food

Cordeiro Persa

A chef Einat compartilha suas receitas de família: arroz pilaf, Ghormeh Sabzi, que é um ensopado delicioso preparado aqui com cordeiro e grão de bico, e échalotes crocantes.

food

Cordeiro Persa

A chef Einat compartilha suas receitas de família: arroz pilaf, Ghormeh Sabzi, que é um ensopado delicioso preparado aqui com cordeiro e grão de bico, e échalotes crocantes.

Supplies

  • 1 bunch parsley, picked
  • 1 bunch cilantro, picked
  • 1 bunch mint, picked
  • 1 handful dill sprigs
  • 1 fresno chili, sliced thin
  • 2 tablespoons lemon peel, finely diced including pith
  • 3 tablespoons olive oil
  • Fresh lemon juice, to taste
  • Salt and pepper, to taste

Passo a passo

  1. Combine everything in a bowl and toss.

Supplies

Pilaf Rice

  • 2 cups jasmine rice
  • 1 teaspoon cumin seeds
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 3 cups boiling water

Crispy Shallots

  • 6 medium (round) shallots, very thinly sliced
  • ½ cup rice flour
  • Vegetable oil for frying

Passo a passo

Pilaf Rice

  1. Rinse rice until water runs clear. Drain and let dry for a couple of minutes.
  2. Pour the oil in non-stick pan and heat at medium heat.
  3. Add the rice and cumin seeds and saute just until most of the grains turn opaque 2-3 minutes.
  4. Add salt and boiling water, give it a good stir, reduce heat to low, cover with a tight-fitting lid
  5. Cook for 18 minutes (Do not stir or open the pot while cooking).
  6. After 18 minutes turn off heat and let rice sit for 5 more minutes in the covered pot.
  7. Fluff with a fork and serve at once.

Crispy Shallots

  1. Separate the shallots into individual rings and toss in a bowl with ½ cup rice flour and kosher salt.
  2. Shake off excess flour from shallots and fry in 425 degrees Fahrenheit oil until crispy and golden brown (about 10 minutes).
  3. Remove to a paper towel-lined plate and season with salt.
  4. Top cooked rice with shallots.

Supplies

  • 1 ½ pounds lamb shoulder, trimmed and cut into 1 1/2 thick chunks
  • 2 tablespoons vegetable oil
  • 5 teaspoons kosher salt and freshly ground black pepper
  • 1 medium yellow onion, thinly sliced
  • 2 garlic cloves, smashed
  • 1 ½ tablespoon dried fenugreek leaves
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • One 14-ounce can chickpeas, drained and rinsed
  • 5 ounces baby spinach (about 3 cups)
  • 1 ¼ cups coarsely chopped fresh cilantro
  • 1 cup coarsely chopped fresh parsley
  • 1 cup coarsely chopped fresh dill
  • ¼ cup coarsely chopped fresh mint
  • 2 dried Persian limes, cracked
  • 1 teaspoon sugar
  • ¼ cup fresh lemon juice
  • 4 cups homemade or low sodium store-bought chicken stock

Passo a passo

  1. Remove lamb from fridge about 30 mins before cooking.
  2. Preheat oven to 325 F.
  3. Heat vegetable oil in a large dutch oven or a heavy ovenproof pan over medium-high heat for 2-3 minutes.
  4. Toss the lamb with a ½ teaspoon of the salt and a few twists of pepper.
  5. Add the lamb chunks and sear the meat till nicely browned on all sides, 4-5 minutes total.
  6. Transfer the lamb to a platter and repeat to brown the remaining lamb.
  7. Return all the lamb to the pan, add the onion, and saute until soft and translucent, another 5 minutes.
  8. Add the garlic, fenugreek leaves, cumin, and turmeric and saute until fragrant, about 1-2 minutes.
  9. Add the chickpeas, spinach, cilantro, parsley, dill, mint, dried limes, and sugar and saute for about 2 minutes.
  10. Add the lemon juice, stock, and the remaining 4 ½ teaspoons salt.
  11. Bring to a simmer, then cover the pot with a tight-fitting lid.
  12. Transfer to the oven and cook until the lamb is tender and the herbs turn a very dark green and mushy about 2-2 ½ hours.
  13. Serve over rice.