Video by Everyday Gourmet with Justine Schofield
Braised Lamb Shanks (Persian Style)
Recipe by The Delicious Crescent
- Brown the lamb shanks and saute onions with spices.
- Make sure to brown the meat just on the surface. This requires that the pan reaches a high heat, but not smoking.
- Choose similar sized lamb shanks that are about 0.75 to 1 pound in weight each (300 to 400 grams approx).
Transfer lamb shanks and onion-spice mixture to the pot. Add herbs, lemon zest, saffron, lemon juice and water.
Bring it to a boil and simmer. Cook until fork tender and meat is falling of the bone
Persian Jeweled Rice
By The View From Great Island
- 1/2 tsp saffron threads
- 2 Tbsp butter or coconut oil
- 1/4 tsp fennel seeds
- 1.4 tsp cumin seeds
- a rounded 1/8 tsp cinnamon
- a rounded 1/8 tsp cardamom
- a rounded 1/8 tsp allspice
- 1 medium onion diced
- 1 1/2 cups basmati rice rinsed well
- 2 bay leaves
- finely julienned rind of 1 lemon
- 1/4 cup dried tart cherries
- 1/4 cup dried Turkish apricots diced
- 1/4 cup dried figs diced
- 1/4 cup slivered almonds toasted
- 1/4 cup pistachios toasted
- seeds of 1 pomegranate for garnish
- Mix the saffron threads in 2 1/4 cups of hot water, Set aside.
- Melt the butter in a large skillet and saute the fennel and cumin seeds until they are fragrant, just a minute or two. Add the cinnamon, cardamom, and allspice and stir to combine. Add the onion and saute over low heat until the onion is softened about 10 minutes.
- Add in the rice and saute it for a minute or 2 with the spices and onion.
- Pour in the saffron-infused water, along with the bay leaves and lemon rind. Stir to combine, and season with salt and fresh cracked black pepper.
- Add in the fruit and nuts, stir to combine, and cover the skillet with a tight-fitting lid. Cook on low to medium heat for about 12 minutes, then turn off the heat and let it sit, covered, for another 10 minutes. Note: check your rice after 12 minutes, and if it’s not tender, let cook a few minutes more.
- When the rice is done, fluff it, remove the bay leaves, and spoon onto a large platter. Scatter the pomegranate seeds on top to garnish.