Braised lamb shanks (Maheecheh) from Bottom of the Pot: Persian Recipes and Stories (page 225) by Naz Deravian

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

Accompaniments: Dill rice (Sheeved polo); Fava bean rice (Baghali polo)

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

  • peacheater on February 17, 2026

    This was good but perhaps not as good as the work involved. I cooked this essentially over three days, on day 1 marinating in turmeric and salt. Day 2 was the bulk of the cooking including making the spice mix (easy enough since had all ingredients including rose petals) and cooking slow for 3 hours (in oven, checking water and turning every half hour). Then let it sit overnight, separated meat and liquid portion of sauce to skim fat. Finally reheated altogether on Day 3. Worked really well. Only ingredient I omitted was the orange blossom water (thought I had but didn’t). Husband said he might have preferred a simpler flavor, however son gave it 4.5 out of 5. Meat was perfectly tender.

  • Marliesjes on October 13, 2024

    A bit salty but otherwise delicious

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