Payeh Bareh – My Little Persian Leg of Lamb

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Payeh Bareh (Persian Leg of Lamb)


1 tsp turmeric

1 tbsp plain flour

a pinch of salt and pepper


1 sliced white onion

3 garlic cloves sliced

1 tsp advieh

1 cup of water

1 tbsp of runny honey

juice of 1 orange and the grated rind

1/2 tsp saffron (ground with a tsp sugar and dissolved in 1 tbsp rose water)

& the all important leg of lamb! You can use a shoulder also however for this particular dish I prefer leg.


Add a tablespoon of coconut oil into a heavy bottomed pan. Pre heat oven to 150′ (fan oven)

Rub the dusting into the lamb and fry off. When golden remove from the pan. Should take around 5 minutes max.

Place lamb into a deep roasting dish

To the frying pan add the rest of the ingredients and bring to a gentle boil. When boiling pour over the lamb and cover with foil.

Cook for around 5 hours. basting every hour until the last hour then baste every 15 minutes.

Garnish with slice pistachios and pomegranate.

I love this best served whole on a table for everyone to pull a piece off (it falls apart so no need to slice anything) with a big plate of Baghalie polo (broad bean and dill rice) Which I will post a recipe for soon. Nooshe Jaan!


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