Iranian-Style Lamb Shanks with Jeweled Rice 

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.

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