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Persian Recipes

26 October 2007

Comfort Food Part II: Lamb Biryani


Biryani is a rice-based dish eaten in the Middle East and South Asia that consists of meat, vegetables, spices and yogurt.

I first tried it in a Persian restaurant called Byblos in Montreal when I was on holiday a few weeks back. When I got back to Vancouver I found myself craving it and decided to try and make it. I used lean, ground lamb instead of beef which added an extra richness to the dish. I sauteed the lamb with a heady mix of cumin, paprika, a cinnamon stick and ground chili to reduce its 'lambiness'.

The Biryani I had at Byblos was much drier than my version but I preferred the extra moisture of my tomato-based sauce. To top the dish off I added fresh lemon juice, parsley and lots of fresh mint; mint being one of my favourite herbs. This addition balanced the rich flavour of lamb perfectly.

I will be adding this recipe to Weekend Herb Blogging hosted this week by Pille of the blog Nami Nami.

To finish off the meal and cleanse our palates, I used the rest of the mint leaves to make a delicious mint tea by bruising the leaves and then putting them in a cup and adding hot water and a little wild honey.


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