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
| Description | 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! |
|---|---|
| Spices Included | Dopiazeh 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 |
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