Key Parameters
Equipment
Heavy copper or cast iron pot (called 'dig' in Persian)Wooden spatula with flat edgeMuslin cloth for saffron infusion
Steps
- 1.
Kaleh Pacheh (Iran): Forms the unctuous base for this lamb's head stew
- 2.
Shirazi Polo (Southern Iran): Provides the golden sauce for barberry-studded rice
- 3.
Dizi (Tehran): Creates the emulsified fat layer for this mashed lamb stew