This dish is a Persian classic. The rice part does not require much more effort than the plain rice recipe (chelo) but the dill adds a fantastic fragrance and the tender beans complement the rice nicely.
Makes enough for 4 people
For the rice:
400g (2 1/4 cups) Basmati rice
2 tbsp Sunflower oil
3 tbsp Water
400g Frozen broad beans (from Oriental/Persian grocery)
2 tbsp Salt
For the lamb stew:
500g Lamb shank
1 medium Onion (chopped in quarters)
1 tsp Turmeric
1/2 tsp Black pepper
1/2 tsp Cinammon
1 ltr (4 cups) water
1/4 tsp ground Saffron
1 tsp Salt
1. Boil half a pot of water and then add the rice to it along with 2 tablespoons of salt. Let the rice boil for 6-7 minutes until the rice becomes a bit tender (for more detailed information on making rice refer to the chelo recipe). The only difference is that in this recipe the rice should be left slightly undercooked on its first cooking and the chopped dill and broad beans should be added after straining the rice.
Tip: For rice with herbs or vegetables added you should always strain the rice earlier (when it is still not fully cooked) to have a better result at the end.
2. Meanwhile prepare a separate pot with all the ingredients for the lamb shank and bring to the boil, then turn the heat down and let it simmer for an 1.5-2 hours with the lid on.
3. After an 1.5 hours of cooking, check the lamb shank’s progress to see if the meat has cooked and become tender. If it has cooked and the sauce is too watery, take the lid off the pot and boil to reduce the sauce.
4. To serve, put some ground saffron in about 2-3 tablespoons of hot water and mix with some of the rice. Use this rice as a garnish to cover the rest of the rice. Of course, this step is optional but it will make your dish extra special too!