Counter 04 · Lamb & Goat
Saffron Rice with Lamb Shank and Crispy Onions
Slow-braised lamb shanks buried in a Persian-style steamed saffron rice with a golden tahdig crust, topped with deep-fried onions and toasted slivered almonds.
- Prep
- 45 min
- Cook
- 3 hr 30 min
- Serves
- 4
- Level
- Hard
Persian cooks steam rice with patience, and the reward is a crisp golden crust called tahdig at the bottom of the pot. Here that rice becomes a bed for shanks braised with turmeric and dried lime until they almost fall apart. Bloom the saffron in hot water with a pinch of sugar for twenty minutes for maximum color. Fry the onions low and slow until evenly amber; rushing them gives bitter black edges. Wrap the lid in a towel while the rice steams so condensation does not drip back and turn it soggy.
Method
-
Place the shanks, turmeric, dried limes, quartered onion, pepper, 2 tsp salt and water to cover in a heavy pot. Simmer covered until very tender, 2 1/2 to 3 hours. Keep warm in the broth.
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Steep the saffron in 1/4 cup hot water for 20 minutes.
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Heat the oil in a small saucepan to 325 F and fry the sliced onions in batches, stirring, until evenly amber, 12 to 15 minutes. Drain on paper towels. Fry the almonds in the same oil for 60 seconds until pale gold.
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Boil the drained rice in 3 quarts of water with the remaining salt for 6 minutes, until soft outside with a firm core. Drain.
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Pour 3 tbsp butter and a spoon of saffron water into a nonstick pot. Mound the rice in, poke 5 holes with a spoon handle, drizzle the remaining butter, wrap the lid in a towel and cook 10 minutes on medium, then 40 minutes on low.
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Spoon the rest of the saffron water over the top layer of rice and gently fold a few streaks through.
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Pile the rice in a serving dish, set the shanks on top, break the tahdig crust into shards around the edge and finish with fried onions and almonds.
