Lamb with jeweled rice

Lamb with jeweled rice
Originally uploaded by gay.goy.gourmet
The basics of jeweled rice are here (I always include barberries / zereshk, and a tiny amount of rose water. And scott believes there is no such thing as too much cardamom). The stewed lamb is sort of a combination of this beef sukka recipe and this afghan lamb one. I included spinach, tomatoes, and coconut milk.

1 comment:

Gordon said...

Scott is not an economist or anything close to one, I trust. Cardamom is an expensive good.