Biryani-ye Barreh (bir-YAH-nee-ye BAR-reh)
Persian Layered Lamb and Rice Feast
Savor the splendor of Persian cuisine with this Lamb Biryani, a dish that interweaves the robust flavors of lamb with the delicate grains of basmati rice. This culinary tapestry, seasoned with aromatic spices, is a celebration of taste and texture that has been cherished across generations.
Recipe Directions
On the day before, take the 1/2 cup of dried peas and soak in cold water. Put aside.
Take the minced ginger, garlic, sea salt, coriander seeds, cinnamon, cumin, ground turmeric, black peppercorns and cardamom pods, into a spice grinder, and blend into a paste. Add paste to cup of yogurt and cover the lamb in this mixture, covering the bowl. Place in fridge overnight.
Once the meat has been marinated properly, take meat and place into stockpot. Cook on low-medium heat until browned, then reduce heat to low, adding the dried peas and cover. Cook for 2 hours.
Once the meat has around 40 minutes left, start on the rice. You’ll submerge the 2 1/2 cups of basmati rice in water for 30 minutes.
Once the 30 minutes is past, drain the rice and boil 4 cups of water. Add the rice to the boiling water and cook for 5-7 minutes. Add the bay leaves, cloves, salt and cinnamon stick to the mixture, and leave covered until it’s time to add to curry.
In a separate pan, take the sliced onion and olive oil, and cook the onions until they are slightly brown and soft. Place aside.
Once the meat is done stewing, give it a quick stir, then take the rice mixture and add half of it as a layer to the curry, packing it down. Top the layer with half of the onions, mint leaves and cilantro leaves. Add remainder of rice and onions.
Cover the stockpot and cook for an additional 30 minutes on low heat. The moisture from the lamb will move up the rice, covering it all in juices.
Remove from heat and stir. Cover the pot again and allow the rice to rest for 15 minutes.History
Biryani is more than just a dish; it's a historical narrative on a plate, embodying the culinary dialogue between Persian culture and the various influences that have shaped its cuisine. A dish often reserved for special occasions, Lamb Biryani is a luxurious expression of hospitality and the art of Persian cooking.
Ingredients
Lamb Curry:3-5 kg Lamb Leg or Shoulder, cut into stew meat
1 tbsp minced ginger
4 garlic cloves
2 tsp sea salt
1 tbsp coriander seeds
½ tsp cinnamon
½ tsp cumin
1 tsp ground turmeric
2 tsp black peppercorns
8 cardamom pods
1 cup natural yogurt
1 medium onion, sliced
1 tbsp olive oil
½ cup dried peas
Rice:
2½ cups basmati rice4 dried bay leaves
6 cloves
1 cinnamon stick
3 tsp sea salt
1 cup roughly chopped mint leaves
1 cup roughly chopped coriander (cilantro) leaves
