Name: Slow-Roast Lamb with Advieh & Fragrant Rice
Yield: Serves 4-6
Ingredients: 2 tablespoons pine nuts, toasted; handful mint leaves, finely shredded; 3 teaspoons flaky salt or 1½ teaspoons fine sea salt; 1 teaspoon freshly grated nutmeg; Small handful dried rose petals; 1 teaspoon ground cardamom; 1 teaspoon dried rose petals; 1½ teaspoons ground cinnamon; 400 g (2 cups) basmati rice; 1 teaspoon ground coriander; ½ teaspoon ground cumin; Juice of a lemon; Large knob of butter; 1–2 teaspoons rose water; 3 tablespoons nibbed pistachios; 1.5 kg (3 lb 5 oz) lamb shoulder, on the bone; ½ teaspoon ground black pepper

Preparation info

Serves
4-6

Difficulty
Complex

Appears in

The Nutmeg Trail

By Eleanor Ford

Published 2022

About

There is poetry to the ingredients in Persian advieh: nutmeg, cinnamon, rose petals, cardamon, cumin, coriander, black pepper. You can almost taste the words. Advieh comes from the Farsi for ‘spice’ with roots in the Arabic word for ‘medicine’ (adwiyeh), revealing the intertwined history between spices and health. The mix has many variations; the blend here combines sweet fragrance with a little earthiness lending a subtle, aromatic opulence to the lamb.