe, from "Food of Life" cookbook author Najmieh Batmanglij, is a Persian New Year specialty that symbolizes spring fertility and renewal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 27
Steps:
- Cook the meat: Preheat oven to 325 degrees.
- Heat 3 tablespoons oil over medium-high heat in a large Dutch oven. In a small bowl, mix together 2 teaspoons salt, 1/2 teaspoon pepper, turmeric, and flour. Lightly dredge lamb shanks in salt mixture, shaking off excess. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
- Add remaining 3 tablespoons oil to Dutch oven; add onions and garlic; cook, stirring, until soft and translucent. Place saffron and sugar cube in a mortar and add rose water; using a pestle, grind until dissolved. Transfer saffron-rose water mixture to Dutch oven along with honey, orange zest, lime juice, remaining 2 teaspoons salt, remaining 1/2 teaspoon pepper, and advieh; cook, stirring, for 30 seconds.
- Return lamb shanks to Dutch oven; add 1 cup water and cover. Transfer to oven and bake for 2 hours. Turn lamb shanks and re-cover; continue baking until lamb is tender and falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
- Make the rice: Place rice in a large bowl and add enough warm water to cover; drain and repeat process 4 more times. Set rice aside. If using fresh fava beans, shell and remove outer layer of skin; if using frozen, soak in warm water and remove second skin. Set aside.
- Bring 8 cups water and 2 tablespoons salt to a boil in a large nonstick saucepan. Add rinsed rice, cardamom pods, and 2 tablespoons rose water; let boil, gently stirring to loosen grains of rice that have adhered to the bottom, until rice is soft and has risen to the surface, about 8 minutes. Drain in a large fine mesh sieve and rinse with 2 cups water; reserve saucepan.
- Place saffron in a mortar and add rose water; using a pestle, grind until dissolved. In a large bowl, mix together 1/2 cup oil and milk, 1 teaspoon saffron-rose water mixture, and 2 1/2 cups drained rice. Spread mixture over the bottom of saucepan, pressing with a spatula to make even. Add fava beans, dill, and chopped green garlic to remaining rice in colander; toss to combine. Using a spatula, gently transfer to saucepan, forming a mound. Sprinkle with remaining saffron-rosewater mixture; cover and cook over medium heat for 10 minutes.
- Meanwhile, in a small bowl, mix together remaining 1/2 cup oil and 1/2 cup warm water; pour over rice mixture in saucepan. Top with knotted green garlic and season with salt. Wrap the lid of the saucepan with a clean kitchen towel and cover saucepan firmly to prevent steam from escaping. Decrease heat to low and cook for 70 minutes. Remove from heat and place saucepan on rimmed baking sheet lined with a damp kitchen towel; let cool for 10 minutes. Do not uncover.
- Uncover and remove knotted garlic; set aside. Using a wooden spatula, loosen the crust from the bottom of the saucepan. Place a large platter over the top of the saucepan; invert saucepan to remove rice. Garnish rice with knotted garlic and serve with lamb, yogurt and bitter orange.
BAGHALI POLO - PERSIAN RICE WITH LIMA BEANS
A fresh and delicious Iranian rice dish. This recipe is vegetarian; however, it is soooo good served with chicken! From My Persian Kitchen.
Provided by Barbell Bunny
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, saute the onion and lima beans over medium heat for about five minutes. Season with salt and pepper.
- In a small bowl, combine saffron water and yogurt. Add 1/2 cup of your basmati rice to this bowl and mix.
- In a large pot, add enough water to thinly cover the bottom. Add 3 tablespoons canola oil and give it a swirl so the water and oil mix.
- Layer the bottom of the pot with the rice and yogurt mixture.
- Add a handful of chopped dill to the pot then cover with a small layer of rice.
- Sprinkle 1 teaspoon of advieh over the rice.
- Add a generous layer of lima beans.
- Add a generous layer of chopped dill.
- Gently mix the rice, fava beans, and dill.
- Continue layering until you are out of both rice and the vegetables. You should finish with a layer of rice. Sprinkle 1 teaspoon of advieh on top.
- With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
- Cover and on high for 10 minutes.
- Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.
- Halfway through the cooking process, drizzle 2 tablespoons of melted butter or oil over the rice. If you'd like, you can also add a pinch of saffron to the butter or oil too.
Nutrition Facts : Calories 484.6, Fat 10.1, SaturatedFat 1.2, Cholesterol 0.6, Sodium 59.7, Carbohydrate 86.3, Fiber 7.5, Sugar 2, Protein 12.1
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