Braised leg of lamb (Run-e barreh) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 259) by Najmieh Batmanglij

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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

    A variation of the lamb shanks in "Rice with fresh fava beans and Spring dill (Baqala polow)" recipe on P258. Recipe requires 5 hours cooking time. Can use “Persian spice mix (Advieh)” recipe on P538 for advieh spice mix.

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