Pistachio-stuffed lamb (Barreh-ye tu por ba pesteh) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 196) by Najmieh Batmanglij

  • dried apricots
  • cilantro
  • Show all ingredients...
  • Serves : 8-12

  • EYB Comments

    Part of the suggested Wedding Menu on P615. Can use “Persian spice mix (Advieh)” recipe on P538 for advieh spice mix; baby lamb, boned chicken or boned turkey for boneless butterflied leg of lamb; and oil or ghee for butter. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the suggested Wedding Menu on P615. Can use “Persian spice mix (Advieh)” recipe on P538 for advieh spice mix; baby lamb, boned chicken or boned turkey for boneless butterflied leg of lamb; and oil or ghee for butter. See recipe for variations.

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