Iranian lamb recipes
18 Iranian lamb recipes, each written for this site and each saying what its method turns on.
- Abgoosht, sourced from Iran. It is cooked in one pot and then strained, and the solids are pounded into a second course. Lamb.
- Ash-e Doogh, sourced from Iran. The yogurt is the liquid rather than a finish, so it is tempered before it is heated. Lamb, Egg.
- Baghali Polo, sourced from Iran. The beans are boiled in the rice water and the dill is layered in dry. Lamb.
- Bonab Kababi, sourced from Iran. Three ingredients and no pepper, made as one enormous skewer rather than several small ones. Lamb.
- Bozbash, sourced from Iran. The green version of the mashed stew: herbs and leeks where the other has potato and tomato. Lamb.
- Chelow Kabab, sourced from Iran. The skewer is laid on the rice and pulled out from under a piece of flatbread held on top of it. Beef, Lamb.
- Dopiaza, sourced from Iran. The onions go in twice, boiled into the sauce and then fried on top. Lamb.
- Gerashi Yogurt Kebab, sourced from Iran. The cubes are spread on a cloth to dry before the yogurt goes on, and then marinated for at least a day. Veal, Lamb.
- Gheimeh, sourced from Iran. The potatoes are fried separately into crisp straws and go on at the table. Lamb.
- Ghormeh Sabzi, sourced from Iran. The herbs are fried slowly until they darken and smell nutty, and that is most of the flavour. Lamb.
- Gondi, sourced from Iran. Chickpea flour binds it instead of bread or rice, and cardamom is the only spice in it. Chicken, Veal, Lamb.
- Kabab Barg, sourced from Iran. The meat is cut into thin strips, which is what barg means, and marinated in olive oil rather than yogurt. Beef, Lamb.
- Kabab Koobideh, sourced from Iran. The mince is kneaded semi-frozen so the fat stays in separate particles and bursts as pockets of juice. Lamb.
- Khoresh Bademjan, sourced from Iran. The aubergines are salted, fried and added at the end so they keep their shape. Lamb.
- Khoresh Karafs, sourced from Iran. It is soured with verjuice and the celery is the bulk of it rather than a flavouring. Chicken, Beef, Lamb.
- Loobia Polo, sourced from Iran. The meat and beans are cooked to a finished stew before any rice touches them. Beef, Lamb.
- Piti, sourced from Iran. It is baked in sealed individual crocks under a lump of tail fat. Lamb.
- Tahchin, sourced from Iran. The rice is bound with yogurt and egg so the base sets into a slab you can cut. Chicken, Lamb, Egg.
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