Persian Lamb Shanks – Fesenjoon

Method

  1. Heat a griddle pan over a high heat. Toss the aubergine slices in the olive oil and season with a good pinch of salt. Griddle for 2-3 minutes a side until charred and tender. Set to one side and season with Baharat.
  2. Poach the eggs in boiling water until just cooked through.
  3. Meanwhile, mix the tahini with the lemon juice, water and a good pinch of salt into a silky smooth sauce. This will split and then come back together.
  4. Toast the bagels and spread both sides with cream cheese. Arrange the onto serving plates. Top each half with spinach and two slices of cooked aubergine. Place an egg on top of each half and drizzle over plenty of the tahini sauce. Arrange onions on the side of the dish and garnish with the sesame seeds, dill and Aleppo pepper flakes.

Ingredients

Serves 4-6

2 tbsp olive oil
4 lamb shanks
120g walnuts
2 onions, finely chopped
2 cloves garlic, finely chopped
1 tin chopped tomatoes
2 tbsp tinned tomatoes
3 tbsp pomegranate molasses
½ tsp cinnamon
750ml Lamb stock
20g pomegranate seeds
A small handful of coriander leaves
Rice to serve
Sea salt and pepper

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