1 cup thinly sliced onion
1 tbsp ground ginger
1 fresh or dry red chillie
500gm/1lb lamb pieces in 2 inch squares
1 tsp salt
1 cup yogurt
mixed with 1 tsp advieh or
a mix of 1/4 tsp clove, 1/4 tsp nutmeg + 1/2 tsp cinnamon powders
1 cup water
1 cup rice - cooked until al dente`
3 cups finely shredded or sliced potatoes cooked in 4 tbsp oil and butter and salted 1 tsp.
1/4 tsp crushed saffron in 1/4 cup warm milk
1/2 cup chopped pistachio
1/2 cup zereshk barberries - rinsed
In a pan heat the oil and butter and cook the onion until a pale golden brown. Add the ginger, lamb and salt and cook until the meat is browned all over. Do this on a medium heat for about 20 minutes.
Add to this the yogurt mixture thinned down with a cup of warm water. - This will help prevent the yogurt from curdling.
Cover and cook until the meat is tender. Allow a thick gravy to remain approximately 1 1/2 cups.
Prepare the rice
Boil 4 cups of water and 1 tsp of salt. Add the washed cup of rice. Bring it to a boil until just cooked. Do not over cook. Rinse it out and leave on a flat platter to cool.
Prepare the potatoes
In a flat pan heat the oil and butter and lay out the potatoes to cook with a teaspoon of salt. Cover the pan, do not stir the potatoes it needs to get a crust. Assemble Lightly oil the pot or a non stick spring form pan or a ring mould.
If you are inverting as per the recipe
Press down the potatoes crust side down.
Layer with half the rice. Press down.
sprinkle the Pistachio and Zereshk berries
Top with the meat and gravy
Press down the remainder of the rice.
Make holes in it with the back of the spoon.
Pour the saffron in the holes.
Seal tightly with parchment paper and a lid.
Simmer on the stove for 30 minutes. Turn the stove off. Leave for 15 minutes. Overturn on a plate and serve.
Noosh e jan!