Lamb with Rice, Potato, Onion + Turmeric

Goboli Pilau-ye Bandar-e Lengeh

Preparation info
  • Serves:

    6 to 8

    • Difficulty


    • Ready in

      50 min

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About

I have adapted this recipe from one by Ebrahim Mahmoodian, who is from Bandar-e Lengeh. I have used lamb here, but you can also use chicken or even fish fillets. If cooking fish, use fish broth instead of water, and add the fish after 2 hours when the chickpeas are cooked in step 1. Traditionally, the chickpeas are cooked separately, but I’ve cooked them with the meat so they can absorb the flavor of the broth. What I love most about the dish is my discovery of the turmeric-flavored fried o