Second Spin, Country 78: Iran [International Food]

quince

🥗Healthier: apples

💰Cheaper: pears

Apples provide a similar tartness while being more accessible.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: apple cider vinegar

Balsamic vinegar offers a sweet-tart flavor that can mimic pomegranate.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are lower in calories and still provide crunch.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

In a large heavy pan, brown the lamb shanks on all sides, turning them after 5 to 8 minutes on each side. Set aside.

Pour off all of the lamb fat from the pan.

Into the pan, place the butter and the onions and cook the onions for 5 to 8 minutes until golden.

Put the shanks back in the pan and add the cinnamon sticks, cloves, salt, pomegranate juice, sugar, and ground allspice, along with the water.

Cover and cook on low for 1.5 hours. Check the pan once in a while to check on the liquid, which should be halfway up the side of the lamb.

Add juice and water at a 2 to 1 ratio if the lamb still needs time to cook. Cook for an additional 10 to 15 minutes if necessary, but do not overcook.

When the time is up and the lamb is falling off the bone, remove the shanks and set them aside.

To the sauce, add 2 tablespoons of the quince jam and simmer until reduced in half.

If the sauce is too sweet, adjust with lemon juice to bring back the tang. Optionally, strain the sauce.

Rinse the rice 3 times in water until the water runs clear.

Place the rice in a 4 quart saucepan and cover with 4 cups of water, ensuring there's an inch of water over the top.

Add the olive oil, unsalted butter, and kosher salt, and let sit for 15 minutes.

Bring it to a boil, stirring so the rice doesn't stick.

Reduce the heat to medium-low and cover with a lid wrapped in a dish towel. Cook for 45 minutes or until the bottom of the pot sizzles when touched with a wet finger.

Carefully place the bottom of the pot under running water and let sit for 2-3 minutes.

In a small bowl, mix the water and crushed saffron.

Scoop out the rice onto a serving platter. Remove a half cup of the cooked rice and mix it with the saffron water, then sprinkle it over the platter of rice.

If there is a layer of crispy rice, remove that with a spatula and serve the crust or tadig alongside the rice.

Serve the rice family style. Plate the shanks and pour some of the sauce over the shanks before serving for shine. Serve the rest of the pomegranate sauce alongside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens