The food of Persia is highly regarded as one of the world’s most opulent cuisines, making our Persian version of a Sunday roast the perfect meal to celebrate Mother’s Day or Easter. The lamb is roasted here with a mild, fragrant spice crust then served with a fesenjan gravy, enriched with walnuts and flavoured with advieh, the Persian version of garam masala which contains cinnamon, green cardamom, cumin, nutmeg and rose.

On the side we’ve got some buttery saffron fondant potatoes, a root vegetable khoresht, a vibrant salad and mint yogurt in place of traditional mint sauce!

LAMB SPICES: cumin, coriander, cinnamon, turmeric, green cardamon, black pepper

WHOLE SPICES: cinnamon, bay

ADVIEH: cinnamon, green cardamon, cumin, rose, nutmeg

SAFFRON BLEND: turmeric, saffron

KHORESHT SPICES: cinnamon, coriander, cumin, black lime, black pepper

MINT YOGURT BLEND: mint, black pepper, garlic, black lime

SALAD BLEND: sumac, coriander, cumin, black pepper, parsley

• 1.5kg lamb shoulder
• 1.5kg new potatoes
• 800g parsnips or carrots (or a mixture of the two)
• 2 large red onions
• 1 cucumber
• 25g bunch of parsley
• 1 pomegranate - seeds only or 200g ready-prepared seeds
• 1 lemon
• 150g natural yogurt (full fat is best)
• 50g butter
• 100g walnuts - roughly chopped
• 2 tbsp tomato puree
• 2 tbsp honey