persian lamb shank stew recipe | Global food recipes
(Global food recipes)
Ingredients :-
4 big lamb shanks / one per person
1 big cinnamon stick
5-7 cardamom pods
6-8 clove buds
6-8 all spices seeds
6-8 black peppercorns
2 bay leaves
1 tsp coriander seeds
1 small onion cut in half
1 Tbsp salt or to taste
3 cups basmati rice
1 cup sliced almonds
1 cup golden raisins
1 cup peas. I used frozen
1 cup vermicelli
1 Tbsp 7 spices powder (optional)
Salt
oil
boiling water
2 medium pots
How to Cook the Shanks :-
1-Sprinkle salt on shanks and rub them well then wash them with cold water.
2-Put shanks in a medium pot and pour clean tap water. The water should be 3 inches above the shanks.
3-Boil on high heat. When it is boiled take the shanks out and wash them with clean water. Clean the pot as well.
4-Put back the shanks in the pot and pour clean cold water.
5-Add whole spices and onion halves and continue cooking on high heat. When it comes to boil lower the heat to low-medium heat and cook until tender about 2 to 2 1/2 hours. Add more boiling water if you need during the cooking time.
6-Fry shanks in a big frying pan with little of oil and over medium heat until they get brown all around.
7-Strain the broth and keep aside for cooking the rice.
How to cook Basmati Rice:
1-Wash rice a few times until the water run clear then soak for 20 minutes.
2-In medium and heavy bottom pot add meat broth and water. Total liquid should be 4 1/2 cups. Each cup of rice add 1 1/2 cup of liquid .
3-Add some vegetable oil about 1/4 cup oil if you like.
4-Adjust the salt to your taste.
5-At this point you can add 1 Tbsp of 7 spices or keep the rice has only the flavor of the broth.
5-Bring the liquid to boiling stage then add the drained rice. When it comes to boiling stage again lower the heat to low and cook for 20 minutes. Keep the lid on at all time of cooking. Keep the rice rest for about 10 minutes before serving.
6-Or you can cook rice with vermicelli. Check link below.
How to Prepare the Toppings:-
1-Add oil about 3 Tbsp in a medium frying pan. Fry the vermicelli until brown and crispy then add about 1/2 cup water and 1/4 tsp salt. Cover and cook until soft. Set aside.
2-Fry almonds with little oil about 1 Tbsp until golden brown. Set aside.
3-Fry raisins until they are puffed up. Set aside.
4-Cook the peas with little water for about 5 minutes or according to the direction in bag. Set aside.
How to put the plate:-
In a big and beautiful serving dish, put rice as first layer then add the shanks in any design you like then distribute the vermicelli all around the rice then sprinkle with the almonds, raisins and peas in any way you like.
Usually serve this dish with white beans stew, salad and Middle Eastern pickles (Torshy)
Enjoy :)how to make rice recipes.
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Persian Lamb Shank with Fava Bean Dill Rice | Baghali Polo |
If you love fall off the bone meat and rice that is full flavored you have to make this dish!
Persian Lamb Shank with Fava Bean Dill rice aka Baghali polo with mahiche
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Ingredients:
For Lamb Shank
1 Lg onion
2 middle size lamb shanks
Salt and pepper to taste
2-3 tbsp olive oil
One dill sprig (optional but I like it)
2 bay leafs
2 tbsp tomato paste
1 tbsp turmeric
4-6 Garlic cloves
Dash of cinnamon
Rice- Baghali polow
4-6 Garlic cloves (optional, with skin on)
2 cups Basmati rice dry
4 oz saffron water ( )
4-7 oz butter or olive oil ( you can add more if you like it less dry at the end)
1.5 cups kosher salt for boiling of rice
7-9 oz fresh or frozen peeled fava bean
2 cups fresh dill ( or sub 1 cup dry if you can't get fresh)
1 cups dry dill
The pot I use 5 quart, works great for making 2 cups of dry rice.
Greek Lamb & Orzo Youvetsi
Get the recipe here:
Ingredients
6 lamb shanks
1 large onion, finely chopped
¼ cup olive oil
5-6 garlic cloves, grated
1 (15 ounce) can pureed tomatoes
1 cinnamon stick
2 cloves
1 bay leaf
1 teaspoon dry crushed oregano
¼ teaspoon crushed red pepper flakes
Salt to taste
freshly ground black pepper, to taste
4-5 cups water
1 pound uncooked orzo
1 and ½ teaspoons salt
3 cups boiling hot water
Garnish:
feta cheese, parsley, freshly grated parmesan cheese
Instructions
Preheat oven to 450 °F, 230 °C.
Drizzle a very small amount of olive oil over lamb shanks and season with salt and pepper on both sides. Roast in preheated oven for 35 minutes until they become nicely browned. This step eliminates the need to brown on the stove top.
While the lamb is browning in the oven prepare the sauce: In a heavy bottomed pot, cook the chopped onions with the oil over medium heat for about 8-10 minutes or until soft and golden. Add the garlic and warm through until fragrant. Add the pureed canned tomatoes, salt, pepper and spices. Add 4 cups of water and bring to a boil.
Once the lamb is browned, remove from oven. Reduce the oven's temperature to 375 °F, 190 °C.
Pour the tomato sauce over the lamb. Cover the tray with foil and return to oven and braise for 2-2 and 1/2 hours or until the meat is tender and falling off the bone.
Remove from oven and taste the sauce. Adjust the seasoning if it needs more salt.
Bring 3 cups of water to a boil.
Place the uncooked orzo into the lamb and sauce and mix. Add the 3 cups of boiling hot water along with 1 and ½ teaspoons salt. Mix well to incorporate.
Return the pan to the oven and bake at 425 °F, 220 °C for 15-20 minutes, covered with foil.
Remove foil and cook 10 minutes uncovered.
Take the baking pan out of the oven and pour 1 cup of ice into it to stop the orzo from cooking. Mix it carefully. This will keep the orzo from overcooking and becoming gelatinous or mushy. It also adds to the sauce.
Garnish with freshly chopped parsley, crumbled feta or grated parmesan cheese.
Enjoy! Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
HowTo: Persian Lamb Shank Feat Fava Bean Rice BAGHALI-POLO BA MAHICHE
If I had a Persian Food empire, “Baghali-Polo ba Mahiche” would be the king!!!
A spoonful of Fava-Bean rice mixed with some Meat from the Lamb Shank has the ability to create fireworks in your mouth. The key to this dish is to let the meat slow cook for as long as it desires, and if you’re patient, you will get a beautifully cooked Lamb Shank. The fresh dill, the fresh fava beans, the Soft and flavorful lamb shank, drizzled with some of the juice from the pot of meat, is the reason why I am drooling as I write this caption. Try it for yourself!! #NoGuilt #BaghaliPolo #Mahiche #باقالیپلو #ماهیچه
Music: Mim Rasouli - Nowruz 93
~SHOPPING CART~ SERVES 3-4
~WHITE RICE –2 CUPS
~LAMB SHANK –4 SHANKS
~FRESH DILL –2 CUPS
~FAVA BEANS –2 CUPS
~GARLIC –1 HEAD
~ONION –3
~BAY LEAF –2 LEAVES
~TURMERIC –3 TABLESPOONS
~SAFFRON -3 TABELSPOONS
~SALT –AS NEEDED
~PEPPER -AS NEEDED
~OIL –AS NEEDED
~WATER –2 CUPS
~POTATO –1 FOR TAHDIG
PREPARATION METHOD FOR:
PERSIAN LAMB SHANK:
1) FRY THE SHANKS FOR 3-4 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN WITH 2 TABLESPOONS OF OIL.
2) RING CUT ONIONS AND LAY AT BOTTOM OF A LARGE PAN
3) PLACE SHANKS ON TOP OF THE ONIONS
4) ADD TURMERIC
5) ADD A WHOLE GARLIC HEAD
6) ADD BAY LEAVES
7) ADD WATER
8) LET IT COOK FOR ~3 HOURS ON MEDIUM HEAT
9) ADD SAFFRON MIXTURE TO THE COOKED LAMB SHANKS
10) ADD SALT AND PEPPER
~PERSIAN LAMB SHANK IS READY TO BE SERVED NEXT TO RICE.
FAVA BEAN RICE:
1) WASH RICE UNTIL WATER RUNS CLEAR
2) SOAK RICE IN WATER AND SALT FOR AN HOUR
3) PREPARE FAVA BEANS AND SET ASIDE
4) PREPARE FRESH DILL, CHOP, AND SET ASIDE
5) SLICE POTATOES FOR TAHDIG AND MARINATE WITH SAFFRON AND SALT (SET ASIDE)
6) BRING A MEDIUM SIZED POT OF WATER TO BOIL
7) ADD RICE
8) LET IT BOIL FOR ABOUT 2 MINUTES THEN ADD FRESH DILL
9) LET IT BOIL FOR ANOTHER 7 MINUTES THEN ADD FAVA BEANS
10) BOIL UNTIL RICE GRAIN CAN BE EASILY CRUSHED BETWEEN YOUR FINGERS
11) DRAIN RICE
12) DRY THE BOTTOM OF THE SAME POT
13) ADD OIL
14) PLACE MARINATED POTATOES AT THE BOTTOM OF THE POT FOR ~TAHDIG~
15) ADD DRAINED RICE
16) POKE A FEW HOLES
17) COVER THE LID WITH A CLOTH AND PLACE ON THE POT
18) LET IT COOK FOR 30 MINUTES ON MEDIUM HEAT
~FAVA BEAN RICE IS READY TO BE SERVED NEXT TO THE FLAVORFUL LAMB SHANK!
~BEST SERVED WARM WITH SIDE OF PICKLED VEGETABLES OR SHIRAZI SALAD.
ENJOY! ????
Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite.
Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food…
We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.
Persian Lamb Rice with Lemon Sultana Marmalata | Le Bon Magot
Chef Jehangir Mehta of New York City's Graffiti Earth Restaurant prepares Persian Lamb Rice with Lemon Sultana Marmalata for Le Bon Magot®.
African Drums (Sting) by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
Mugalgal (Arabic dish) مقلقل || Muqalqal
#MugalgalRecipe#mugalgal#Arabicdish