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.
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
Product Rating (2):
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.
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