Persian cuisine includes a wide variety of ingredients. Herbs are frequently used along with fruits such as plums or pomegranates. Persian meals nearly always have rice and various herbs such as mint, dill, basil and parsley. Feta cheese made from goat or sheep’s milk is another favourite. All this is all served with a flat bread and and a meat or fish dish.
Stews served with rice are very popular and although I have, with this dish incorporated the rice, it could be served separately if preferred.
- 40g butter
- 1 tbsp olive oil
- 2 medium onions, halved and sliced
- 1 kg lamb, cubed
- 2 tsp ground cinnamon
- ¼ tsp saffron threads
- ½ tsp turmeric
- 140g tin of tomato puree
- 1 litre vegetable stock
- 300g rhubarb, cut into 4cm lengths
- 1 large bunch mint, chopped
- ½ tsp freshly ground black pepper
- 2 cups rice
- Melt the butter in the inner pot over a medium heat.
- Add onions and cook until softened.
- Remove the onions and keep.
- Increase the heat to high and add the oil.
- Add about half of the cubed lamb and brown all over (about 5 minutes). Put the browned meat aside and brown the rest of the lamb.
- Return all the meat and the onions to the inner pot and add the cinnamon, saffron threads, turmeric and tomato puree. mix well and cook for 1 minute.
- Add the stock and bring to the boil.
- Add the rhubarb, mint, pepper and the rice.
- Bring back to the boil.
- Put the lid on, turn down the heat to minimum and simmer for 5 min.
- Turn off the heat and place the inner pot into the insulated outer container.
- Shut the lid and leave to thermal slow cook without power for a minimum of 2 hours.
- Serve with flat bread and salad leaves.