Persian Saffron-Braised Lamb Shank with Jeweled Rice

By Culiora

Tender lamb shanks are gently braised in an aromatic broth infused with saffron, turmeric, and dried Persian limes until meltingly soft. They are served alongside jewel-toned basmati rice studded with tart barberries, slivered pistachios, almonds, and candied orange peel.

• Servings: 4
• Prep time: 35 min
• Cook time: 150 min
• Total time: 185 min

Ingredients

• 4 pcs lamb shanks (about 350-400 g each)
• 2 tbsp olive oil
• 2 pcs large yellow onions, thinly sliced
• 4 clove garlic cloves, minced
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp saffron threads, ground and bloomed in 3 tbsp warm water
• 3 pcs dried Persian limes (limoo amani), pierced with a fork
• 2 tbsp tomato paste
• 700 ml beef or lamb stock
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 400 g long-grain basmati rice, rinsed until water runs clear
• 50 g dried barberries (zereshk), rinsed and drained
• 1 tbsp sugar
• 30 g unsalted butter
• 30 g slivered almonds
• 30 g slivered pistachios
• 2 tbsp candied orange peel, finely julienned
• 1/4 tsp saffron threads, ground and bloomed in 2 tbsp warm water
• 2 tbsp salt (for boiling rice water)

Instructions

1. Pat the lamb shanks dry with paper towels and season evenly all over with 1 tsp salt and 1/2 tsp black pepper.
2. Heat olive oil in a heavy Dutch oven or large casserole dish over medium-high heat. Sear the shanks until deeply browned on all sides, about 8-10 minutes in total, working in batches if needed. Remove the shanks to a plate.
3. Reduce the heat to medium. Add the sliced onions to the remaining fat and cook until soft and golden brown, about 10-12 minutes. Add the minced garlic, ground turmeric, ground cinnamon, and ground cardamom; cook for 1 minute until fragrant.
4. Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Pour in the stock and half of the bloomed saffron water (reserve the rest for the final braising sauce finish), scraping up any browned bits from the bottom of the pot.
5. Return the shanks and any resting juices back to the pot. Add the pierced dried limes, submerging them in the liquid. Bring to a boil, then cover with a tight-fitting lid, reduce heat to low, and simmer gently for 2 to 2.5 hours until the meat is completely fork-tender.
6. Meanwhile, soak the rinsed basmati rice in salted lukewarm water for 30 minutes, then drain. Bring a large pot of water to a rolling boil with 2 tbsp salt. Add the soaked rice and parboil until the grains are tender on the outside but still firm in the center, about 6-7 minutes. Drain and rinse briefly with warm water.
7. Line the lid of your rice pot with a clean kitchen towel. In the empty pot, melt 15 g butter over medium-low heat. Mound the parboiled rice into a pyramid shape, poke 3 steam holes through the mound with the handle of a wooden spoon, cover tightly with the towel-lined lid, and steam on low heat for 30 minutes until fluffy.
8. While the rice steams, melt the remaining 15 g butter in a small pan over medium-low heat. Add the barberries and sugar; sauté gently for 1-2 minutes until plump and glossy (do not burn). Stir in the slivered almonds, pistachios, candied orange peel, and the bloomed saffron water prepared for the rice. Remove from heat immediately.
9. Once the lamb is tender, uncover the pot, discard the dried limes, and stir in the reserved bloomed saffron water from the braise. If the sauce is too thin, simmer uncovered for 5-7 minutes over medium heat until reduced to a rich, glossy gravy. Taste and adjust seasoning if needed.
10. To assemble, spread the fluffy steamed rice onto a wide serving platter, fold through half of the warmed jeweled nut and barberry mixture, and arrange the tender lamb shanks on top. Spoon a few ladles of braising sauce over the meat and scatter the remaining jeweled fruit and nut mixture across the top before serving.