Village Style Cooking of Lamb Neck and Beans Pilaf Recipe ♧ IRAN Cuisine

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

💰Cheaper: turmeric

Turmeric adds color and flavor at a lower cost.

broad beans

🥗Healthier: green peas

💰Cheaper: frozen peas

Frozen peas are more accessible and easier to prepare.

basmati rice

💰Cheaper: long-grain rice

Long-grain rice is often less expensive and widely available.

Rinse basmati rice under cold water until the water runs clear.

Soak the rice in water for at least 30 minutes to an hour.

Heat vegetable oil in a large pot over medium heat.

Add finely chopped onion and sauté until golden brown, about 5-7 minutes.

Stir in the lamb pieces and cook until browned on all sides, about 8-10 minutes.

Add turmeric, cinnamon, salt, and pepper to the lamb, stirring well to coat.

Pour in water to cover the lamb and bring to a boil.

Reduce heat and cover, simmering until the lamb is tender, about 1-1.5 hours.

In a separate pot, bring water to a boil and add the soaked rice with a pinch of salt.

Cook the rice for about 5-7 minutes until slightly softened, then drain.

Layer the partially cooked rice over the lamb in the pot.

Sprinkle broad beans and dried dill over the rice.

Dissolve saffron in a small amount of hot water and drizzle over the rice.

Cover the pot with a lid and cook on low heat for about 30-40 minutes until the rice is fully cooked and fluffy.

Cooking Techniques

Spice Level: