Description
Crispy lamb shanks spiced with warmth and served atop saffron-infused rice gilded with ghee. Aromatic whole spices and floral saffron create a rich, exotic Persian-inspired meal.
Ingredients
2 Lamb shanks
1 teaspoon Turmeric powder
½ teaspoon Black pepper
1 teaspoon Chilli powder
1 teaspoon Paprika
1–2 teaspoon Salt
½ teaspoon Cumin powder
1 teaspoon Garlic powder
½ teaspoon Coriander seeds ground
½ teaspoon Ginger powder
¼ Cooking oil
2 cups Rice washed
2 tablespoon Ghee or butter
1 teaspoon Saffron thread crushed or turmeric
½ Onion sliced or diced
2–3 Bay leaves whole
5–7 Cardamom seeds whole
½ teaspoon Fennel seeds optional
1 teaspoon Coriander seeds whole
½ teaspoon Anise seeds optional
3–4 cups Water or broth plus ¼ cup
Salt to taste
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix lamb shanks with turmeric, black pepper, chilli powder, paprika, cumin, garlic powder, coriander, ginger, and salt
Heat cooking oil in an ovenproof skillet; sear lamb until golden, then roast for 35–40 minutes until tender
Meanwhile, in a pot heat ghee, sauté onion, add whole spices, rice, saffron, liquid, and salt
Simmer covered until rice is tender, then fluff with a fork
Garnish rice with toasted whole spices and serve lamb over rice
Notes
Turmeric can substitute saffron for color
Use coconut oil for vegan/vegetarian version
Add raisins or tomatoes for flavor variation
- Prep Time: 30
- Cook Time: 50
- Category: Dinner
- Method: Roasting & Steaming
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 350mg
- Fat: 38g
- Saturated Fat: 20g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg