Mofatah with Pickles

4.5/5 from 2 Customers
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20 mins

1 hr 30 mins

2/5

In stock
£3.25

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Mofatah was introduced to the Spicery by Mahin, a guest cook from Southern Iran. It’s a fragrant stew of lamb and split peas traditionally cooked for special occasions like weddings or Eid. Mofatah is often cooked in huge amounts, with the preparation and cooking shared by many people. We’re serving it here with a delicious herbed rice dish, complete with the all important ‘tahdeeg’ (the crunchy bit from the bottom of the pan!) along with yogurt and crisp spiced pickles to make a satisfying meal for anytime of the year.

Recipe

20 mins

1 hr 30 mins

2/5

Serves

4

Effort

Medium Effort

Main Ingredient

Lamb

Dietary

Gluten Free

Gluten Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Rich

Origin

Popular Style

Middle Eastern

Country

Iran

Pickle Spices: nigella, dill seed, dill leaf, chilli
Mofatah Spices: allspice, cinnamon, black lime, green cardamon, turmeric, coriander, cassia, paprika, chilli
Rice Spices: dill leaf, parsley, chives, coriander leaf

May contain traces of celery, mustard and sesame

  • 500g diced lamb
  • 1 large onion
  • 2 cloves of garlic
  • 100g radishes
  • 2 medium carrots
  • 150g natural yogurt (full fat is best)
  • 30g butter
  • 125g red lentils
  • 50ml vinegar (white wine or cider vinegar is best)
  • 2 tbsp sugar
  • 50g raisins or sultanas
  • 300g basmati or standard long grain rice
  • Large lidded pan x 2
  • Small saucepan
  • Large saucepan
  • Mixing bowl

Product Rating (2):

4/5

The pickles really stood out! I mixed with half the rice a tablespoon of plain yogurt and piled the rest of the rice on top and found you get a very nice brown crust that way then if you just use butter. Sub out lamb for beef.

Michele Gordon View More

Great work, Michele! This looks amazing, and nice job improvising with the rice to get a crust - sounds lovely!

5/5

Easy recipe. Didn't have radish so improvised with cauliflower which was lovely. Spicy but not hot

Helen Turpin View More

This meal looks so delicious, especially on your lovely blue plate! And you did a great job improvising with the cauliflower, we're glad to hear it worked a treat!

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