Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 pound ground lamb
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground mace
- 2 cups chicken broth
- 1/2 cup dried prunes, chopped
- 1/2 cup dried apricots, chopped
- 1/2 cup slivered almonds
- 1/2 cup raisins
- 1/2 cup uncooked Reshteh Khoshkar (Persian noodles)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Medium saucepan
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and onion and cook until the onion is softened, about 5 minutes.
3. Add the ground lamb and cook until browned, about 10 minutes.
4. Add the cumin, coriander, turmeric, cinnamon, cardamom, black pepper, nutmeg, cloves, allspice, ginger, and mace and cook for 1 minute.
5. Add the chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 10 minutes.
7. Add the prunes, apricots, almonds, and raisins and simmer for 5 minutes.
8. Meanwhile, bring a medium saucepan of water to a boil.
9. Add the Reshteh Khoshkar and cook until al dente, about 10 minutes.
10. Drain the noodles and add to the skillet with the lamb mixture.
11. Stir in the lemon juice and parsley.
12. Simmer for 5 minutes.
Time:
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 545
Fat: 24g
Carbohydrates: 59g
Protein: 28g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil
- Ground lamb can be substituted with ground beef or ground turkey
- Dried prunes can be substituted with dried figs
- Dried apricots can be substituted with dried peaches
- Slivered almonds can be substituted with chopped walnuts
- Raisins can be substituted with dried cranberries
- Reshteh Khoshkar can be substituted with any type of noodle
- Fresh parsley can be substituted with fresh cilantro
Variations:
- For a vegetarian version, omit the ground lamb and substitute with additional vegetables such as mushrooms, zucchini, or eggplant.
- For a vegan version, omit the ground lamb and substitute with additional vegetables such as mushrooms, zucchini, or eggplant and use vegetable broth instead of chicken broth.
Tips and Tricks:
- Toasting the almonds before adding to the dish will add a nutty flavor.
- Toasting the spices before adding to the dish will bring out their flavors.
- Adding a pinch of saffron to the dish will add a subtle, sweet flavor.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through.
Presentation Ideas:
Serve in individual bowls with a dollop of plain yogurt and a sprinkle of chopped parsley.
Garnishes:
- Chopped parsley
- Sliced almonds
- Plain yogurt
Pairings:
- Persian rice
- Greek salad
- Roasted vegetables
Suggested Side Dishes:
- Hummus
- Tabbouleh
- Baba ghanoush
Troubleshooting Advice:
- If the dish is too dry, add additional chicken broth or water.
- If the dish is too spicy, add additional lemon juice or a dollop of plain yogurt.
Food Safety Advice:
- Cook ground lamb to an internal temperature of 160°F to ensure it is cooked through.
- Keep cooked food at or above 140°F to prevent bacterial growth.
Food History:
Reshteh Khoshkar is a traditional Persian dish that has been enjoyed for centuries. It is typically served at special occasions such as weddings and holidays.
Flavor Profiles:
This dish has a savory flavor with hints of sweetness from the prunes and apricots. The spices add a warm, earthy flavor.
Serving Suggestions:
Serve with a dollop of plain yogurt and a sprinkle of chopped parsley.
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Region: Iranian