Posts Tagged ‘cornish game hens’

3 lbs leg or shank of lamb or 2 cornish game hens
2 large onions, peeled and thinly sliced
4 cloves garlic, peeled and chopped
6 cups fresh dill weed, finely cropped
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon Advieh Persian Spice Mix for Khoresh
1 ½ teaspoon ground saffron, dissolved in 2 tablespoons hot water
2 tablespoons fresh lime juice
2 pounds fresh or 1 pound frozen fava (lima) beans, shelled
3 cups long-grain basmati rice
½ teaspoon turmeric
2 tablespoons yogurt (optional)
¾ cup clarified butter (ghee) or oil
2 teaspoons ground cinnamon

1. In a baking dish, combine the meat, onions, 2 cloves of the garlic, and 2 tablespoons of the fresh chopped dill weed. Add ½ cup water, 1 teaspoon salt, pepper, ½ teaspoon advieh, 2 tablespoons saffron water, and lime juice. Cover and bake for 2 – 3 hours in a 350F oven, until the meat is tender.
2. Shell beans and remove outer layer of skin. If using frozen fava beans, soak in warm water for a few minutes, then peel.
3. Clean and wash 3 cups basmati rice 5 times in warm water.
4. Bring 10 cups of water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour the washed and drained rice into the pot. Add the fava beans and turmeric to the pot while water is boiling (turmeric helps to keep the green colour).
5. Boil briskly for 6 to 10 minutes, stirring gnelty with a wooden spoon to loosen any stuck grains. Bite a few grains. If rice feels soft, it is ready to be drained. Remove from heat and drain in a large, fine-mesh colander; rinse in 2 or 3 cups lukewarm water.
6. To form a tender golden crust, mix 2 spatulas full of rice, the yogurt and a few drops of saffron water in a bowl. Heat ½ cup of the butter in the non-stick pot and spread the rice-yogurt mixture over the bottom.
7. Taking a spatula full of rice and beans, begin to form a pyramid by alternating layers of rice with dill, the rest of the garlic, and cinnamon. Repeat these layers. Cover and cook over medium heat for 10 minutes. This shape helps a golden crust to form.
8. Mix the remaining butter, saffron water, and ½ cup warm water and pour over the rice pyramid.
9. Place a clean dish towel or paper towel over the pot; cover the pot tightly to prevent steam from escaping. Cook 50 minutes longer over low heat. Remove pot from heat; allow to cool on a damp surface without uncovering it.
10. Remove lid and take out 2 tablespoons of the saffron flavoured rice a nd set aside for garnish.
11. Gently taking 1 spatula of rice a time, mound the rice in the shape of a pyramid. Arrange the meat around the rice and garnish with saffron-flavoured rice.
12. Detach the crust from the bottom of the pot with a wooden spatula. Unmold onto a small platter. Serve this rice with yogurt or persian pickless, and sometimes with potato stew.

Braised leg of lamb. This is a substitute for step 1 – a trimmed leg of lamb (about 6-7 pounds) baked in the oven. Rinse and pat dry. Using the point of a small knife, make 10 slits all over the leg of lamb and insert a peeled clove of garlic in each slit. Peel and thinly slice 2 onions. Sprinkle 2 tablespoons salt, ½ teaspoon pepper, 2 tablespoons advieh, 2 tablespoons candied orange peel, and 1 teaspoon saffron dissolved in ¼ cup hot water all over the lamb. Cover the lamb with foil and roast it in a preheated 350F oven for 3 – 3 ½ hours, uncovering it for the last half hour of cooking. Check your lamb. A well-done lamb tends to be more tender. When it is done, place it on a board and slice and serve along with your rice.


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