Persian lamb stew

A bit of a throw-together but got the thumbs-up and 'again' from most of the kids so here we are:

Lamb stew

Into the pressure cooker for an hour: 

Lamb - leg or shoulder or something, preferably with a bone in 

Garlic

Onions

Turmeric

Pickled lemons

plenty of salt

(first cook)

Take out, chop lamb a bit, take the bone out. Add: 

Aubergine (chopped) 

Mint

Parsley

Fenugreek (soaked) 

(second cook for about 30 mins) 

Could have used a bit of a reduction at the end but the cooker was playing up and time running out so didn't bother. Even with very runny sauce was delicious. Goes nicely on rice. 

Persian Rice

(this recipe is straight from Cooking and Cooking website - but the picture's mine, plus I failed on the Tah deeg. Plus I put zereshk in mine here.) 

2 1/2 cups (about 450 g) uncooked basmati rice

vegetable oil

1/3 cup butter (more or less depends on your taste)

1/4 teaspoon ground saffron

thin bread, or sliced potato, or just omit and use the crunchy rice

salt

Dissolve ground saffron in 2 tablespoons of boiling water and set aside (click for How to Use Saffron).

Place the rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear. Then soak rice in salted (with 2 tablespoons salt) lukewarm water for at least one hour.

Drain the soaked rice and set aside.

Meanwhile, pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat. Add rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 5 minutes, stirring once or twice. Remove from the stove; drain the rice in a colander.

Pour 6 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

Pour rice into the pot, over the bread; try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice.

Pour 2/3 cup water over the rice. Then drizzle with 7 tablespoons oil. Put the lid on and cook over medium heat until it begins to steam. Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat. Reduce heat to low and cook for approximately 35-45 minutes.

When rice is ready, in a small bowl combine dissolved saffron with 4-5 tablespoons of cooked rice (using for garnish) and set aside.

Melt the butter and pour all over the rice. Remove pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments. Transfer the cooked rice to a serving dish and garnish with rice and saffron mixture. Your Persian rice is ready!

Finally, for Tah-deeg; carefully remove the crusty bottom with a spatula in one whole piece.

Serve immediately.

Ghalieh Mahi (Persian Fish Stew)

(Again, recipe is straight from Cooking and Cooking but pic is mine.)

400 g fish fillets

200 g fresh coriander, finely chopped

3 tablespoons dried fenugreek

1 medium onion, finely chopped

10 garlic cloves, minced

100 g tamarind pulp or tamr hendi (you can find in Iranian stores)

1 teaspoon turmeric powder

1 tablespoon all-purpose flour

canola oil

1/2 teaspoon red pepper (more or less depends on your taste)

salt to taste

Soak the dried fenugreek in 3 tablespoons water for 15-20 minutes or until all liquid is absorbed. Set aside.

Meanwhile, wash the fish fillets and pat dry. Season both sides with salt and pepper. In a frying pan, heat 2 tablespoons oil over medium heat. Lightly sauté the tilapia pieces on all sides, about 2 minutes per side. Place them on a paper towel to absorb the extra oil. Set aside.

Heat 3 tablespoons canola oil in a pot over medium heat. Add the chopped onions and saute until softened, about 8-10 minutes. Add the garlic and turmeric powder; saute for 1 minute. Add the coriander and fenugreek to the pot. Saute for about 8 minutes over medium heat or until herbs are fragrant.

Then add half of the tamarind paste, 1 2/3 cups water, salt and red pepper. Cover the pot and bring to a boil. Reduce heat to medium and simmer for 35 minutes.

Then dissolve flour in 1/4 cup of cold water; pour into the stew and stir well. Taste and adjust seasonings. Depending on your taste; add more tamarind paste, for more sour flavour (I added all the tamarind paste) or add more red pepper for spicier stew.

Gently place the tilapia pieces in the stew. Cover the pot and cook for another 30 minutes over medium-low heat. Do not stir the stew.

Place the Ghalieh Mahi stew in a serving bowl and serve with Persian Rice.

Serve with Persian rice.