Persian Broad Beans & Dill Rice with Braised Lamb Shanks
The Persian Fusion
The Persian Fusion
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  • 2 cups basmati rice
  • 300 g fresh
  • 60 g dill
  • 1 ½ tbsp dried dill
  • 50 g butter
  • 1 cm thick slices of baking potatoes (about two medium)
  • 2 tbsp extra virgin rapeseed oil
  • 1/4 tsp saffron
  • 1 tbsp very hot water
  • 4 small lamb shanks
  • 1 tsp turmeric
  • 2 medium onions
  • 2 tbsp olive oil
  • 6 large garlic cloves
  • 2 tsp whole
  • 2 bay leaves
  • 3 tbsp tomato puree
  • 1 tsp salt
  • 2. Add the rest of the oil to the saucepan and sauté the chopped onions until lightly caramelised. Add the peppercorns, garlic and bay leaf. Cook for a minute or two. Return the shanks to the saucepan and cover with enough boiling water to cover the shanks. Bring to the boil, then lower the heat as much as you can. Braise, covered, for at least two hours or until well
  • 1. Put the rice in a sieve and rinse under cold running water to wash off the starch until the water runs clear. Put in a bowl and add enough water to cover the rice by about three centimetres. Add the salt and gently stir. Let stand.
  • 4. Heat the oil in the saucepan over medium heat until very hot. Arrange one layer of potato slices in the bottom of the saucepan. Use a large spoon or skimmer to gently transfer 1
  • 3 of the rice into the pot, slightly heaping it in the middle. Sprinkle with 1
  • 8. Now use a wooden or silicon spoon or slicer to lift the potato slices (tahdīg) from the bottom of the pot. Serve with the lamb shanks and the sauce from cooking the lamb.



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