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kidney beans salt onion pepper Persian limes leeks parsley turmeric vegetable oil saffron Indian salt salt olive oil butter saffron
Viewed: 86 - Published at: 2 years agoIngredients
- For the Stew:
- 1/2 cup Dried Kidney Beans
- 3 teaspoons Salt
- 3 pounds Lamb Shank (cut in half through the bone)
- 1 Medium Onion
- 1 dash Pepper
- 3 Dried Persian Limes
- 2 Leeks
- 4 bunches Flat Leaf Parsley
- 3 tablespoons Dried Fenugreek
- 1 teaspoon Turmeric
- 2 Limes (juice)
- 1 tablespoon Vegetable Oil
- For the Saffron Rice with Tahdig (crispy rice)
- 4 cups Indian or Pakistani Basmati Rice
- 2 tablespoons salt
- 2 teaspoons Salt
- 1 tablespoon Olive Oil
- 2 tablespoons Butter
- 1 teaspoon Saffron
Method
- Soak the kidney beans in cold water and 1 teaspoon of salt for 8-10 hours.
- Trim the fat off the lamb shanks and add them to a pressure cooker.
- Cut the onion into 8 pieces and add to the pressure cooker.
- Add salt and pepper and mix contents of pressure cooker well.
- Place a loose lid on the pressure cooker and cook on low for 20 minutes, stirring every 5 minutes to insure the lamb and onion don't burn.
- After the 20 minutes, add just enough water to cover the lamb and onion.
- Place the pressure cooker lid on and turn the heat to high. Continue to cook until the contents of the pressure cooker start to boil.
- Reduce the heat to medium and cook for 20 additional minutes.
- While the lamb is cooking, use a fork to poke a few holes into the dried limes. Note: These can be purchased at Middle Eastern stores or online.
- Chop the parsley and leeks very finely. Set aside.
- Soak the fenugreek in 1 cup of water. Set aside.
- Drain the kidney beans.
- Turn the heat off the pressure cooker and slowly release the steam.
- Add the dried limes and kidney beans.
- Place the lid back on the pressure cooker and bring to a boil. Reduce heat to medium and cook for 10 additional minutes.
- Add 1 tablespoon of vegetable oil to a large skillet. Fry the parsley, leeks and drained fenugreek for 10 minutes or until their volume has reduced in half.
- Add the herbs and turmeric to the contents of the pressure cooker. Replace the lid and bring to a boil. Reduce the heat to medium and continue to cook for an additional 10 minutes.
- Serve in individual bowls, topping each with 1 tablespoon of lime juice. Spoon the stew over Saffron rice with Tahdig (recipe follows).
- Rinse the rice with cold water repeatedly until the water coming off the rice is clear. Note: This can take up to 10 rinses.
- Place the rice in a large bowl and add 1 tablespoon of salt and enough water to completely submerge the rice. Be sure your water level is 1-2 inches above the rice. Let the rice sit covered for 8-10 hours.
- Drain the rice and place it into a large pot. Add 2 teaspoons salt and enough water to cover the rice.
- Bring to a boil over medium-high heat and continue to cook until the water on the top boils off. Remove the rice from the heat and rinse under cold water to stop the cooking. Note: The rice will not be totally cooked at this point.
- Heat a separate pot over low heat for a few minutes. Add olive oil. Be sure the oil covers the entire bottom of the pot.
- Spread half of the partially cooked rice evenly over the bottom of the pot, packing it down tightly. Loosely add the rest of the rice to the pot.
- Bring 1 cup of water to a boil.
- Grind the saffron with a mortar and pestle. Add 1/2 cup of boiling water to the saffron and stir well.
- Pour the saffron water over the rice.
- Using the handle of a spatula, poke 4 holes into the rice. Be sure that these holes go all the way down to the bottom of the pot as this will allow steam to escape.
- Use the remaining 1/2 cup of boiling water to rinse any remaining saffron from the bowl and pour it over the rice.
- Divide the 2 tablespoons of butter into 4 pieces and place over top of the rice.
- Place paper towels over the top of the pot to catch the condensate. Place the cover tightly over the top of the pot. Simmer for 30 minutes.
- After 30 minutes, increase the heat to low and cook for 20 additional minutes. This will create the crunchy rice on the bottom of the pot (Tahdig).
- Gently scoop the loose rice out of the pot.
- Loosen the sides of the crunchy rice with a butter knife. Place a plate on top of the pot and flip the tahdig onto the plate.
- Serve the tahdig immediately with the Basmati rice and Ghormeh Sabzi.