Zereshk palaw ba gusht

Rice and Lamb with Chickpeas and Barberries

 

¾ cup dried chickpeas, soaked
 

Lamb Braise
2 Tbsp. oil
1-pound boneless leg of lamb, cut into ½-inch pieces
1 medium yellow onion, finely chopped
4 garlic cloves, peeled and chopped
2 ½ tsp. kosher salt
1 tsp. freshly ground pepper
½ tsp. turmeric
1 tsp. ground cinnamon
1 tsp. ground cardamom
1 tsp. ground cumin
1 Tbsp. tomato paste
¼ tsp. ground saffron threads dissolved in 1 Tbsp. orange-blossom water (optional)
Zest of 2 oranges
1 ½ cups water
 

Rice
Water
2 Tbsp. salt
2 cups basmati rice, soaked for 30 minutes, drained
½ cup oil or butter
 

Barberries, Raisins, and Almonds
Water
Oil
1 Tbsp. lime juice
1 ½ cups dried barberries or cranberries, picked over, soaked in cold water for 15 minutes, drained, and rinsed thoroughly
1 cup raisins
¼ cup sliced almonds
 

Garnish
¼ cup sliced pistachios
¼ cup dried rose petals

1. For the lamb braise: Heat the oil in a medium-size cast-iron pot over medium-high heat. Add the lamb, onion, and garlic and sauté for 10 to 15 minutes until golden brown and all the juices have been
absorbed. Add the chickpeas, salt, pepper, turmeric, cinnamon, cardamom, cumin, tomato paste, saffron-orange-blossom water, and orange zest and sauté for 2 minutes. Add 1.5 cups water and give the pot a stir. Boil, simmer, cover, cook 1.5 hrs until tender.

2. Rice: In a large nonstick pot, bring 6 cups water and salt to a boil. Add the rice and boil for 6 to 8 minutes, until all the rice rises to the surface. Drain and rinse with 2 cups tap water. In the same pot,
pour ¼ cup oil (or butter) and ¼ cup water and return the rice to the pot. Pour another ¼ cup oil (or butter) and ¼ cup water over the rice. Wrap the lid with a dish towel and cover tightly. Cook for 45 minutes over medium-low heat.

OR

make rice and add 2 tbsp butter

 

3. For the barberries: Heat ¼ cup water and 1 Tbsp. oil over medium heat and sauté the barberries for 4 minutes. Transfer to a bowl and set aside.
4. For the raisins: Heat ¼ cup water, 1 Tbsp. oil, and 1 Tbsp. lime juice over medium heat, sautéing the raisins for 1 minute. Transfer to another bowl and set aside.
5. For the almonds: Wipe out the skillet and heat 1 tsp. oil in it, sautéing the almonds for 1 minute, until lightly golden. Transfer to a bowl and set aside.
 

6. To serve: On a large serving platter, gently place alternating layers of rice, lamb, and chickpea braise to form a pyramid. Garnish with barberries, raisins, almonds, pistachios, and rose petals

 

Source: "Dining with the Sultan: The Fine Art of Feasting" by Najmieh Batmanglij from LACMA