Justine!!! I just made this dish and the Jewelled rice for a dinner party of 8 Iranians (plus 3 children) and it was a massive winner! Everyone was Raving about how amazing it was! You’re awesome and will definately be trying more of your recipes 🙌
Just wonderful! Great homage to Persian Cuisine and lovely to see you have made minor modern-easy-international modifications here and there too. Way to go young lady. Thumbs Up
That dish is looking great and I have to try it out for myself. I am glad that the recipe is online where we can download and save it. I thank you all for sharing it with us.
for the first time i watch a foreign lady cooks iranian food and she's telling others that iranian food are one of her favorites!!! thank you for your cooking and innovation in recipe. i want to invite you to Iran plz be my guest to see much more of our country and culture 💜
Thank you for this. This is a very nice "Iranian Influenced" dish. Please ignore the stupid comments as most of these people are just upset that they don't have your kitchen lol
She was clearly inspired by Persian cuisine, which as an Iranian I find very flattering! She just made her own version of the lamb and rice, that's all. I don't think she is trying to say this is how Iranians cook lamb and rice; because we do take our way of cooking very seriously and we don't like false advertising. Perhaps it would've been better to call it Iranian Inspired Lamb Shanks with Jewelled Rice!
If you don't mind this is my Comment: This is definitely Not the way I ever seen Iranians cook this in or out of Iran up until this ! But is very interesting twist on an Iranian dish and looks absolutely delicious and I love to try it too. Couple of tips as an Iranian , soak the almonds in hot water for a few minutes and skin them off you can even slice them looks better and trust me tastes better as the skin can be tough once cooked . Saffron grinded (ground) , in peril and mortar wit a help from a sugar cube ,releases more flavour and colour too.
Wow!!! This was the most delicious food that I had in my 20 years of food making! I am going to make this food at least once every month! I have tried all different way to make Lamb shank based on different country way to do it but yours way to do it as Persians is the most and the best way to make it! Thank you and regards from me and my family:)
I think she did a awesome job, She developed Persian food into the different level. The way she cooked lambs shank seems so tasty and wonderful. And also she cooked the rice in darbary (درباری) style. I really really love it. Lady you did fantastic cooking with Persian ingredients. Keep on rocking.....
THIS LOOKS PERFECT!!!!!! For sure I am proudly call that food an Iranian lamb shack jeweled rice. Though it is the innovative one, but who cares how close it is to the traditional one.
Lady, you have a nice personality as well as the explanation and presentation. The recipe itself is very lengthy and hard for a lazy fellow like me, I can afford and prefer to get it ready cooked in some nice restaurant, but honestly I enjoy watching the cooking and it watered my mouth ... Yummmmmmy. Thanks for it. Thumbs UP.
Good job my dear : I am also Persian and I would love this style of your cooking .Also I should say with all the due respect to the traditional Persian or Iranian cooking , even though this is different than the traditional way they cook ,it does't hurt some times do a variety .Thanks again and I like your accent .
Thank you for all comments positive or negative,these are all freedom of speech.With due respect to Iranians cookings,this is how the rest of the world are trying their level best to taste foods of other countries n understand foreign food culture positively.Let say we have in our own country 100 professional chef for example say in Iran,Pakistan,China,UAE etc..I don't think each n everyone of the 100 of those Chefs or Traditional chef have the same receipts or style of cooking.Everything come back to basic:The Taste of the food itself n familiarity of the person who consume it.So we as the next generation of consumers are trying our best to copy what have been passed on from our great.great grand parents.Say for example.700 hundred years ago our great.great Grand put in 12 types of spices n 6 types of fruits in his/her cooking n the next 99 great Grand Parents of another families for reasons best known to themselves add in or less out the receipts in their cookings..So how n which cooking is the traditional one out of the 100 traditionals.We don't know for sure,right?Always remember innovations.Some people like certain spices n some not,some ommit certain receipts n some add in to taste,some wanted the cooking to be boiled,fried,grilled,ovened or half n half n some not etc.For every generation ,traditional or innovative,it is about taste of the food itself from the first time the Cave men learn n start to cook for himself n families....Remember men start to add in receipts after so many thousand years eating raw meat in caves n jungles n one day by accident he found animal meat half cooked made by burning forest fire n exclaimed." Oh God...Its delicious meat..." That is how the stories continue....The next 99 person also in the same condition found the half cooked meat....we are still ordering Cavemen food at the Restaurants around the world...Telling the Restaurant's Attendant "I want my beef half done n put some pepper ,please.Some carrot maybe?.No,thanks.The cavemen gradually ate many types of roots including carrots n added in pepper,onions,chilli,cinamon n various spices to the cooking.To the Iranians with due respect,we as the next fellow humans would like to sample a few plates of delicious food around the world n the only way is to through You tube hoping that it is the original taste of Iranian foods made by Non Iranian.We would suggest that the receipt n cooking are home made from n by Iranian or Persians n into You tube in English language so that all can have taste of persian foods while far away from Iran or Iraq or Persia.This also goes with other countries having arabic,urdu,tamil,spainish etc as their national language to write or present your receipts in English .Always be proud of your country's delicious foods n share them with your You tube friends.We very much appreciate that.Thank you again.All the best.
You have done a beautiful job young lady. It looks delicious and I'm definitely going to try to make it. Love the use of Pomegranates in the rice! Now, for those people below with their pessimistic comments, try to learn and be open to new ideas and you will see that you will benefit from it. You will be surprised. Open up your mind, it won't hurt a bit! Different is good.
I am married to a Persian man. This is what I regularly order in every Persian restaurant I have been to in Melbourne. Needless to say Iranians are dedicated to their way of life - cooking, traditions etc. I love what you have made. I will definitely be trying it but won’t be calling it a Persian dish anytime to avoid stepping on toes. The authenticity is lost when there are way too many elements that will confuse the palate that is used to the lamb shanks and polos cooked a certain way.
i like how you've used persian flavours and given it a creative spin! keep up the good work . I visited Iran earlier this year and wow was the food amazing..
Great recipe. Great take on a traditional dish. just a few tips I know that will make your dish THAT much better. I have made this recipe many times and trial and error has thought me lots: you never add salt to ur meat at the beginning of the cooking process. that will make ur meat very tough. just like you saw in the video, the top of the meat looked like the moisture was taken away from it and it looked a tiny bit rough right after frying them. that should not happen. in this dish, you only add salt at the very end and u add it to the broth, not the meat itsef and once u boil it all at the end, it will flavour the meat beautifully. One more thing, you never add safron to ur broth and let it boil and cook for that long. saffron can make ur food taste a little bitter if it is cooked with it. add the saffron right at the very end of the cooking process right as u are about to serve it. that way the saffron will preserve its color, still give its beautiful flavour without making ur food bitter. One last tip: use cinnamon sticks instead of the powder. While i’m not the hugest fan of adding cinnamon in this dish, I have realized that if you add the powder, it makes your dish way too dark and overpowers the other flavours whereas if you add the sticks, it will still give u the nice flavour while ur food maintains its color. lots of love from Toronto❤️🌹
Thank you very much for making this and putting it on you tube. I love to watch these cooking shows as I always learn something! I've been wanting to know how to cut and use a pomegranate for years. How to get the seeds out. I LOVE the bottled POM juice. I am making my lamb shanks now. I can't afford the luxury of saffron however; and don't know where to get it here. There is no whole foods here even.
Lovely recipe thank-you, I will use it, it's well worth exploring. I think though with one or two easy modifications or extensions to your method IMO this could be truly spectacular. You need that sticky dark caramelisation to work for you every step with the meat and onions etc. So the end result is a lovely gooey glaze rather than watery light stew, but tastes do differ of course. The rose water I would use to cook the rice. The rice is just perfect as it is otherwise, you want that contrast of fresh lively virginal with the dark rich and swarthy fruity spiced lamb. So my take on it. Your onions ( Echalions or shallots are the ticket) are left whole, just lightly peel off the first layer dry skin if you like. Throw them in a heavy cast iron pot with lid, add as much whole garlic as you like. Add the meat and season and spice everything mixing around with olive oil till everything is coated and glorious. Whack that into the oven, open, on a very high heat. Twenty to 25 minutes in total, turning everything half way. Everything must look rich roasted and sticky, onions garlic meat. When this is done take out the oven turn in your herbs to marry with the oils then deglaze with your fruit juices, reducing the liquid back in the oven. This concentrates the citrus but also gets rid of too much acidity and melds the savoury lamb juices and onion garlic caramelisation. When it's all sticky and looking even more gorgeous pour in your stock, taste for seasoning. This can then go back into a very, very low oven, lid on this time, for about two hours. Good time to cook the rice or play with the parrot, have some mint tea. Also a good idea to add your raisins as dry in the rice they're maybe a bit tough. Keep some stock mixed with some deglazed reduced juice from the pot for topping up the meat halfway as even with the lid on the liquid vanishes slowly. Once spoon tender remove the meat and put somewhere warm and covered and reduce the juices gently left in the pot until thick and velvety. This is the time to make up the cooked rice, blanched roughly crushed almonds are a personal preference here...........so basically the same as what you did but layer that loveliness to a concentrated scrumptiousness instead. I would also use fresh coriander instead of parsley, maybe some dried ginger which just adds a warmth to all that sweetness, pinch or two of lime powder to balance, sprinkle of black cardamon pods....... tweaking is the personal touch to these dishes which everyone does just slightly different, there is also a vast array of Persian magical spices and herbs to choose from of course.
Looks delicious - I shall try it. I think I shall try your method of rice cooking as I find persian rice rather difficult and time consuming...so I never make it! (just eat it when my mom makes it) thanks
mmm next time try using "zereshk" instead of pomegranate. i believe it is the jewel you are looking for. perfect sweet and sour taste. Never seen authentic persian rice served with fresh pomegranate before.
Justine!!! I just made this dish and the Jewelled rice for a dinner party of 8 Iranians (plus 3 children) and it was a massive winner! Everyone was Raving about how amazing it was! You’re awesome and will definately be trying more of your recipes 🙌
Just wonderful! Great homage to Persian Cuisine and lovely to see you have made minor modern-easy-international modifications here and there too. Way to go young lady. Thumbs Up
Reza Hamidi it was definitely more rustic than the typical Iranian boghali polo. Still she's trying. Good on her!
@@Jayisaaac Note that this is called "Iranian-style Lamb Shanks". That states it is modified for Western cooking.
At 72 and cooking for my whole informative life, I am still learning. Love my Persian food that my mother used to cook for us daily. Thank you lady.
That dish is looking great and I have to try it out for myself. I am glad that the recipe is online where we can download and save it. I thank you all for sharing it with us.
This is being served in my house for Xmas, I can smell my kitchen even now.
for the first time i watch a foreign lady cooks iranian food and she's telling others that iranian food are one of her favorites!!! thank you for your cooking and innovation in recipe. i want to invite you to Iran plz be my guest to see much more of our country and culture 💜
i'll come !
Thank you for this. This is a very nice "Iranian Influenced" dish. Please ignore the stupid comments as most of these people are just upset that they don't have your kitchen lol
Congratulations on your version ! As a whole I think you did a great job.
I love the way you present the recipes. Thank you so much. I'm going to try this out
She was clearly inspired by Persian cuisine, which as an Iranian I find very flattering! She just made her own version of the lamb and rice, that's all. I don't think she is trying to say this is how Iranians cook lamb and rice; because we do take our way of cooking very seriously and we don't like false advertising. Perhaps it would've been better to call it Iranian Inspired Lamb Shanks with Jewelled Rice!
She did say "my version"
Kamy Rahimpour Ho-Hum
Lol I was wondering.. I know this is not how Persians cook
You do take your Iranisn cuisine do seriously that you becane sn idiot.
If you don't mind this is my Comment:
This is definitely Not the way I ever seen Iranians cook this in or out of Iran up until this ! But is very interesting twist on an Iranian dish and looks absolutely delicious and I love to try it too. Couple of tips as an Iranian , soak the almonds in hot water for a few minutes and skin them off you can even slice them looks better and trust me tastes better as the skin can be tough once cooked . Saffron grinded (ground) , in peril and mortar wit a help from a sugar cube ,releases more flavour and colour too.
Wow!!! This was the most delicious food that I had in my 20 years of food making! I am going to make this food at least once every month! I have tried all different way to make Lamb shank based on different country way to do it but yours way to do it as Persians is the most and the best way to make it! Thank you and regards from me and my family:)
I think she did a awesome job, She developed Persian food into the different level. The way she cooked lambs shank seems so tasty and wonderful. And also she cooked the rice in darbary (درباری) style. I really really love it. Lady you did fantastic cooking with Persian ingredients. Keep on rocking.....
Well done! You took a very complicated dish and made it simple! impressive....
Justine’s always a pleasure to watch. A true chef and foodie 🙌
Such a beautiful recipe! You mixed a fantastic recipe from whole the Middle East. Keep going girl, you are amazing 👌🥂🌹😍
Thanks thanks Thanks, Gorgeous lady. I tried and its more delicious than other recipes. Fantastic and beautiful it is .
THIS LOOKS PERFECT!!!!!!
For sure I am proudly call that food an Iranian lamb shack jeweled rice.
Though it is the innovative one, but who cares how close it is to the traditional one.
Thank you for the nice video , as a chef and a restaurant owner I give 5 stars + an (excellent) for the presentation.
Well do done lady..!! Your are far better better than those who do cooking showbiz on tv..!!
Interesting Iranian inspired recipe. Looks delicious. Thank you.
Fantastic!!! I loved your Iranian style of cooking. It is a great compliment. Thanks!
Lady, you have a nice personality as well as the explanation and presentation. The recipe itself is very lengthy and hard for a lazy fellow like me, I can afford and prefer to get it ready cooked in some nice restaurant, but honestly I enjoy watching the cooking and it watered my mouth ... Yummmmmmy. Thanks for it. Thumbs UP.
Good job my dear : I am also Persian and I would love this style of your cooking .Also I should say with all the due respect to the traditional Persian or Iranian cooking , even though this is different than the traditional way they cook ,it does't hurt some times do a variety .Thanks again and I like your accent .
Thank you for all comments positive or negative,these are all freedom of speech.With due respect to Iranians cookings,this is how the rest of the world are trying their level best to taste foods of other countries n understand foreign food culture positively.Let say we have in our own country 100 professional chef for example say in Iran,Pakistan,China,UAE etc..I don't think each n everyone of the 100 of those Chefs or Traditional chef have the same receipts or style of cooking.Everything come back to basic:The Taste of the food itself n familiarity of the person who consume it.So we as the next generation of consumers are trying our best to copy what have been passed on from our great.great grand parents.Say for example.700 hundred years ago our great.great Grand put in 12 types of spices n 6 types of fruits in his/her cooking n the next 99 great Grand Parents of another families for reasons best known to themselves add in or less out the receipts in their cookings..So how n which cooking is the traditional one out of the 100 traditionals.We don't know for sure,right?Always remember innovations.Some people like certain spices n some not,some ommit certain receipts n some add in to taste,some wanted the cooking to be boiled,fried,grilled,ovened or half n half n some not etc.For every generation ,traditional or innovative,it is about taste of the food itself from the first time the Cave men learn n start to cook for himself n families....Remember men start to add in receipts after so many thousand years eating raw meat in caves n jungles n one day by accident he found animal meat half cooked made by burning forest fire n exclaimed." Oh God...Its delicious meat..." That is how the stories continue....The next 99 person also in the same condition found the half cooked meat....we are still ordering Cavemen food at the Restaurants around the world...Telling the Restaurant's Attendant "I want my beef half done n put some pepper ,please.Some carrot maybe?.No,thanks.The cavemen gradually ate many types of roots including carrots n added in pepper,onions,chilli,cinamon n various spices to the cooking.To the Iranians with due respect,we as the next fellow humans would like to sample a few plates of delicious food around the world n the only way is to through You tube hoping that it is the original taste of Iranian foods made by Non Iranian.We would suggest that the receipt n cooking are home made from n by Iranian or Persians n into You tube in English language so that all can have taste of persian foods while far away from Iran or Iraq or Persia.This also goes with other countries having arabic,urdu,tamil,spainish etc as their national language to write or present your receipts in English .Always be proud of your country's delicious foods n share them with your You tube friends.We very much appreciate that.Thank you again.All the best.
You have done a beautiful job young lady. It looks delicious and I'm definitely going to try to make it. Love the use of Pomegranates in the rice! Now, for those people below with their pessimistic comments, try to learn and be open to new ideas and you will see that you will benefit from it. You will be surprised. Open up your mind, it won't hurt a bit! Different is good.
You did a great job! The lamb looks great and the rice is interesting. I love to make it!!
I am married to a Persian man. This is what I regularly order in every Persian restaurant I have been to in Melbourne. Needless to say Iranians are dedicated to their way of life - cooking, traditions etc. I love what you have made. I will definitely be trying it but won’t be calling it a Persian dish anytime to avoid stepping on toes. The authenticity is lost when there are way too many elements that will confuse the palate that is used to the lamb shanks and polos cooked a certain way.
i like how you've used persian flavours and given it a creative spin! keep up the good work . I visited Iran earlier this year and wow was the food amazing..
Wow looks absolutely yummy! Will certainly try this
It looks yummy. I’m going to try it next time I make lamb shank. I love your pot too. What brand is it & where you get it from? xx
A very nice recipe. May try it out in the future. It's very rich.
She basically included the entire Iranian agriculture products in one dish. Kudos :-D
wounderful.....cooking iranian food your way!! i love it, and i thank you my sweet Enar....
Great job! Thank you so much for the lovely recipe
This is the nicest meal I have ever seen created! Subbed!
You brought it to a whole new level ;)
Beautiful. Thank you. I love Iranian food.
Just delicious and I'm jealous from the cameraman for being close to this delicious recipe.
that looks sooooo good! hmmm good job lady!
Great recipe. Great take on a traditional dish. just a few tips I know that will make your dish THAT much better. I have made this recipe many times and trial and error has thought me lots: you never add salt to ur meat at the beginning of the cooking process. that will make ur meat very tough. just like you saw in the video, the top of the meat looked like the moisture was taken away from it and it looked a tiny bit rough right after frying them. that should not happen. in this dish, you only add salt at the very end and u add it to the broth, not the meat itsef and once u boil it all at the end, it will flavour the meat beautifully. One more thing, you never add safron to ur broth and let it boil and cook for that long. saffron can make ur food taste a little bitter if it is cooked with it. add the saffron right at the very end of the cooking process right as u are about to serve it. that way the saffron will preserve its color, still give its beautiful flavour without making ur food bitter. One last tip: use cinnamon sticks instead of the powder. While i’m not the hugest fan of adding cinnamon in this dish, I have realized that if you add the powder, it makes your dish way too dark and overpowers the other flavours whereas if you add the sticks, it will still give u the nice flavour while ur food maintains its color. lots of love from Toronto❤️🌹
Thanks for sharing it... looks amazing and I'm sure it tastes even better...
Personally if it was served to me I would be very happy. It looks fantastic and I'm sure it tastes as good as it looks.
good job ... enjoy Iranian foood . i like this dish very very veryyy much
How much did that meal cost? Just asking.
I just laughed in joy at the thought of trying to make this. Thank you.
wow! Never seen such a jewel studded rice. And of-
course lamb looks yummy.
I cant find lamb shanks this small.. can i do this with a big lamb shank?
Thank you very much for making this and putting it on you tube. I love to watch these cooking shows as I always learn something! I've been wanting to know how to cut and use a pomegranate for years. How to get the seeds out. I LOVE the bottled POM juice. I am making my lamb shanks now. I can't afford the luxury of saffron however; and don't know where to get it here. There is no whole foods here even.
that looks delicious. I gotta try this sometime. thanks for sharing!
i watch it so many time ,,, just to have some idea and my husband like it thanks
Can we make it without oven?
WOW! Its fantastic you did a great job maam
How did I miss this one... nice and simple but looks to have bags of flavour, the jewelled ricewould be a great take to work lunch also...😘😘😘😘😘
I'm Persian and that seems so tasty😍 so much love from here...Thank you🙌🌹
Thanks a lot for great recipe. it was very delicious!
I will be giving this a try. looks fantastic.
Definitely has Persian flavors but with a unique style.
Where can you buy the pan?
Thank you. This is a must gourmet dish.
Wonderful. Loved it
Looks yummy
Am gonna try it this week yum
yuum ,so nice and inspiring .loved it
Very very good. This is the way I cook it all the time.
It looks so beautiful. That I won’t rest until I cooked it and ate it.
Lovely recipe thank-you, I will use it, it's well worth exploring. I think though with one or two easy modifications or extensions to your method IMO this could be truly spectacular. You need that sticky dark caramelisation to work for you every step with the meat and onions etc. So the end result is a lovely gooey glaze rather than watery light stew, but tastes do differ of course. The rose water I would use to cook the rice. The rice is just perfect as it is otherwise, you want that contrast of fresh lively virginal with the dark rich and swarthy fruity spiced lamb.
So my take on it. Your onions ( Echalions or shallots are the ticket) are left whole, just lightly peel off the first layer dry skin if you like. Throw them in a heavy cast iron pot with lid, add as much whole garlic as you like. Add the meat and season and spice everything mixing around with olive oil till everything is coated and glorious. Whack that into the oven, open, on a very high heat. Twenty to 25 minutes in total, turning everything half way. Everything must look rich roasted and sticky, onions garlic meat. When this is done take out the oven turn in your herbs to marry with the oils then deglaze with your fruit juices, reducing the liquid back in the oven. This concentrates the citrus but also gets rid of too much acidity and melds the savoury lamb juices and onion garlic caramelisation. When it's all sticky and looking even more gorgeous pour in your stock, taste for seasoning. This can then go back into a very, very low oven, lid on this time, for about two hours. Good time to cook the rice or play with the parrot, have some mint tea. Also a good idea to add your raisins as dry in the rice they're maybe a bit tough. Keep some stock mixed with some deglazed reduced juice from the pot for topping up the meat halfway as even with the lid on the liquid vanishes slowly. Once spoon tender remove the meat and put somewhere warm and covered and reduce the juices gently left in the pot until thick and velvety. This is the time to make up the cooked rice, blanched roughly crushed almonds are a personal preference here...........so basically the same as what you did but layer that loveliness to a concentrated scrumptiousness instead. I would also use fresh coriander instead of parsley, maybe some dried ginger which just adds a warmth to all that sweetness, pinch or two of lime powder to balance, sprinkle of black cardamon pods....... tweaking is the personal touch to these dishes which everyone does just slightly different, there is also a vast array of Persian magical spices and herbs to choose from of course.
I gasped when she added rose water lol
Looks great, but would you use a fat separator before completing the sauce? Lamb fat can have a greasy taste and texture.
160 degrees not much heat?
Absolutely delicious 😋
Looks delicious - I shall try it. I think I shall try your method of rice cooking as I find persian rice rather difficult and time consuming...so I never make it! (just eat it when my mom makes it) thanks
Truely Beautiful.
You are perfect dear chef.😊👍👌👏
It’s mouthwatering, made me hungry 😋
well done im iranian.perfect
Love iranan from Switzerland 🌹
Very impressive. I have to start following you!
First time i taste this food during my visit to Isfahan, yummyyy i miss this food
What about the hard little seeds in the pomegranate?
It was delicious thank you so much
beautifull! thanks for the receipe
It looks perfect .
Not only you can cook such delicious food, you are so sweet lovely and beautiful. have a blessed life
Wow, looks amazing. Us 3 blokes are going to have to have a bash at this.
this looks soooooo good
looks amazing!!
Good job Thank you for sharing this video.
Great job! Thank you so much for the recipe 🌞
Lamb Stew! Lamb Stew? Lamb Shank surely? Does look good though. Think I'll be trying that one. Greetings from Liverpool.
*Better work, thanks for your recipe*
What you cook ,looks very interesting ,and very tasty. It´s not that Persian , but if it tastes as good as it looks, it must be really good .
I have watched several videos and the Persian people seem to like rice and spices as much as the Cajun's do 👍
Thanks great show.
You ve looted the the throne of khosro .. Cooked, ate & enjoyed !
aww, looks so delicious. 😍😍😍
Looks Amazing.
mmm next time try using "zereshk" instead of pomegranate. i believe it is the jewel you are looking for. perfect sweet and sour taste. Never seen authentic persian rice served with fresh pomegranate before.
beautiful recipe! thank you
look its iranian flavours but not method. she said iranian style not authentic iranian.
Looking awesome
Awesome great job done
I tried these at a Persian restaurant, they're yummy.