Name: Spiced Leg of Goat with Rice in Pomegranate Broth (Tabahag)
Prep time: 1 h
Cook time: 5 h 30 min
Total time: 6 h 30 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: 1 tablespoon red pepper flakes; 1 teaspoon freshly ground pepper; 2 tablespoons ground cardamom; 2 cups/400 g rice, soaked for 30 minutes, drained and rinsed; 5 lb/2 kg leg of goat, bone-in; 8 cups/1.9l pomegranate juice; 1 tablespoon turmeric; Arils of 1 pomegranate; 1 green jalapeño pepper, sliced; 2 tablespoons ground cumin; 2 tablespoons sheep-tail fat or ghee, or oil; 1 tablespoon fine sea salt; 4 medium onions, peeled and quartered; 10 cloves garlic, peeled; 1 cup/125 g walnuts

Preparation info

Serves:
6 to 8

Difficulty
Complex
Ready in
7 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Traditionally, the leg of goat is cut up (keeping the bones), heavily dusted with salt, spices, and ground dried pomegranate arils, then hung from a clothesline in the sun for several days to dry completely. It is then used to make the broth in which the rice is cooked. The result is very tasty. Here, I’ve used fresh leg of goat instead.