Persian Saffron Lamb Shank and Chickpea Stew
with Dill Rice and Salad
Savour tender sous-vide lamb shanks braised with buttery chickpeas and dried loomi, an essential ingredient in Persian Gulf cuisine, known for its citrusy flavour and smoky aroma.
Cals 1567 · Prot 185 · Carbs 113 · Fat 38
Global Eats
Gourmet
60 min
Savour tender sous-vide lamb shanks braised with buttery chickpeas and dried loomi, an essential ingredient in Persian Gulf cuisine, known for its citrusy flavour and smoky aroma.
Cals 1567 · Prot 185 · Carbs 113 · Fat 38
Global Eats
Gourmet
Ingredients
Lamb
Lamb shank
2 Piece
Chickpeas
240 Grams
Brown onion
1 Piece
Dried lemon
1 Piece
Vegetable oil
1 Tbsp
Turmeric powder
2 Grams
Cardamom pods
4 Piece
Water
500 ML
Chicken stock cube
4*5*9*15*
1 Piece
Saffron Splash
30 ML
Dill Rice
Fresh dill
15 Grams
Fenugreek leaves
1 Gram
Long grain rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Salad
Fresh mint
10 Grams
Lime
1 Piece
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Salt
0.3 Tsp
Olive oil
0.5 Tbsp
Black pepper
0.3 Tsp
To serve
Natural yogurt
4*
170 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 6557 / 1567 |
| Fats (g) | 37.5 |
| of which saturated (g) | 2.4 |
| Carbohydrates (g) | 113 |
| of which sugars (g) | 14.6 |
| Fibers (g) | 10.6 |
| Proteins (g) | 185.3 |
| Salt (g) | 3.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Drain the chickpeas.
- Peel and slice the onion in quarters.
- Finely chop the dill (stems included).
2 Prep dried lemons
- Rinse the dried lemons.
- With one hand, hold tightly and using a fork, gently pierce several holes through the skin and all the way around, 3-4 times.
Tip! Piercing the dried lemons will help them soften and infuse their flavour better while braising in the stew.
3 Make stew
- Heat a large pot over medium-high heat with a small drizzle of oil.
- Fry the onion, turmeric, and cardamom pods for 2-3 min.
- Add the lamb shanks and fry for 3 min until lightly browned.
- Add the chickpeas, measured water, chicken stock cube, saffron water, and dried lemon.
- Cover and cook for 40-45 min, flipping the lamb shanks in between, until it's tender.
Tip! Got an Instant pot or pressure cooker? Cook the shanks on high pressure for 15 to 20 minutes, then allow for a natural release.
4 Cook rice
- Meanwhile, rinse and drain the rice.
- Add the rice, dill, fenugreek, a pinch of salt, and the measured water to a pot with a lid.
- Bring to a boil over a high heat. Lower heat, cover and cook for 12-14 min, until the rice is tender.
- Remove from the heat and keep covered until serving.
5 Make salad
- Meanwhile, pick and finely chop the mint.
- Slice the lime in half.
- Chop the cucumbers into small bite-sized pieces.
- Slice the cherry tomatoes in half.
- In a bowl, combine the mint, cucumber, cherry tomatoes, a pinch of salt and pepper, a drizzle of olive oil, and a good squeeze of lime, to taste.
6 Serve
- Serve the Persian Saffron Lamb and Chickpea Stew on Dill Rice with Shirazi Salad and yogurt alongside.
Tip! For more citrus flavour, give the dried lemon a gentle squeeze in the stew at the end of cooking.
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