Spiced Leg of Goat with Rice in Pomegranate Broth

Tabahag

banner

Preparation info

  • Serves:

    6 to 8

    • Difficulty

      Complex

    • Ready in

      7 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

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.