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1
Soak the kidney beans in cold water and 1 teaspoon of salt for 8-10 hours.
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2
Trim the fat off the lamb shanks and add them to a pressure cooker.
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3
Cut the onion into 8 pieces and add to the pressure cooker.
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4
Add salt and pepper and mix contents of pressure cooker well.
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5
Place a loose lid on the pressure cooker and cook on low for 20 minutes, stirring every 5 minutes to insure the lamb and onion don't burn.
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6
After the 20 minutes, add just enough water to cover the lamb and onion.
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7
Place the pressure cooker lid on and turn the heat to high. Continue to cook until the contents of the pressure cooker start to boil.
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8
Reduce the heat to medium and cook for 20 additional minutes.
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9
While the lamb is cooking, use a fork to poke a few holes into the dried limes. Note: These can be purchased at Middle Eastern stores or online.
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10
Chop the parsley and leeks very finely. Set aside.
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11
Soak the fenugreek in 1 cup of water. Set aside.
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12
Drain the kidney beans.
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13
Turn the heat off the pressure cooker and slowly release the steam.
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14
Add the dried limes and kidney beans.
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15
Place the lid back on the pressure cooker and bring to a boil. Reduce heat to medium and cook for 10 additional minutes.
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16
Add 1 tablespoon of vegetable oil to a large skillet. Fry the parsley, leeks and drained fenugreek for 10 minutes or until their volume has reduced in half.
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17
Add the herbs and turmeric to the contents of the pressure cooker. Replace the lid and bring to a boil. Reduce the heat to medium and continue to cook for an additional 10 minutes.
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18
Serve in individual bowls, topping each with 1 tablespoon of lime juice. Spoon the stew over Saffron rice with Tahdig (recipe follows).
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19
Rinse the rice with cold water repeatedly until the water coming off the rice is clear. Note: This can take up to 10 rinses.
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20
Place the rice in a large bowl and add 1 tablespoon of salt and enough water to completely submerge the rice. Be sure your water level is 1-2 inches above the rice. Let the rice sit covered for 8-10 hours.
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21
Drain the rice and place it into a large pot. Add 2 teaspoons salt and enough water to cover the rice.
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22
Bring to a boil over medium-high heat and continue to cook until the water on the top boils off. Remove the rice from the heat and rinse under cold water to stop the cooking. Note: The rice will not be totally cooked at this point.
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23
Heat a separate pot over low heat for a few minutes. Add olive oil. Be sure the oil covers the entire bottom of the pot.
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24
Spread half of the partially cooked rice evenly over the bottom of the pot, packing it down tightly. Loosely add the rest of the rice to the pot.
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25
Bring 1 cup of water to a boil.
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26
Grind the saffron with a mortar and pestle. Add 1/2 cup of boiling water to the saffron and stir well.
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27
Pour the saffron water over the rice.
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28
Using the handle of a spatula, poke 4 holes into the rice. Be sure that these holes go all the way down to the bottom of the pot as this will allow steam to escape.
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29
Use the remaining 1/2 cup of boiling water to rinse any remaining saffron from the bowl and pour it over the rice.
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30
Divide the 2 tablespoons of butter into 4 pieces and place over top of the rice.
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31
Place paper towels over the top of the pot to catch the condensate. Place the cover tightly over the top of the pot. Simmer for 30 minutes.
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32
After 30 minutes, increase the heat to low and cook for 20 additional minutes. This will create the crunchy rice on the bottom of the pot (Tahdig).
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33
Gently scoop the loose rice out of the pot.
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34
Loosen the sides of the crunchy rice with a butter knife. Place a plate on top of the pot and flip the tahdig onto the plate.
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35
Serve the tahdig immediately with the Basmati rice and Ghormeh Sabzi.
