Iranian/Persian Lamb/Sheep Recipes

"Adapted from the Best of Baghdad Cooking by Daisy Imy. Modified from a fried patty recipe to baked meatballs. If you don't like lamb, substitute beef, turkey, chicken or buffalo or use the lamb in combination. The basturma was served along with basic chelo, Recipe #453533, Recipe #444419 and lightly steamed vegetables."

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Ingredients: ground cardamom, cracked black pepper...

"Adapted from a Jeffrey Steingarten (_The Man Who Ate Everything_) article about affordable eating. There isn't a lot of meat for the number of servings, but it's plenty, especially with the protein from the lentils and the carbs from the rice. Posted on the Seattle Post-Intelligencer blog by Rebekah Denn at http://bit.ly/iiQRIB"

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Ingredients: ground cumin, ground cardamom...

"From Olive magazine, posted for ZWT6, serve with buttered couscous."

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Ingredients: ground cumin, flat bread...

"Time does not include marinating. This recipe is based on an iranian dish from the restaurant Mohsen in London"

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Ingredients: cinnamon, ground cumin, dill...

"This is a Persian recipe, lamb stewed in various delicious greens with the tang of preserved lemon. Delicious when served with saffron butter rice. This recipe has been adapted from one I found in The Modern Magazine for Persian Weddings."

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Ingredients: chives, coriander, dill...

"This dish exists because I couldn't find out what the greens in Gormeh Sabzi (a Persian Stew) are. Thanks to the internet I do know now, but meanwhile I turned it into a dish that I actually prefer to the real thing. And this is it. :-)"

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Ingredients: pepper, kale, limes...

"Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish..."

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Ingredients: cumin, red hot peppers, lamb...

"A quick Iranian dish and very popular. Leave out the meat and make it a vegetarian dish. Make sure to soak the rice 3-4 hours prior to cooking."

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Ingredients: cooking oil, long-grain rice...

"Amazing recipe if you love Middle Eastern cooking like me. This dish is Iraqi (in my case, Iraqi-Israeli). It wouldn't surprise me if there was a Persian variant on this dish, because it combines stuffing vegetables with spiced ground meat, and simmering it deliciously in a tasty sauce. It can be served over any type of rice, and has a lot of juice/gravy..."

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Ingredients: pepper, spices, eggplants...

"Hearty!"

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Ingredients: pepper, dry mustard...

"Khoresh Bademjan is one of the more popular types or khoresh, which is a sauce including meats and vegetables that is served over fragrant rice. It is not really like a stew, since stews are served on their own, but the sauce resembles stew and those who enjoy stew will probably enjoy this as well. Recipe adapted from a recipe by Barb."

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Ingredients: cinnamon, eggplants...