handful fresh coriander, chopped, to garnish
2 tbsp garlic paste
1 tbsp ginger paste
2 dried limes, pierced
1 onion, thinly sliced
2 onion, sliced
pomegranate seeds, to garnish
400g tin chickpeas, drained and rinsed
400g tinned chickpeas
660g/1lb 7oz rice
1 tbsp baharat spice blend (see above or use shop bought)
6 bay leaves
50²µ/1¾´Ç³ú whole black peppercorns
1 tbsp freshly ground black pepper
35²µ/1¼´Ç³ú cardamom pods
1 tbsp cardamom pods
50²µ/1¾´Ç³ú cashew nuts
50²µ/1¾´Ç³ú cinnamon sticks
2 cinnamon sticks
25g/1oz cloves
1 tbsp cloves
50²µ/1¾´Ç³ú coriander seeds
1 tbsp coriander seeds
75²µ/2½´Ç³ú cumin seeds
1 tbsp ground cumin
20g/¾oz whole nutmeg
4 tbsp vegetable oil, for frying
200g/7oz raisins or dried barberries
1 tsp saffron
pinch salt
1 tbsp caster sugar
2 tbsp vegetable oil, for frying
4 lamb shanks (300g/10½oz each)