👨‍🍳 조리법

1. 1

   Season lamb generously with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear lamb on all sides until golden brown, about 2-3 minutes per side. Remove lamb and set aside.

2. 2

   Add the halved onion, smashed garlic, water, cardamom pods, cinnamon sticks, bay leaves, and 1 tsp salt to the Dutch oven. Bring to a boil, then reduce heat to medium-low and simmer. Skim off any foam that rises to the surface. Add 1 tsp baharat and 0.5 tsp turmeric.

3. 3

   Return the lamb to the pot, ensuring it's mostly submerged. Cover partially and simmer for 1.5 to 2 hours, or until the lamb is very tender. If needed, turn the lamb halfway through. Remove lamb from broth and set aside. Strain the broth through a fine-mesh sieve into a heatproof bowl, discarding solids. You should have about 3-4 cups of broth.

4. 4

   While the lamb is cooking, prepare the rice. In a separate pot or the cleaned Dutch oven, heat butter/ghee and 1 tbsp olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until softened and lightly golden, about 5-7 minutes.

5. 5

   Add the rinsed rice, drained chickpeas, remaining 1 tsp baharat, 0.5 tsp turmeric, 0.5 tsp salt, and 0.25 tsp black pepper to the pot. Stir well to coat the rice and chickpeas with the spices and aromatics.

6. 6

   Add 3 cups of the reserved lamb broth to the rice mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

7. 7

   While the rice cooks, you can broil the lamb shanks for a few minutes to get some charring and extra flavor. Toast the slivered almonds in a dry skillet over medium heat until lightly golden.

8. 8

   To serve, spread the cooked rice and chickpea mixture onto a large platter. Top with the tender lamb shanks. Garnish with toasted almonds and fresh parsley.

   💡 전문가 팁: Serve hot.