Tonight: Lamb shanks with saffron and figs

 By: nomadgiles : May 4th, 2019-10:28
slow cooked for 3 hrs

To be served with yogurt & dill flavoured rice and a tomato and spinach salad dressed with pomegranate (fruit and molasses) sumac, lime juice and mint. 

And all high beat timed 

HAGWE all!


Look delicious!

 By: Spencer Karrington : May 4th, 2019-10:38
Can you send some over? I am starving :P However, in all seriousness, can you please send the recipe? Thanks smile

Persian lamb shanks:

 By: nomadgiles : May 4th, 2019-15:18
Fry red onion in olive oil 5 mins, add 1tsp each of ground turmeric, cumin & black pepper & 1/2 tsp cinnamon. Add 4 lamb shanks & fry until bronzed (don’t let spices burn). Add 2 large tomatoes 1/4rd plus 600ml water & bring to boil. Salt to taste, cover & put in oven at 140c for 2.5 hrs.
Whilst that’s cooking make some 3 pinch saffron water & add to 50g tomato purée and 50ml lime juice. Add that plus 200g whole figs to main dish & return to low heat for half hour.

Saved, thank you! I hope to get fresh figs then I'll try it! [nt]

 By: Marcus Hanke : May 5th, 2019-07:25
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Dried figs also good

 By: nomadgiles : May 5th, 2019-07:47
or at least that semi dried version where they’re still soft inside.

That rice sounds interesting [nt]

 By: manilx : May 4th, 2019-10:44
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Persian rice:

 By: nomadgiles : May 4th, 2019-15:10
Soak 2 cups basmati rice for 2 hrs, rinse out starch then quick boil 5 mins in plenty fresh water. Drain rice & put aside but keep warm & add 1 egg yolk, 3 tbs yogout, salt & dill & mix up. In a pan melt 25g butter & add pinch saffron threads. Put in rice mix & another 25 g butter on top. Seal pan with cloth & lid & return to v low heat for 30 mins.
Lots of variety with herbs, tomato purée, broad beans etc etc but the method gives the best taste & fluffy texture rice.


 By: manilx : May 5th, 2019-02:43
Will try!!!!

Nice time ahead! [nt]

 By: dedestexhes : May 4th, 2019-10:46
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That sounds good

 By: brauner : May 4th, 2019-10:46

Ahhh, now I’m hungry 😋

 By: JLCman : May 4th, 2019-11:00
Great recipe, my friend. I’m sure you enjoyed it!

Get a straw and suck those marrows, yum yum 😋 [nt]

 By: Clueless_Collector : May 4th, 2019-11:05
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Moroccon style is the best way to enjoy lamb shanks

 By: COUNT DE MONET : May 4th, 2019-13:23
Looking mouthwatering good! 👍

Ok, you convinced me, I am arriving! ;) [nt]

 By: amanico : May 4th, 2019-14:24
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What time should we all come round ? [nt]

 By: Cpt Scarlet : May 4th, 2019-14:52
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Sorry gentlemen - it has been devoured 😋

 By: nomadgiles : May 4th, 2019-15:22
A sweet of pears in honey, orange blossom & cardamom also all gone. 

Even the red wine too 🙂

For the next feast, please think about us! ;) [nt]

 By: amanico : May 4th, 2019-23:11
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Paris to Scotland is not so far in order to get to Persia 😉 [nt]

 By: nomadgiles : May 5th, 2019-01:39
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Truly delicious looking...

 By: KMII : May 4th, 2019-23:25
I know you were already thinking of a WatchProSite cookbook but maybe a Chez Giles is an equally interesting business proposition? 👌🏻😁😋

It has occurred to me, my friend!

 By: nomadgiles : May 5th, 2019-01:36
However turning a weekend passion into a 24/7 business can have its challenges? Cheers! Giles.

It’s certainly a very different proposition

 By: KMII : May 5th, 2019-11:31
But I can imagine you both having a knack for it and enjoying it 😊

That looks so good!! I’ve tried making fasenjan before, but never fancier [nt]

 By: watchthatman : May 7th, 2019-13:10
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With walnuts and pomegranate it is delicious 😋 [nt]

 By: nomadgiles : May 8th, 2019-03:28
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Yes!! It’s fantastic! Had it out a few times, then tried it at home, was surprisingly pleased with results. I have to venture away from koubideh, but that’s always hard to pass up [nt]

 By: watchthatman : May 8th, 2019-04:52
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Love to make & BBQ lamb, yogout, sumac & mint kebabs in the summer

 By: nomadgiles : May 8th, 2019-05:46
- a food that feels it should only be eaten outdoors

PS - and this marinated Persian steak from a previous thread:

 By: nomadgiles : May 8th, 2019-05:48

I’ll have to try that! 24 hour marinade. And grilling will be the way to go [nt]

 By: watchthatman : May 8th, 2019-06:20
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