Name: Ziba Restaurant ® مطعم زيباs Ziba Lamb Shoulder Recipe
Cook time: 10 h
Total time: 10 h
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 kg lamb shoulder, bone-in; 1 cups plain yogurt (for marinade); 6 cloves garlic, minced; 1 large onion, grated; 3 tbsp lemon juice; 3 tbsp olive oil; 2 tsp salt; 1 tsp black pepper, freshly ground; 1 tsp ground turmeric; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sumac; 1 tsp advieh (Persian spice blend) or baharat; 2 pieces dried lime (limoo amani), pierced; 2 tbsp fresh parsley, chopped (optional garnish); 1 large onion, sliced into rings; 2 medium carrots, cut into large chunks; 2 stalks celery stalks, cut into large pieces; 2 tbsp tomato paste; 500 ml beef or lamb stock; 120 ml white wine (optional); 2 pieces bay leaves; 1 tsp whole black peppercorns; 2 tbsp butter or ghee; 3 cups long-grain basmati rice; 6 cups water (for soaking rice); 1 tsp salt (for rice water); 4 tbsp butter or vegetable oil (for tahdig); 1 pinch saffron, crushed and steeped in 2 tbsp hot water

Method

Lamb & Marinade

Prep the lamb

Pat the 2 kg lamb shoulder dry with paper towels. Trim excess fat but leave a thin layer to keep meat moist. Make several deep slits in the meat so the marinade can penetrate.

Make the marinade

In a large bowl combine 1 cup yogurt, 6 minced garlic cloves, 1 grated onion, 3 tbsp lemon juice, 3 tbsp olive oil, 2 tsp salt, 1 tsp black pepper, 1 tsp turmeric, 1 tsp cinnamon, 1 tsp cumin, 1 tsp ground coriander, 1 tsp sumac and 1 tsp advieh. Mix into a smooth paste.

Marinate

Rub the marinade thoroughly all over the lamb, forcing some into the slits. Place the lamb in a covered container or heavy zip-top bag. Add the 2 pierced dried limes to the container. Refrigerate and marinate at least 8 hours or preferably overnight (up to 24 hours) for best flavor.

Braising & Slow Cook

Preheat & sear

Remove the lamb from the refrigerator 30–60 minutes before cooking to take the chill off. Preheat oven to 130°C (265°F). In a large heavy Dutch oven, heat 2 tbsp butter or ghee over medium-high heat until shimmering. Brown the lamb on all sides, 4–6 minutes per side, to develop color—work in batches if needed. Transfer the seared lamb to a plate.

Sauté aromatics

In the same pot add the sliced onion, carrots, and celery. Sauté 6–8 minutes until starting to soften and pick up browned bits. Stir in 2 tbsp tomato paste and cook 1–2 minutes until fragrant.

Deglaze & assemble

Pour in 120 ml white wine (if using) to deglaze the pan, scraping up browned bits. Let the wine reduce by half (about 2–3 minutes). Return the lamb to the pot. Add 500 ml beef or lamb stock, 2 bay leaves and 1 tsp whole peppercorns. The liquid should come about halfway up the lamb; add a little more stock or water if needed.

Slow-cook in oven

Cover the pot tightly with its lid. Place in the preheated oven and braise slowly for about 7–9 hours at 130°C (265°F) until the meat is fall-apart tender and a fork slides easily into the shoulder. Check at 6 hours: if the surface is drying, baste with braising liquid and ensure liquid level remains adequate. If using a slow cooker, transfer everything to the slow cooker and cook on low for 8–9 hours.

Finish and rest

When tender, carefully lift the lamb onto a cutting board. Tent with foil and rest 15–20 minutes. While resting, skim any fat from the braising liquid. Optionally, reduce the strained braising liquid on the stovetop over medium-high heat until slightly thickened (5–10 minutes) to make a sauce; adjust seasoning with salt and a squeeze of lemon juice to brighten.

Shred or carve

Remove bones and shred the lamb with two forks, or slice thick pieces if preferred. Toss shredded meat with a few spoonfuls of the reduced sauce to keep it moist and flavorful. Garnish with chopped fresh parsley and a light sprinkle of sumac.

Persian Rice (Tahdig) - Ziba way

Wash and soak rice

Rinse 3 cups basmati rice under cold water until water runs clear. Soak the rice in 6 cups cold water with 1 tsp salt for 30–60 minutes; drain well.

Parboil rice (pirashk)

Bring a large pot of water to a rolling boil. Add the drained rice and parboil until grains are tender on the outside but still slightly firm in the center, about 6–8 minutes (test a grain). Drain the rice in a fine mesh sieve and rinse briefly with warm water to stop cooking.

Prepare the pot for tahdig

In a heavy-bottomed pot, heat 4 tbsp butter or oil over medium heat. If making potato tahdig, layer thin potato slices on the bottom; for lavash or plain tahdig, place a sheet of lavash or a layer of rice. Spoon a few ladles of parboiled rice into the pot to form the base layer, then mound the remaining rice into a tall cone.

Steam to finish

Make 6–8 steam holes through the rice cone with the handle of a spoon to allow steam to circulate. Mix a pinch of saffron with 2 tbsp hot water and drizzle some saffron water over the rice for color and aroma. Cover the pot with a clean dish towel and then the lid to trap steam. Cook over medium heat for 5 minutes to build steam, then reduce to very low and cook 35–45 minutes until rice is fully steamed and tahdig is crisp and golden.

Serve rice

Turn the pot upside down onto a serving platter (or invert rice onto plate) to release the tahdig; be careful to preserve the crust. Fluff the rice gently with a fork and transfer to a serving dish alongside the lamb.