Lamb Khoresht with Saffron Rice
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Lamb Khoresht with Saffron Rice

£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-wke0123
Sorry this item is currently out of stock
This month our meal hails from Persia with a recipe from our expert Mahin who is from the south of Iran. To begin we’ve got khobez - pancake-like flatbreads which are crispy on the outside, chewy in the middle and flavoured with nigella and sesame seeds. They’re served with a herb & garlic yogurt, some fiery pickles and a simple dish called dopiazeh - sticky fried onions mashed together with potato, cinnamon and black pepper. For the main we’ve got a lamb and sour cherry khoresht, which is subtly spiced with cinnamon, green cardamon and black pepper, to be served with an opulent saffron rice and a simple salad. The rice is par-cooked then steamed on a base of crispy potato which forms the ‘tahdig’ or crunchy golden crust, considered the most delicious and sought-after part!
This month our meal hails from Persia with a recipe from our expert Mahin who is from the south of Iran. To begin we’ve got khobez - pancake-like flatbreads which are crispy on the outside, chewy in the middle and flavoured with nigella and sesame seeds. They’re served with a herb & garlic yogurt, some fiery pickles and a simple dish called dopiazeh - sticky fried onions mashed together with potato, cinnamon and black pepper. For the main we’ve got a lamb and sour cherry khoresht, which is subtly spiced with cinnamon, green cardamon and black pepper, to be served with an opulent saffron rice and a simple salad. The rice is par-cooked then steamed on a base of crispy potato which forms the ‘tahdig’ or crunchy golden crust, considered the most delicious and sought-after part!
Heat Rating: 1/5
Prep time: 20 mins
Cooking Time: 1 hr 30 mins
More Information
DescriptionThis month our meal hails from Persia with a recipe from our expert Mahin who is from the south of Iran. To begin we’ve got khobez - pancake-like flatbreads which are crispy on the outside, chewy in the middle and flavoured with nigella and sesame seeds. They’re served with a herb & garlic yogurt, some fiery pickles and a simple dish called dopiazeh - sticky fried onions mashed together with potato, cinnamon and black pepper. For the main we’ve got a lamb and sour cherry khoresht, which is subtly spiced with cinnamon, green cardamon and black pepper, to be served with an opulent saffron rice and a simple salad. The rice is par-cooked then steamed on a base of crispy potato which forms the ‘tahdig’ or crunchy golden crust, considered the most delicious and sought-after part!
Spices IncludedDopiazeh Spices: cinnamon, black pepper, turmeric, cumin, coriander
Khobez Spices: nigella, white SESAME
Yogurt Herbs: mint, parsley, dill leaf, black pepper, garlic
Saffron Blend: saffron, turmeric
Salad Spices: sumac, parsley, mild chilli flakes, black pepper, oil, salt
Pickle Spices: dill seed, nigella, chilli
Khoresht Spices: cinnamon, coriander, cumin, black lime, black pepper, turmeric, green cardamon

May contain CELERY and MUSTARD. Allergens are listed in CAPITALS
Shopping List
  • 500g diced lamb
  • 500g floury potatoes
  • 2 medium carrots
  • 2 onions
  • 1 cucumber
  • 3 tomatoes
  • 1 lemon
  • 50g butter
  • 375ml milk (any type)
  • 250g natural yogurt (full fat is best)
  • 120g dried sour cherries, cranberries or raisins
  • 100ml vinegar (white wine or cider vinegar is best)
  • 175g plain flour
  • 50g sugar
  • 250g basmati or long grain rice

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