Persian Food
Today we are going to explore one of the most delicate dishes in Persian cooking – Persian Leg of Lamb. This dish has a unique ability to seduce your taste buds with its slow cooking method and rich flavors.
Leg of lamb is a hearty Persian favorite, a dish perfect for creating memorable meals and bringing an authentic taste of Persia to your dinner table. These lamb legs are a dish that requires a little patience but rewards you with juicy, tender meat and a flavorful sauce.
What makes these lamb legs so special is the slow cooking. The lamb is allowed to cook in a pot until it is so tender that it literally melts in your mouth. The rich sauce is a harmonious blend of spices, onion, saffron. These ingredients give the dish its characteristic flavor profile which is both sweet, sour and spicy at the same time.
There’s something magical about cooking leg of lamb – it’s like you’re creating a culinary work of art that pays tribute to Persian culture and cooking tradition. To serve it on your dining table is to invite your guests on a taste journey through Persia.
Persian leg of lamb is not just a dish, it’s an experience. It is an experience of cooking something extraordinary, of enjoying a lovely meal and sharing it with your loved ones. So the next time you want to give your cooking a Persian touch and impress your guests, give Persian leg of lamb a try. You will not be disappointed by the rich flavor and tender meat that this dish offers. Have a nice meal!
Ingredients 4 servings
- 4 yellow onions
- 4 lamb shanks
- 8 cloves of garlic
- 2 cinnamon sticks
- 1 tsp turmeric
- 2 whole cardamom seeds, or ½ teaspoon ground
- 1 tsp ground pepper
- 1 tsp paprika powder
- 1 liter of water
- 3 tbsp tomato puree
- ½g saffron + ½dl hot water
- salt
Do this
1. Peel and slice the onion, the slices should not be too thin as they will be cooked for a long time.
2. Heat oil in a pot. Brown the lamb shanks until they get a little fried surface, don’t fry them for too long. Remove the lamb leg and fry the onion until soft in the same pan, it does not need to colour.
3. Put back the calves. Peel the garlic cloves and add them. Add all the spices except the saffron and salt and stir. Pour in water, raise the heat and bring to a boil. Lower the heat and let the pot simmer for 2 hours with the lid on.
4. Fry the tomato puree in oil on medium heat for 5 minutes until the oil turns an orange colour. Mix into the pot and simmer for another 30 minutes until the meat is really tender.
5. Mix the saffron into the hot water. Stir it into the pot and season with salt.
6. Serve with baghali polo (recipe here)
