Gaardan Recipe

Prepare aromatics and sear lamb

Pat the lamb neck pieces dry and season lightly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a large heavy-bottomed pot over medium-high heat. Add lamb pieces in batches and brown on all sides, about 6–8 minutes per batch. Remove browned pieces and set aside.

Sauté onion and garlic

Reduce heat to medium. Peel and quarter the yellow onion; reserve one quarter for the rice if desired. Add the remaining onion to the pot and cook until softened and translucent, about 6 minutes. Add 6 crushed garlic cloves and cook 1 minute until fragrant.

Build the braising liquid

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen color. Add 400 g chopped whole tomatoes, 1 tsp turmeric, 1/2 tsp ground cinnamon, remaining 1/2 tsp pepper, and the remaining 1 tsp salt. Return lamb to the pot and add 900 ml water or stock and 2 pierced dried limes. Bring to a gentle boil, then reduce to a low simmer.

Slow-cook

Cover the pot partially and simmer very gently for 2.5–3 hours, or until the lamb is fall-apart tender. Check every 30–45 minutes; skim any foam and ensure there is enough liquid—add a little hot water if necessary. Toward the end, taste and adjust salt and spices.

Finish sauce

Once lamb is tender, remove meat pieces to a platter and keep warm. If the braising liquid is thin, increase heat and reduce for 8–12 minutes until slightly thickened. Optionally shred meat from bones and return to sauce to warm through. Stir in chopped parsley if using. Keep warm until serving.

Rinse and soak rice

Rinse 3 cups basmati rice under cold water until water runs clear. Soak the rice in cold water for 30 minutes, then drain.

Prepare beans and dill

If using fresh broad beans, blanch them in boiling water 2–3 minutes, drain and remove outer skins. If frozen, thaw and rinse. If using dried dill, toast briefly in a dry pan to refresh flavor. Chop fresh dill if using.

Sauté aromatics and beans

In a large saucepan, heat 4 tbs oil or butter over medium heat. Add the grated medium onion and sauté until golden, about 8 minutes. Add 2 minced garlic cloves and 1 tsp turmeric and cook 1 minute. Add the broad beans and cook 2–3 minutes to combine flavors.

Par-cook rice

Add the drained rice to the saucepan and gently stir to coat with oil and aromatics for 2 minutes. Add 6 cups water and 2 tsp salt. Bring to a vigorous boil, then cook uncovered until rice is about 70% cooked — about 6–7 minutes (grains should be soft on the outside but still slightly firm inside). Drain the rice in a fine-mesh sieve.

Layer rice with dill (steam finish)

In a clean large pot, melt 2 tbs butter and spread a small amount of cooked rice on the bottom to form an initial crust. Add a layer of half the drained rice, sprinkle half the dill and half the bean mixture, then repeat with remaining rice, dill and beans. If using saffron, drizzle saffron water over the top in a few spots.

Steam for tahdig and finish

Cover the pot lid with a clean kitchen towel (or use a tight lid) and cook over low heat for 35–45 minutes to steam the rice and create a golden tahdig (crispy bottom). After 35 minutes, check by lifting the edge; if too soft, continue cooking in 5–10 minute increments. When done, turn off heat and let rest 5 minutes, then invert onto a serving platter so the tahdig is on top (optional).

Arrange a generous mound of baghali rice on a large serving platter. Place the slow-cooked lamb neck pieces alongside or on top of the rice. Spoon some of the reduced braising sauce over the meat and rice. Serve with yogurt or mast-o-khiar and lemon wedges and garnish with fresh herbs to taste.